Orange Glazed Butternut Squash with Brussels Sprouts and Cranberries

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and I also look forward to hearing more about this rising star her performance was just stunning. 

 Orange Glazed Butternut Squash with Brussels Sprouts and Cranberries 

Cook's Notes:
This healthy side dish has bold flavors and textures. A sweet citrusy orange glaze brightens up the vegetable dish. It serves 4-6. Pair the side with chicken or seafood. Recipe adapted from heartbeetkitchen.com and twopeasandtheirpod.com  and serves 4-6. 
Ingredients:

• 1 lb. Brussels sprouts, rinsed
• 3 cups cubed butternut squash
• Juice of 1 large orange about 1/4 cup
• 2 teaspoons orange zest
• 1/4 teaspoon cinnamon
• 1 teaspoon dried thyme
• 2 tablespoons olive oil or Blood Orange Olive Oil
• 2 teaspoons honey or agave (agave for vegan recipe)
• Salt and freshly ground black pepper, to taste
• 1 cup dried cranberries
• 3/4 cup pecans 

Directions: 

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Cut off the brown ends of the Brussels sprouts and remove any discolored leaves. Cut the sprouts in half if they are large sprouts. If you have small sprouts you can leave them whole.
• In a large bowl, whisk together fresh orange juice, orange zest, olive oil, spices and honey. Add the Brussels sprouts and butternut squash to the bowl. Toss until they are well coated. Pour them on a baking pan. Arrange sprouts cut side down.
• Season with salt and black pepper. Roast for 35 minutes until crisp on the outside and tender on the inside.

• Shake the pan from time to time to brown the sprouts evenly. Last 5 minutes of cooking time add in cranberries and sprinkle with pecans.