Sheet Pan Garlic Vinaigrette Brussel Sprouts -

Sheet Pan Garlic Vinaigrette Brussel Sprouts with Cranberries, Butternut Squash and honey roasted pecans. A must if you love Brussel Sprouts even for those who don’t!

Now you might not be a believer yet that brussel sprouts can be good, or you may love them but want to try something new! This recipe is for you and the perfect dish for Thanksgiving, Christmas, or the perfect fall or winter day!

How to make Sheet Pan Garlic Vinaigrette Brussel Sprouts

Ingredients :
1 bottle Briannas Garlic Vinaigrette dressing
2lbs Brussel Sprouts
1 bag fresh cranberries
4 cups butternut squash
2 cups pecans
1/4 cup orange juice
4 tablespoons sugar
* Salt as needed

Directions:
1. Preheat oven to 400 degrees.
2. Have a sheet or sheet pan ready for use.
3. Wash and cut brussel sprouts in half.
4. Cut butternut squash in cubes.
5. Place brussel sprouts and butternut squash in the pan and shake and pour the Briannas Garlic Vinaigrette Dressing and mix till all covered.
6. Place in oven at 400 degrees for 15 minutes, you will cook/roast an additional 15 minutes after adding the pecans.
7. While that is cooking, get a frying pan and add the cranberries, sugar, and orange juice and mix, on high heat. This does not need to be on long as soon as you start to see just a few cranberries burst it is time to take off the heat. Cover and let it sit.
8. Now that the 15 minutes are done, you will add 1 cup of the pecans and mix. I did switch my setting to roast and roasted an additional 10 minutes or till the acorn squash is soft and you can see the brussel sprouts begin to brown.
9. Take out of the oven and add the cranberry mixture and stir gently.
10. Add 1 cup of pecans and add salt as needed.