Roasted Brussels Sprouts with Squash

Squash, peeled, seeded, and cubed
1 c walnuts or pecans
2 c brussels sprouts, cut lengthwise
2 tsp rosemary
2 tbsp mustard
¼ c olive oil
¼ cider vinegar
3 cloves garlic, minced
½ tsp cinnamon
¼ tsp nutmeg
salt and pepper, to taste

Preheat oven to 375. Place brussels sprouts, squash, and nuts in mixing bowl. In another bowl, combine rosemary, mustard, olive oil, vinegar, garlic, cinnamon, nutmeg, and salt and pepper. Stir until thoroughly combined. Pour over veggies and stir until evenly coated. Place veggies on a baking sheet and bake 40-45 minutes, stirring once during baking, or until tender.

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