Canadian Maple Roasted Brussels Sprouts and Squash

Shopping list

• 400 g Brussels sprouts (halved)

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• 400 g Butternut squash (peeled, cubed)

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• 2 tbsp Olive oil

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• 2 tbsp Pure maple syrup

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• 1 pinch Salt and black pepper — to taste

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• 50 g Pecan halves (roughly chopped)

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the halved Brussels sprouts and cubed butternut squash in a large roasting tin with olive oil, 1 tablespoon of the maple syrup, salt and black pepper.

3. 3

   Spread the vegetables in a single layer and roast for 25 minutes.

4. 4

   Remove from the oven, drizzle over the remaining tablespoon of maple syrup and scatter the chopped pecans on top.

5. 5

   Return to the oven for 8– 10 minutes until the pecans are lightly toasted and the vegetables are tender and caramelised at the edges.

6. 6

   Serve immediately as a side dish.