Preheat oven to 400 F. Lightly grease the foil lined baking sheet with 1 T. olive oil. Trim ends of brussel sprouts and remove loos leaves. Then slice in half .

In a medium bowl, combine halved sprouts, 2 T. olive oil, salt, and toss to combine.

Place onto a foil-lined baking sheet, cut side down and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 mins, turn them over for even browning.

For the butternut squash:

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

In a medium bowl, combine cubed squash, 1 T. olive oil, maple syrup, cinnamon, and toss to mix.

Place squash in a single layer on the baking sheet. Bake for 20-25 minutes, until softened.

Note: You can roast squash and brussel sprouts at the same time, just put on two different baking sheets on the same rack.

Toasted pecans:

Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Toast pecans for about 5 minutes.

Combine:

In a large bowl, combine roasted brussel sprouts, roasted squash, pecans and cranberries, and mix to combine.