SLOW COOKER BRUSSELS SPROUTS WITH CRANBERRIES, PECANS, AND BUTTERNUT SQUASH

Slow Cooker Brussels Sprouts with Cranberries, Pecans, and Butternut Squash image

Provided by Sweet Peas and Saffron

Number Of Ingredients 10

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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

Steps:

Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
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
Add fresh cranberries and cook for 5 additional minutes
Sprinkle with pecans and serve
Sheet pan method:
Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside
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
Spread over the sheet pans evenly
Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
Add the cranberries, and return to the oven for 5 additional minutes
Sprinkle with pecans and serve