Cinnamon Roasted Butternut & Brussels Sprouts w/ Pecans

Cinnamon Roasted Butternut & Brussels Sprouts w/ Pecans

Veggies | Fat
Prep Time: 15 minutes
Cook Time: 39 minutes
Servings: 4
Recipe From: Katie’s Conscious Kitchen



  • 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.
Never Miss a Recipe!Subscribe here to receive new recipes by e-mail

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

Rate This Recipe:


  1. Love this. Cute colourful recipe 😘 x

  2. Anonymous

    I am making this for our contribution to Thanksgiving!

Leave a Comment!