Roasted Butternut Squash, Apples, Cranberries, Brussel Sprouts

Roasted butternut squash, apples, cranberries, Brussel sprouts courtesy of thecomfortofcooking.com.

Yield: 6 servings as side dish

Ingredients:

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup fresh cranberries (optional)
• 1 tart apple, cut into 1/2-inch pieces
• 1 medium red or yellow onion, chopped
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon coconut sugar
• 1/2 teaspoon curry powder
• Kosher salt and freshly cracked black pepper

Directions:

• Preheat oven to 400 degrees F.
• Spread chopped butternut squash, Brussels sprouts, cranberries (optional), apple and onion on a large rimmed baking sheet.
• In a small bowl, whisk oil, vinegar, coconut sugar and curry powder. Drizzle over vegetable mixture and toss to evenly coat.
• Roast for 45 minutes, gently stirring halfway through cooking time. Continue to roast until vegetables are tender and nicely browned.