Roasted Brussels Sprouts and Butternut Squash
A festive and flavorful side dish made with roasted Brussels sprouts, cinnamon-spiced butternut squash, toasted pecans, and dried cranberries. Perfect for holiday meals, it’s both nutritious and vibrant in taste and color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil (for Brussels sprouts)
- 1/4 teaspoon salt (to taste)
- 1 1/2 pounds butternut squash, peeled, seeded, and cubed into 1-inch pieces
- 2 tablespoons olive oil (for squash)
- 3 tablespoons maple syrup (for squash)
- 1/2 teaspoon ground cinnamon
- 2 cups pecan halves
- 1 cup dried cranberries
- 2–4 tablespoons maple syrup (optional, for assembly)
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with 1 tablespoon olive oil.
- Toss halved Brussels sprouts with 2 tablespoons olive oil and salt. Place cut-side down on the baking sheet.
- Roast Brussels sprouts for 25 minutes, flipping in the last 10 minutes for even browning.
- In a separate bowl, toss cubed butternut squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and cinnamon.
- Spread squash on a separate foil-lined baking sheet and roast for 25 minutes, flipping halfway through.
- Lower oven temperature to 350°F. Line a baking sheet with parchment paper and toast pecans for 5–7 minutes until lightly browned and fragrant.
- In a large bowl, combine roasted Brussels sprouts, butternut squash, toasted pecans, and cranberries.
- Optionally, drizzle with 2–4 tablespoons maple syrup and toss to combine before serving.
Notes
- Roast Brussels sprouts and squash simultaneously on separate trays to save time.
- Wait to add pecans until just before serving to maintain crunch.
- Can be served warm or at room temperature.
- Substitute pumpkin seeds for pecans for a nut-free version.