Garlic Roasted Brussels Sprouts & Squash Recipe

Brussels sprouts and butternut squash roasted and finished with dried cranberries, pecans and goat cheese.
  • Ready in: 30 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 6 servings

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  • 1 pound Brussels sprouts, quartered
  • 1 pound cubed butternut squash (about 1½ cups)
  • 2 tablespoons olive oil
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries
  • ¼ cup crumbled goat cheese

cooking methods

  • Bake


  1. Preheat oven to 425°F.
  2. On a foil-lined large baking sheet, combine first 4 ingredients; salt and pepper as desired. Bake 20 minutes or until fork tender.
  3. Remove from oven. Toss with remaining ingredients.

Makes 6 servings.

Nutrition per Serving: Calories: 170 Total Fat: 9g Sat. Fat: 1.5g Cholest: <5mg Sodium: 150mg Carbs: 21g Fiber: 5g Sugar: 7g Protein: 5g

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