Slow Cooker Brussels Sprouts With Cranberries, Pecans, And Butternut Squash

1. 1

   Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker

2. 2

   Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss

3. 3

   Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy

4. 4

   Add fresh cranberries and cook for 5 additional minutes

5. 5

   Sprinkle with pecans and serve

6. 6

   Pre-heat oven to 425u00b0F. Line two large sheet pans with parchment and set aside

7. 7

   Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil

8. 8

   Spread over the sheet pans evenly

9. 9

   Roast for 15 minutes, flip the veggies, and roast for 10 more minutes

10. 10

    Add the cranberries, and return to the oven for 5 additional minutes

11. 11

    Sprinkle with pecans and serve

* Per serving · 4 servings · Values may vary.