Roasted Brussels Sprouts and Butternut Squash with Spicy Pecans

Ingredients

• 1 pound Brussels sprouts, halved
• 1 large butternut squash, peeled, seeded, and diced into ½” cubes
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ cup dried cranberries
• ⅓ cup roughly chopped parsley
• 1 bag (4 ounces) Santé Sweet & Spicy Pecans