Preheat oven to 400ºF. In a large bowl, add brussels sprouts, butternut squash, shallots and olive oil. Toss until everything is well coated
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
While vegetables are roasting, add walnuts and syrup in a small pan over medium-high heat. Stir frequently until syrup thickens then set aside
Remove baking sheet from oven. Add in walnut - syrup mixture and dried cranberries to roasted vegetables and toss
