#1 Preheat oven to 400ºF. In a large bowl, add brussels sprouts, butternut squash, shallots and olive oil. Toss until everything is well coated #2 Spread the vegetables onto a baking sheet. Sprinkle with cinnamon, salt and pepper to taste. Roast for 30 minutes tossing halfway through and until squash is tender #3 While vegetables are roasting, add walnuts and syrup in a small pan over medium-high heat. Stir frequently until syrup thickens then set aside #4 Remove baking sheet from oven. Add in walnut - syrup mixture and dried cranberries to roasted vegetables and toss #5 Garnish with goat cheese, optional. Enjoy!