Preheat the oven to 180C/350F. Line a baking sheet with baking paper.
Check the sprouts for any major blemishes and cut them out. Trim the bottom and cut each one in half so there is a flat side. Place them into a bowl with half the oil and toss to coat.
Peel and slice the parsnip (or carrot) lengthways into equal length pieces then rub to coat with some of the remaining oil.
Add the sprouts to the baking sheet in a large tree shape. Use the parsnips to create the tree trunk.
Use a star cookie cutter (or a knife to make the shape freehand) to make a star shape from the butternut squash slice. Lightly coat it with oil and add to the top of the sprout tree.
Roast in the oven for 20 minutes or until cooked and beginning to brown.
Add the dried cranberries decoratively to the sprout Christmas tree and sprinkle with salt and pepper. Serve!
Notes: To serve more people, double the amount of sprouts and roast them (and the parsnip and star) in a baking tray. Make the tree shape to serve it all with the sprouts piled high. That will ensure they're all evenly cooked.
Roasted Brussel Sprout Christmas Tree https://veggiedesserts.com/roasted-brussel-sprouts/ (C) Kate Hackworthy