Holiday Recipe


Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pecans

Prep time: 10 minutes

Cook time: 40 minutes


  • 8 ounces butternut squash
  • 8 ounces Brussels sprouts
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup sliced pecans


  1. Preheat oven to 400 degrees F. Cut butternut squash into small cubes.
  2. In a mixing bowl, toss Brussels sprouts and diced butternut squash with olive oil, salt, and pepper. Place on a sheet pan and bake in the oven for 20 minutes.
  3. Using a wooden spoon, stir the butternut squash and Brussels sprouts on the sheet pan, and then raise the oven temperature to 425 degrees F. Cook for another 15 minutes.
  4. Add cranberries and pecans to the butternut squash and Brussels sprouts mix, and stir again. Cook for 5 more minutes, or until Brussels sprouts feel tender.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *