# Roasted Brussels Sprouts & Butternut Squash with Pecans and Cranberries

Roasted Brussels sprouts and butternut squash with pecans and cranberries, a great recipe for the holidays.

- Servings: 6 servings
- Total time: 40 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 1 lb Brussels sprouts
- 2 tsp garlic
- 1.5 tbsp olive oil
- 0 salt
- 0 pepper
- 1 tbsp lemon juice
- 2 cups uncooked cubed butternut squash
- 1 tbsp olive oil
- 3 tbsp maple syrup
- 0.5 tsp ground cinnamon
- 0.25 cup toasted pecan halves
- 0.125 cup cranberries
- 2 tbsp maple syrup

## Instructions

1. Preheat oven to 400°F. Lightly grease 2 foil-lined baking sheets with 2 tbsp olive oil.
2. In a medium bowl, combine cubed butternut squash, 1 tbsp olive oil, 3 tbsp maple syrup, and ½ tsp ground cinnamon. In a separate bowl, mix together 1 lb Brussels sprouts, 1.5 tbsp olive oil, 2 tsp garlic, salt, pepper, and 1-2 tbsp of lemon juice.
3. Place Brussels sprouts on one baking sheet and the squash on another. Bake for 20-25 minutes until cooked thoroughly.
4. After cooking, combine vegetables, pecans, cranberries, and 2 tbsp maple syrup in a large bowl.
5. Enjoy immediately!

## Equipment

- baking sheet
- medium bowl
- separate bowl
- large bowl

## Source

- Original video: https://www.tiktok.com/t/ZP8FhgRLo/
- Recipe page: https://www.cliprecipe.com/recipe/0c4f9813-13b5-438e-9eea-dcaa53be62ba
- Extracted: 2025-01-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt