Roasted Brussels Sprouts and Butternut Squash With Spicy Pecans


Servings: 4 |Prep Time: ## min | Difficulty: Easy

Halved Brussels sprouts and diced butternut squash roasted until golden and tender, tossed with dried cranberries, parsley, and Santé Sweet & Spicy Pecans


  • 1 pound Brussels sprouts, halved
  • 1 large butternut squash, peeled, seeded, and cut into ½” dice
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ cup dried cranberries
  • ⅓ cup roughly chopped parsley
  • 1 bag (4 ounces) Santé Sweet & Spicy Pecans


  1. Preheat oven to 400℉.
  2. On a large baking sheet toss together Brussels sprouts, squash, oil, salt, and pepper and spread out in a single layer. Roast until tender and golden brown, about 25 minutes.
  3. Transfer roasted vegetables to a serving dish and toss with cranberries, parsley, and pecans. Serve warm or at room temperature.
Navot Tidhar