Roasted Butternut Squash and Brussels Sprouts with Toasted Pecans and Cranberries


Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt to taste

Roasted Butternut Squash:

  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cranberries


  1. Mix the Brussels sprouts in a bowl with the aforementioned ingredients, and mix the butternut squash in a separate bowl with the aforementioned ingredients. Place both on a parchment paper lined baking sheet and bake at 400 degrees for a total of 20-25 minutes, turning them over halfway through.

2. Toast the pecans in the oven on a parchment paper lined baking sheet at 350 degrees for 5-10 minutes. Make sure to toss and check them every few minutes so they don’t burn!

3. Add the roasted veggies, pecans, and cranberries to a large bowl. Toss until evenly mixed and enjoy! Add a little extra drizzle of maple syrup if you desire.

Recipe inspired by: Julia’s Album

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