INGREDIENTS
1 lb
Brussels sprouts
3 cups
Butternut squash
1/2 cup
Cranberries, dried
1
Orange, zest of
1/2 tsp
Thyme, fresh
2 tbsp
Honey
1/4 tsp
Black pepper, freshly ground
1/8 tsp
Cinnamon, ground
3/4 tsp
Kosher salt
2 tsp
Apple cider vinegar
2 tbsp
Olive oil
1/2 cup
Pecans, toasted
3 tbsp
Orange juice, fresh squeezed
2 tbsp
Butter, unsalted