🌿 **Roasted Brussels Sprouts & Butternut Squash

with Maple Walnuts & Cranberries (Mediterranean Style)**

Ingredients (4 servings)

Vegetables

• 2 cups Brussels sprouts, trimmed and halved

• 3 cups butternut squash, peeled and cubed

• 2 tbsp extra-virgin olive oil

• ½ tsp sea salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp dried thyme or rosemary

Maple Walnuts

• ½ cup walnuts

• 1½ tbsp maple syrup

• ¼ tsp cinnamon

• Pinch of salt

Finish

• ⅓ cup dried cranberries (or pomegranate seeds for lower sugar)

• Optional: 1 tbsp balsamic glaze

• Optional: 2 tbsp crumbled feta or goat cheese (Mediterranean flair)

---

🥣 Instructions

1. Prep & Roast the Veggies

1. Preheat oven to 400°F (200°C).

2. Place Brussels sprouts and squash on a baking sheet.

3. Drizzle with olive oil, then add salt, pepper, paprika, garlic powder, and thyme.

4. Toss well to coat evenly.

5. Roast for 25–30 minutes, stirring once halfway through, until caramelized and tender.

---

2. Make the Maple Walnuts

1. Heat a small pan on medium.

2. Add walnuts and toast for 2 minutes.

3. Drizzle maple syrup + sprinkle cinnamon + pinch of salt.

4. Stir continuously for 2–3 minutes until glossy and sticky.

5. Transfer to parchment paper to cool (they will harden into crunchy clusters).

---

3. Assemble the Dish

1. Transfer the roasted veggies to a serving dish.

2. Sprinkle dried cranberries (or pomegranate).

3. Add the maple-glazed walnuts.

4. Optional Mediterranean toppings:

   • Drizzle a little balsamic glaze, or

   • Add crumbled feta/goat cheese.

---

🍽️ Serving Ideas

• Serve with grilled chicken or salmon for a complete meal.

• Add quinoa for a warm Mediterranean bowl.

• Make ahead for meal prep — reheats beautifully.