Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon

INGREDIENTS

1 lb

butternut squash, peeled, chopped (into 1-inch cubes)

1 lb

Brussels sprouts, stems trimmed, sliced (in half through stem)

2 tbsp

olive oil

1 tbsp

butter, melted

1 tsp

pure maple syrup

2 tsp

Dijon mustard

2 tsp

balsamic vinegar

1/4 tsp

salt

1/4 tsp

garlic powder

1/8 tsp

pepper

1/4 cup

pecans, finely chopped

1/4 cup

dried cranberries

1/4 cup

feta cheese to taste (optional)

slices bacon, cooked and crumbled (or more to taste (optional))