Sweet + Savory Vegetables

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  • 2 cups of Butternut Squash, peeled and cubed
  • 2 cups golden beets, peeled and cubed
  • 1½ tablespoons extra virgin olive oil
  • 1½ tablespoons maple syrup
  • 1 tablespoon cumin
  • 2 cups brussels sprouts, trimmed and halved
  • ¼ cups dried cranberries
  • salt + pepper to taste


  1. Heat oven to 350.
  2. Toss Butternut Squash and beets with 1 tablespoon olive oil, 1 tablespoon maple syrup, and cumin.
  3. Distribute on a baking sheet and roast for 20 minutes.
  4. Toss brussels sprouts with remaining olive oil.
  5. Remove vegetables from oven, toss, and add brussels sprouts to the sheet.
  6. Roast for an additional 20-25 minutes, tossing halfway through.
  7. Remove veggies from oven and drizzle with remaining maple syrup. Add salt and pepper to taste.
  8. Add veggies to a serving dish and top with dried cranberries.
  9. Serve immediately.

Recipe courtesy of Whitney E. RD.