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Roasted Brussels Sprouts and Butternut Squash with Pecans
Vegetables

Roasted Brussels Sprouts and Butternut Squash with Pecans

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
159 calories per serving

Ingredients

> 1 (12 oz) pkg Brussels sprouts
> 1 (12 oz) pkg cut butternut squash
> 1 tbsp olive oil
> 1 tsp garlic powder
> 1 tbsp balsamic vinegar
> 2 tbsp honey
> 1/2 cup pecans
> 1/4 cup dried cranberries

Steps

1
Preheat oven to 425F. Cut the Brussels sprouts in half and place in a single layer with the butternut squash on a large rimmed sheet tray.
2
Mix together the olive oil, garlic powder, balsamic vinegar and honey. Drizzle over top of the sprouts and squash and gently toss until coated. Season with salt and pepper.
3
Bake for 20 minutes. Remove from oven and add the pecans and cranberries to the pan. Toss, then place back in the oven for an additional 5 mins or until vegetables are tender.

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