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.

During the last 5-10 minutes of roasting, turn 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 (peeled and seeded), 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 and bring to a boil.

Boil the beets on medium heat, half-covered, for about 30 to 40 minutes until soft.

Remove from heat, let them cool, peel the beets, and then dice them into small cubes.

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

Toast the pecans for about 5 to 10 minutes, checking frequently.

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

Add diced cooked beets last to avoid coloring the salad.

Combine 3 or 4 tablespoons of maple syrup with 1 or 2 tablespoons of freshly squeezed lime juice to taste.

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