Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 lb Brussels sprouts, halved
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 3 tbsp olive oil
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare butternut squash and Brussels sprouts: chop the squash into chunks and trim the ends of the Brussels sprouts, then slice in half.
- Place squash and Brussels sprouts on a large sheet pan. Drizzle with olive oil and sprinkle salt, pepper, cinnamon, and cayenne, if using.
- Toss the vegetables until well coated, ensuring they are in a single layer.
- Roast in the oven for about 20 minutes, stirring halfway through.
- In the last few minutes of roasting, add the cranberries and pecans to allow them to toast.
- Remove from the oven when squash is fork-tender and golden around the edges.
Notes
For crispier vegetables, avoid overcrowding the pan. You can prepare the veggies a day ahead and store in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg