Preheat oven to 375 F. Line the baking sheet with parchment paper.

Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.

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

Place Brussels sprouts onto the baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes, turning them over for even browning.

Preheat oven to 375 F. Line the baking sheet with parchment paper.

In a medium bowl, combine cubed butternut squash with 2 tablespoons of olive oil and salt, and toss to combine.

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

Add 2 beets to a medium-sized saucepan filled with water. Bring to a boil and boil the beets on medium heat, half-covered, for about 30-40 minutes until soft.

Carefully remove beets from hot water, let them cool, peel them, and dice into small cubes.

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.

Toast the pecans for about 5 to 10 minutes until they get darker in color, checking frequently after 5 minutes.

In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Add diced cooked beets last.