Harvest Casserole

makes 6-8 servings

Ingredients

2 cups Brussels sprouts, trimmed, halved
2 cups butternut squash, peeled, seeded, cut into 1/2” cubes
2 cups sweet potatoes, peeled, cut into 1/2” cubes
3 tbsps olive oil, divided
3/4 tsp salt, divided
3/4 tsp black pepper. divided
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/3 cup dried cranberries
1-2 tbsp maple syrup
candied pecans (recipe below)

Directions

Preheat oven to 400 degrees. Line three baking sheets with tin foil. Lightly grease.

In a medium bowl, mix the sprouts, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Place on a baking sheet. Bake for 25 minutes, turning at 15 minutes.

In a medium bowl, mix the butternut squash, 1 tbsp olive oil, 1/4 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp pepper. Place on a baking sheet. Bake for 25 minutes, turning at 15 minutes.

In a medium bowl, mix the sweet potatoes, 1 tbsp olive oil, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt, and 1/4 tsp pepper. Place on a baking sheet. Bake for 15 minutes, turning at 10 minutes.

If serving immediately, combine the sprouts, squash, sweet potatoes, dried cranberries, maple syrup, and candied pecans.

Dish can be made same day, refrigerated and rewarmed. Add in the maple syrup, cranberries, maple syrup, and candied pecans right before serving.

Candied Pecans

3 tbsp brown sugar
1 tbsp maple syrup
1 tbsp unsalted butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp vanilla
1/2 tbsp water
1 1/2 cups pecans

In a small sauce pan, over medium heat, combine the sugar, maple syrup, butter, cinnamon, nutmeg, salt, vanilla, and water. Bring to a slight boil.

Add pecans and stir constantly for about 2 minutes. The pecans are done when they look glossy.

Place pecans on a baking sheet lined with parchment paper.

Let cool and then break apart.