Oven Baked Butternut Squash and Brussels Sprouts with Candied Pecans

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• ½ large butternut squash, peeled and cubed
• 2 tbsp Carrington Farms Organic Coconut Cooking Oil
• ½ tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt

Candied Pecans:

• 2 tbsp Carrington Farms Organic Ghee 
• 2 tbsp maple syrup
• 1 tsp soy sauce or coconut aminos
• 1 cup chopped pecans
• ½ cup craisins

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Toss Brussels sprouts and squash with coconut oil, cinnamon, nutmeg, and salt.
3. Spread veggies evenly on the sheet, cut-side down. Roast 30 mins, flipping after 20 mins.
4. While roasting, melt ghee in a skillet, add maple syrup + soy sauce, then pecans and craisins. Sauté 3 mins until glossy.
5. Toss roasted veggies with candied pecans and craisins. Serve warm.