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.