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.

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