Roasted Brussels Sprouts and Squash
From GLSS TV Episode 7
INGREDIENTS
(For this recipe, your ingredients are simple! The amount of 
vegetables you cook is totally up to you and all depends on
the size of your pan, and how many people you’re feeding.)
• Brussels Sprouts
• Butternut Squash
• Dried cranberries
• Honey
• Olive Oil
• Cinnamon
• Salt
RECIPE PREPARATION
Preheat your oven to 450 degrees.
Chop the brussels sprouts in half (lengthwise, stem to tip) and set them aside. 
Chop your squash to a similar size as the sprouts, so that they cook evenly.
In a large bowl, toss your squash with a little cinnamon.
Add in the sprouts, and toss it all in a little bit of olive oil, honey, and salt. Amounts don’t have to be precise 
here. Season to your own taste. 
Spread the vegetables flat on a roasting pan and bake for around 25 minutes. During the last 5 minutes add 
in your dried cranberries, and once your vegetables are tender, you’re ready to eat!
Recipe submitted by
Joey S