Prepare the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the Vegetables: In a large bowl, toss the halved Brussels sprouts and cubed butternut squash with olive oil, cinnamon, salt, and pepper until evenly coated.
3. Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded for even roasting.

Roast the Vegetables

1. Roast: Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the vegetables are golden brown and tender, stirring halfway through to ensure even cooking.
2. Check for Doneness: The Brussels sprouts should have crispy edges, and the butternut squash should be fork-tender.

Garnish and Serve (Optional)

1. Add Garnish: If desired, sprinkle the roasted vegetables with chopped pecans or walnuts for extra crunch and drizzle with a touch of maple syrup for added sweetness.
2. Serve: Transfer the roasted vegetables to a serving platter and enjoy them warm!