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Slow Cooker Brussels Sprouts with Cranberries, Pecans, and Butternut Squash
Ingredients
  • 4 cups Brussels Sprouts, halved
  • 4 cups Butternut Squash, cut into 1 inch cubes
  • 1 Whole Onion, cut into large chunks
  • ¼ cup Maple Syrup
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon McCormick Ground Cinnamon
  • ¼ teaspoon McCormick Ground Nutmeg, 10 minutes before serving
  • ¼ teaspoon Salt
  • 1 cup Fresh Cranberries
  • ½ cup Pecans
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