Roasted Brussels Sprouts, Pecans, Cherries, Feta and Balsamic Glaze Yield: 4 Servings Ingredients 4 cups brussels sprouts, trimmed and halved 1 large butternut squash, chopped into 1/2-inch chunks (2-3 cups) ½ cup dried cherries 3 tablespoons olive oil 2 cloves
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