Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts and remove yellow leaves.

Then, slice all Brussels sprouts in half.

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes, turning them over during the last 5-10 minutes for even browning.

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking.

Toast pecans in the preheated oven at 350 F.

Line a baking sheet with parchment paper and toast the pecans for about 5 minutes, checking frequently to avoid burning.

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired.