1. Preheat oven to 200°C/180°C fan/gas 6. Lightly grease the foillined baking sheet with 1 tablespoon of olive oil.
2. Slice all brussel sprouts in half. Place cut side down onto a foil-lined baking sheet with the peeled, seeded and cubed butternut squash, and roast in the oven for about 20-25 minutes. During the last 5-10 minutes of roasting, turn over the sprouts and butternut squash cubes for even browning.
3. In a large bowl, add the roasted brussel sprouts, roasted butternut squash, pecans, and Cranberry Sauce. Mix to combine and serve.
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Prep time: 15 minutes Cooking time: 25 minutes