Slow Cooker Brussels Sprouts With Cranberries, Pecans, And Butternut Squash

• 4 cups Brussels Sprouts, halved
• 4 cups Butternut Squash, cut into 1 inch cubes
• 1 Whole Onion, cut into large chunks
• 1/4 cup Maple Syrup
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon McCormick Ground Cinnamon
• 1/4 teaspoon McCormick Ground Nutmeg, 10 minutes before serving
• 1/4 teaspoon Salt
• 1 cup Fresh Cranberries
• 1/2 cup Pecans

1. Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
2. Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
3. Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy
4. Add fresh cranberries and cook for 5 additional minutes
5. Sprinkle with pecans and serve
6. Pre-heat oven to 425u0b0F. Line two large sheet pans with parchment and set aside
7. Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil
8. Spread over the sheet pans evenly
9. Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
10. Add the cranberries, and return to the oven for 5 additional minutes
11. Sprinkle with pecans and serve

brussels sprouts, butternut, onion, maple syrup, apple cider vinegar, ground cinnamon, ground nutmeg, salt, fresh cranberries, pecans

Taken from www.epicurious.com/recipes/food/views/slow-cooker-brussels-sprouts-with-cranberries-pecans-and-butternut-squash (may not work)