roasted brussels sprouts & butternut squash with cranberries and pecans frozen brussels sprouts and butternut squash make this recipe a breeze! combined with cranberries and toasted pecans and tossed ingredients instructions and lower thirds of the oven ya cup natural cranberries juice sweetened % teaspoon real salt vinaigrette sheets and place them on the upper and lower racks tablespoon coconut oil in the center and use a spatula to cooking and place back in the oven for an additional 5 minutes brussels sprouts around the pan to spread the coconut oil as place on the lower rack and bake for another 10 minutes to bottom racks about halfway through cooking time place a skillet on the stovetop over medium are fragrant and one shade darker than they were watch carefully until done to prevent burning remove the brussels sprouts and squash from the evenly over the vegetables and season with salt; gently
