ingredients:
Roasted brussels sprouts:
3 cups of brussel sprouts ends trimmed and yellow leaves removed.
3 tbsp olive oil
1/4 tsp salt to taste

Method:
preheat oven to 200’C and lightly grease the foil lined baking sheet with 1 tbsp olive oil
and sllice all brussel sprouts in half.
in a medium bowl combine the halved brussel sprouts and 2 tbsp olive oil with the salt and toss to combine then place them on your prepared baking sheet.Cook at 200’C for 20-25 minutes in the last 5 -10 mins flip them over. When remoed they should have slightly charred edges.

Roasted Butternut Squash:
3 cups of butternut squash peeled, seeded and cubed.
2 tbsp olive oil
1 tbsp maple syrup (or brown sugar)
1/2 tsp cinamon

How to roast the butternut:
in in another baking tray toss the butternut with the tbsp of olive oil, the maple syrup and cinamon.
place on the baking sheet and bake in the repaired oven for 20-25 minutes till caramalised.

for garnish:
2 cups of pecan halves
1 cup of dried cranberries (raisins work as well just soak them in water for a few minutes till rehydrated)
2 tbsp maple syrup (can be left out if desired , the buternut also adds some sweetness)
* you can add bacon to this and cook it after the nuts to toss it in during assembly.

the granish:
in a pan on medium high heat add the pecan nuts and cook till you can smell the nuts toasting and remove from the heat.

Assembly:
in a large bowl combine the brussel sprouts, butternut, roasted pecan nuts and cranberries and mix to combine.
serve ( it can be served cold or warm.