1. Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper.

2. Trim and halve the Brussels sprouts and peel and cube the butternut squash into uniform pieces.

3. In a large bowl, toss the sprouts and squash with olive oil, maple syrup, salt, and pepper until well coated.

4. Spread the vegetables in a single layer on the prepared pan without overcrowding.

5. Roast for 20 minutes, then remove and toss or shake the pan to expose new sides.

6. Return to the oven and roast for an additional 10 to 15 minutes until edges are golden and vegetables are tender.

7. Drizzle any remaining maple syrup over the hot vegetables and sprinkle with pecans and cranberries if using.

8. Transfer to a serving platter and garnish with fresh thyme or sea salt flakes before serving.