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Maple Mustard Roasted Fall Vegetables
Ingredients
2
cups
Butternut squash
1
cup
Fresh organic cranberries
2
cups
Brussels sprouts
1-2
Tbsp
spicy brown mustard
1
Tbsp
maple syrup
Salt + pepper to taste
1/2
tsp
cinnamon
1/2
tsp
nutmeg
1/2
tsp
garlic powder
Instructions
Mix everything and make sure all veggies are coated
Add to an 8x8 baking dish
Bake 400 for 25-30 minutes
Broil for 5 minutes to get extra crispy
Notes
Optional Add ins: Bacon Pecans Pomegranates Goat cheese