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Roasted Brussels Sprouts and Squash with Almond Butter, Pecans & Cranberries


  • 1 lb Brussels sprouts cut into halves
  • 1 butternut squash cut into cube-like pieces
  • 1/4 cup pecans
  • 1/4 cup dried cranberries
  • 3 tbsp Barney Butter Bare Smooth
  • 3 tbsp + 1 tbsp olive oil or avocado oil
  • 1 tbsp maple syrup, salt & pepper to taste
  • water (to thin if needed)


  • Preheat oven to 450 degrees.
  • Place the Brussels sprouts and squash on a baking tray and drizzle with oil (about 3 tbsp).
  • Season them with salt & pepper.
  • Roast until golden for about 40 minutes.
  • While the Brussels sprouts & squash roast, mix together the almond butter, olive oil (1 tbsp), and maple syrup in a large bowl.
  • Add water if needed to thin the sauce.
  • When the Brussels sprouts & squash are done roasting, add them to the large sauce bowl.
  • Mix well until they are coated evenly. Add in the cranberries & pecans, and serve.