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
Preheat oven to 400℉.
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.
Transfer roasted vegetables to a serving dish and toss with cranberries, parsley, and pecans. Serve warm or at room temperature.