Roasted Brussels sprouts and butternut squash

Makes 6 cups, about 10 to 12 servings

Ingredients

1 pound Brussels sprouts, trimmed and cut in half (about 4 cups)
1 pound butternut squash, peeled, seeded and cut into large cubes (about 3 cups)
5 ounces roasted peeled chestnuts (¾ cup)
14 ounces frozen pearl onions
2 tablespoons olive oil
2 tablespoons maple syrup
5 sage leaves, stems removed, sliced crosswise into thin ribbons
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees.

Combine Brussels sprouts, butternut squash, chestnuts and pearl onions in a large bowl. Add the olive oil and stir to combine, coating all ingredients evenly with oil.

Spread the vegetables into an even layer on a large baking sheet or roasting pan. Roast vegetables for 35 to 40 minutes, or until they are nicely caramelized and fork-tender.

Remove vegetables from oven and, while still hot, drizzle with maple syrup, sprinkle with sage, and season with salt and pepper to taste. Transfer to a warm serving dish and serve immediately.