Roasted Brussel Sprouts with Butternut Squash, Cranberries and Pecans

5 from 1 vote

Roasted Brussel Sprouts with Butternut Squash, Cranberries and Pecans

This bright and tasty roasted vegetable dish is super easy to make. The flavors come together and create a robust and flavorful vegetable side for any occasion.

Prep Time15

Cook Time25

Total Time40

Course: lunch, Main Course, Salad, Side Dish

Cuisine: American

Keyword: brussel sprouts, butternut squash, roasted vegetables

Servings: peopl3

Calories: 97kcal

Cost: $6

Equipment

Large sheet pan

Ingredients

1 lb fresh Brussel Sprouts
1/2 lb Butternut Squash
1/2 cup Raw Cranberries
1/2 cup Pecan, halves
1/4 cup Olive Oil
1/3 cup Maple Syrup
Salt
Pepper

Instructions

Clean and cut Brussel Sprouts in half.
Rough chop cranberries. Just so they are big cut pieces
Cut Butternut Squash in 1/2" Cubes
Add first 3 ingredient and Pecans to big bowl.
Drizzle with 1/4 cup of Olive Oil and mix thoroughly.
Add Maple Syrup and mix until everything is coated with oil and syrup
Spread on single baking sheet and salt and pepper to taste.
Roast in a 350° (170 °C) for 20-25 minutes. Stirring halfway through.

Nutrition