1-First Step: Preheat the oven to 450 degrees F. Toss the cubed butternut squash with about 2 tablespoons olive oil, about ½ teaspoon kosher salt, and ground black pepper to taste on a large sheet pan. If needed, use an extra pan to avoid overcrowding for even roasting.

2-Second Step: On another sheet pan, toss the halved Brussels sprouts with about 2 tablespoons olive oil, about ½ teaspoon kosher salt, and ground black pepper to taste, placing them flat side down. This setup helps them brown nicely without flipping too early.

3-Third Step: Roast the Brussels sprouts for 15 to 18 minutes and the butternut squash for 22 to 25 minutes. Keep an eye on them to get that perfect caramelization without any burning.

4-Fourth Step: Remove from the oven, drizzle about 2 tablespoons maple syrup over each pan, and toss to coat the vegetables. Flip them for even browning and return to the oven for 5 to 8 more minutes until they’re golden brown and tender.

5-Final Step: Let the vegetables cool slightly, then combine them in a large bowl with ½ cup dried cranberries and ½ cup pumpkin seeds. Finish with an extra drizzle of maple syrup to taste. For variations, consider checking out our Brazilian lemonade recipe to pair with this as a refreshing side drink.