Roasted Brussels Sprouts and Butternut Squash
This roasted side dish blends the nutty flavor of Brussels sprouts with the subtle sweetness of butternut squash. With the added crunch of pecans and the burst of dried cranberries, it makes a visually appealing and delicious side for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 3 cups butternut squash, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp maple syrup
- ½ tsp garlic powder
- ½ tsp ground cinnamon (optional, for a warm fall flavor)
- Salt and pepper to taste
- ½ cup pecan halves
- ⅓ cup dried cranberries
Instructions
- Preheat Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Season Vegetables: In a large mixing bowl, combine Brussels sprouts and butternut squash. Toss with olive oil, maple syrup, garlic powder, cinnamon (if using), salt, and pepper until well coated.
- Roast: Spread the vegetables evenly on the prepared baking sheet. Roast for 30 minutes, stirring halfway through for even browning.
- Add Pecans: Sprinkle pecans over the vegetables and roast for an additional 3-5 minutes until the pecans are toasted and veggies are tender.
- Finish with Cranberries: Remove from the oven and gently toss in dried cranberries. Serve warm.
Notes
- For added flavor, try a drizzle of balsamic vinegar or a sprinkle of crumbled goat cheese on top before serving.
- To make it vegan or paleo, omit any added sweeteners, if preferred.