This is a delicious companion to the Roast Duck with Oranges. Great for the holidays, a little sweet but still savory. If you need to share the oven with the roast duck, extend the cooking time on this one as it will need to be at 350F instead of the 400F below. However, limit the cooking time if you have fewer than the original recipe‘s amount.

You will need to roast the sprouts and squash separately, so the ingredients are divided up:

Sprouts:
3 cups Brussels sprouts, ends trimmed and any yellow leaves removed
3 tbsps. olive oil
¼ teaspoon salt to taste

Squash:
4 cups of butternut squash, cut into 1-inch cubes
2 tbsps. olive oil
3 tbsps. maple syrup
½ tsp. cinnamon

Everything Else:
2 cups pecan halves
1 cup dried cranberries
2-4 tbsps. maple syrup (optional)

Preheat oven to 400F.  Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

Trim the ends of the brussels sprouts and remove yellow leaves. Then, slice all sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning; the cut sides should be nicely and partially charred but not blackened.

Lightly grease a second foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven. Or, if you want to keep it simple, put everything all on the same sheet.

Line a baking sheet with parchment paper and toast the pecans in the oven at 350F for about 5 minutes (maybe a bit longer) until they get darker in color. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterword. 

In a large bowl, combine the brussels sprouts, butternut squash, pecans, and cranberries, and mix to combine. 

If you want it sweeter: add 2 or 4 tablespoons of maple syrup, starting with 2 tablespoons, then taste and add more, if desired.