Crunchy, crispy, and caramelized. A perfect fall or winter side dish.
4 cups Brussels sprouts, ends trimmed and outer leaves removed
1 medium Delicata squash, halved lengthwise, seeded and cut into 1-inch pieces
1 1/2 cups fresh cranberries (about half of a bag)
3 Tbs olive oil
Kosher salt and pepper
1/2 cup balsamic vinegar
1/4 cup brown sugar