Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash and Brussels sprouts.
- Drizzle with olive oil and season with salt, pepper, and cinnamon (if using).
- Toss to coat evenly.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
- Remove from the oven; sprinkle with pecans and cranberries.
- Serve warm as a side dish.
Notes
Use a roomy sheet pan for even roasting and avoid overcrowding. Toast pecans separately for enhanced flavor, and use unsweetened cranberries to reduce sugar content.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg