Roasted Brussels Sprouts and Butternut Squash with Pecans

Step 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.

Step 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.

Step 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.