Roasted Balsamic Butternut Squash & Brussels Sprouts

INGREDIENTS

small butternut squash (peeled and cut into 1 inch chunks)

2 cups

Brussels Sprouts (stems trimmed and sliced lengthwise in half)

1/4 tsp

sea salt

1/4 tsp

black pepper

1/3 cup

dried cranberries

2 1/2 tbsp

extra virgin olive oil (divided)

1 tbsp

balsamic vinegar

1 tbsp

maple syrup

1/8 tsp

ground cinnamon (optional or to taste)

1/8 tsp

cayenne pepper (optional or to taste)