Cinnamon Roasted Butternut & Brussels Sprouts w/ Pecans

Cinnamon Roasted Butternut & Brussels Sprouts w/ Pecans

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Active Time: 15 minutes
Inactive Time: 39 minutes
Servings 4



  • 1 butternut squash, small dice
  • 1 lb brussels sprouts, halved


  • Sprinkle of toasted pecan halves
  • Drizzle of olive oil


  • Sprinkle of ground cinnamon
  • Sprinkle of sea salt and fresh ground pepper


  • Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven.
  • Preheat the oven to 375°F. Line a large sheet pan or baking sheet with parchment paper (not wax paper!)
  • Distribute the veggies in a single layer on the pan, giving them a little space. Lightly drizzle oil on them (they don’t need much because of the parchment paper), add a pinch of salt, pepper, and cinnamon and toss to coat with your hands.
  • Roast for 30 minutes, or until the squash is soft and brussels sprouts are browned.
  • Garnish with the pecans and transfer to a pretty serving dish. Serve warm.
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  1. Love this. Cute colourful recipe 😘 x

  2. Anonymous

    I am making this for our contribution to Thanksgiving!

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