@the_cozy_motion: Crispy edges, sweet maple glaze, tart cranberries and crunchy pecans 🍁 This cozy fall side is made for weekend dinners! INGREDIENTS: 1 lb Brussels sprouts, 3 cups cubed butternut squash, 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tsp dried thyme, ½ tsp salt, black pepper, ⅓ cup pecans, ¼ cup dried cranberries, optional ⅓ cup feta. METHOD: Heat oven to 425°F. Toss sprouts and squash with oil, maple, Dijon, thyme and seasoning. Roast in one layer for 25–30 min, turning halfway. Add pecans and cranberries for the last 5 min; finish with feta if you like. Save for your next fall dinner! Feta or dairy-free? 🤎 #thecozymotion #fallrecipes #roastedvegetables #butternutsquash #brusselssprouts #cozycooking

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