Fall Harvest Burrata
Ingredients
8 oz Brussels sprouts
8 oz butternut squash; cubed
4-5 tablespoons olive oil; divided
Salt and pepper
2-4 oz burrata balls
1/4 cup dried cranberries
1/4 cup pecans
Hot honey
Directions
On a baking sheet lined with parchment paper, add the butternut squash and Brussels sprouts. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper and toss to coat. Transfer to a 425 degree oven and roast for 20-25 minutes.
On a serving dish, add the burrata balls. Drizzle with remaining 2-3 tablespoons of olive oil. Top with butternut squash, Brussels sprouts, cranberries, and pecans. Sprinkle with salt and pepper and drizzle with hot honey.
