Today's recipe is for all of us who have ever thought, "I need to make something to take, but I don't know what?!". This - Take this! I call it the perfect Thanksgiving side dish because it is just that, perfect. The savory of roasted veggies paired with the slight sweetness of maple syrup and tart cranberries! Does it get much better?!

The Perfect Thanksgiving Side Dish

INGREDIENTS:
2 cups brussels sprouts, ends trimmed and halved
1 ½ tablespoons olive oil
Sea salt to taste

2 cups butternut squash, cubed
1 tablespoon olive oil
2 tablespoons maple syrup
½ teaspoon cinnamon

2 cups rutabaga, cubed
1 ½ tablespoons olive oil
Sea salt to taste

1 cup pecan halves
½ cup dried cranberries

DIRECTIONS:
Brussels Sprouts - Preheat oven to 400 degrees. Combine brussels sprouts, olive oil, and sea salt in medium bowl and toss until fully coated. Place on foil lined baking sheet, cut side down. Roast for 20 minutes or until cut side is browned.

Butternut Squash - Combine butternut squash, olive oil, maple syrup, and cinnamon in medium bowl and toss until fully coated. Place on foil lined baking sheet in a single layer. Roast for 20 minutes or until tender.

Rutabaga - Combine rutabaga, olive oil, and sea salt in a medium bowl and toss until fully coated. Place on foil lined baking sheet in a single layer. Roast for 20 minutes or until tender.

Note: I roast all of veggies at the same time - Brussel sprouts and butternut squash side by side on top rack and rutabaga on the bottom rack.

In a large serving bowl, combine roasted brussels sprouts, roasted butternut squash, roasted rutabaga, pecans, and cranberries. For the best presentation, I layer mine rutabaga on the bottom, then squash, then Brussels sprouts, and top with pecans and cranberries.