Roasted Squash and Brussels Sprouts

I thought it turned out pretty good.

Roasted Squash and Brussels Sprouts

2 c. Brussels sprouts

12 oz diced butternut squash

1/2 tsp cinnamon

5 TB sugar free maple syrup

1 tsp maple flavoring

1 c. pecans

1 TB brown sugar

2 TB honey

1 c. Craisins

Preheat oven to 400*. Cut sprouts in half and place cut side down on half of large cookie sheet covered with foil. Drizzle 2 tablespoons of syrup over sprouts. Combine squash, cinnamon and remaining syrup and maple flavoring. Place on other half of cookie sheet and roast.

Meanwhile, in small skillet add pecans, 1 tablespoon of brown sugar and honey. Cook until well coated and lightly browned.

Combine sprouts, squash, pecans and Craisins in medium bowl.

Yield: 8 servings. Per serving= 190 Calories; 9g Fat (40.4% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.



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