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 a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes.

Turn them over for even browning during the last 5-10 minutes of roasting.

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

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

Add 2 beets to a medium-sized saucepan filled with water. Bring to a boil.

Boil the beets on medium heat for about 30 or 40 minutes until soft.

When completely cooled, peel the beets and then dice them 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.

In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.

Add diced cooked beets last, otherwise they will color the salad dark red color.

Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down.

Drizzle with the balsamic glaze without mixing it with the salad.