Roasted Brussels Sprouts, Butternut Squash, and Cranberries Recipe
Roasted Brussels sprouts and butternut squash are elevated with the addition of dried cranberries and toasted pecans, creating a flavorful side dish.
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Instructions
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Preheat the oven to 425 F (220 C) and oil a large baking sheet.
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In a large bowl, combine 4 cups of 1/2-inch cubed butternut squash, halved Brussels sprouts, and 1-inch onion chunks.
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Drizzle the vegetables with olive oil, toss to coat, then spread on the prepared baking sheet and season with salt, pepper, and garlic powder.
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Bake for 10 minutes, turn, then continue baking for 10-15 more minutes until tender and browned.
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Concurrently, toast pecan halves in a dry skillet over medium heat until aromatic and lightly browned.
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Combine the roasted vegetables, dried cranberries, and toasted pecans in a large bowl and toss gently.