Honey Balsamic Roasted Acorn Squash and Brussel Sprouts

Acorn squash

Brussels sprouts

2 tbsp olive oil, extra virgin

2 tbsp honey

1 tbsp Balsamic vinegar

½ cup fresh cranberries (you can substitute for pecans)

salt and pepper to taste

Preheat oven to 375°F.

Slice squash into ½ to ¾ inch thick slices. Remove seeds.

Combine olive oil, honey, and Balsamic vinegar.

Toss with squash and Brussels sprouts in a large bowl.

Transfer to a baking sheet and roast for 15 - 20 minutes, turning halfway through, until squash is fork-tender.

Add cranberries (or pecans) for the last 5 minutes of roasting time.

Sprinkle with salt and pepper and serve immediately.

Garnish with thyme sprigs, parsley, or other fresh herbs before serving, if you like. (optional)