Roasted Butternut Squash & Brussel Sprouts with Pecans & Cranberries


  • Butternut squash cut to bit sized pieces
  • Brussel sprouts cut in half
  • 1-2 cloves garlic chopped
  • 1/3 c. dried cranberries
  • 1/2 c. walnuts
  • Honey
  • Salt & Pepper
  • Coconut Oil
  • Rosemary


  1. Salute brussels sprouts and garlic in a pan with 1 tsp coconut oil until
  2. Place butternut squash, brussels sprouts, cranberries and walnuts in bowl and toss with drizzle of honey, 1/2 tsp rosemary, salt and pepper to taste.
  3. Spread onto roasting pan.
  4. Preheat over to 425 degrees F. Roast veggies until tender. (roughly 30-45 minutes)
  5. *For crispiness (if preferred, as I do) place oven on lo broil for last 5-10 minutes of roasting.
  6. Serve warm and enjoy