cranberry pecan roasted vegetables
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Cranberry Pecan Roasted Vegetables


  • 1 1/2 Pounds Brussel Sprouts ends trimmed and yellow leaves removed
  • 1 Butternut Squash peeled, seeded, and cubed
  • 1 Large Red onion cut into 1/2 inch chunks
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Pecans
  • 4 TBSP Butter Melted
  • 3 TBSP Maple Syrup
  • 1/2 TSP Cinnamon
  • 1/2 TSP Salt


  • Preheat oven to 400 degrees.
  • Lightly grease a large baking sheet with olive oil.
  • In a small bowl whisk together the melted butter, maple syrup, cinnamon, and salt.
  • Place the prepared vegetables in an even layer on prepared baking sheet.
  • Drizzle with the butter mixture, toss or stir gently to coat.
  • Bake in preheated oven for 15-20 minutes, until lightly brown.
  • Add the cranberries and pecans to the baking sheet with the vegetables.
  • Return to the oven for 5 more minutes.Serve immediately.