Peel the butternut squash and cut in half length-wise. Remove the seeds and cut up into small cubes.
Wash and trim brussel sprouts.
Add butternut squash and brussel sprouts to a large mixing bowl. Add in olive oil, salt and pepper. Mix together until well coated.
Pour squash and brussel sprout mixture onto a foil lined baking sheet.
Roast in the oven for 25 minutes.
Remove from the oven and add cranberries to the baking sheet, stirring the mixture.
Roast an additional 10 minutes.
Remove baking sheet from oven and add pecans. Return baking sheet to oven and roast an additional 5 minutes. Watch closely to prevent nuts from burning.
Remove baking sheet from oven and while the mixture is still hot, drizzle with honey and mix to coat.
Serve hot.
Notes
Adjust the honey amounts to your liking. It will depend on how tart your cranberries are, but I generally find that 4 tbsp is pretty average for myself.Weight Watchers Freestyle Points: 7 per serving (or 3 per serving if you leave out the pecans)