Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries – A Festive Fall Side Dish

When the weather cools down, there’s nothing like cozy, seasonal flavors to elevate your meals. This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries combines caramelized Brussels sprouts, tender butternut squash with a hint of cinnamon, and toasted pecans for a crunchy twist. Finished with sweet cranberries, this side dish is perfect for fall dinners, Thanksgiving feasts, or holiday gatherings.

Why You’ll Love This Roasted Brussels Sprouts and Butternut Squash Recipe

This recipe is packed with flavor and texture! The roasted Brussels sprouts and butternut squash bring a hearty warmth, while the pecans and cranberries add crunch and sweetness. A drizzle of maple syrup ties everything together, making this dish a crowd-pleaser that’s as beautiful as it is delicious.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe

Ingredients

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
• 3 tablespoons olive oil
• ¼ teaspoon salt, to taste

Roasted Butternut Squash:

• 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch pieces (approx. 4 cups)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup (optional)

Directions

Roasting Brussels Sprouts:

1. Preheat your oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
2. Trim the ends of the Brussels sprouts, remove any yellow leaves, and slice them in half.
3. In a medium bowl, toss the Brussels sprouts with 2 tablespoons of olive oil and salt. Arrange them cut side down on the baking sheet.
4. Roast for 20-25 minutes, turning them over during the last 5-10 minutes until they are lightly charred on the cut side.

Roasting Butternut Squash:

1. Preheat oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
2. In a medium bowl, toss the butternut squash cubes with 1 tablespoon olive oil, maple syrup, and cinnamon.
3. Spread the squash in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until tender.
4. Tip: You can roast both Brussels sprouts and butternut squash on separate sheets at the same time on the same oven rack.

Toasting Pecans:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Spread the pecans on the baking sheet and toast for 5-7 minutes until they deepen in color. Check frequently, as pecans can burn quickly.

Assembly:

1. In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
2. (Optional) For extra sweetness, drizzle with 2-4 tablespoons of maple syrup, adding gradually and tossing to combine.

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 260 kcal per serving
• Servings: 6 servings

Tips for the Best Roasted Brussels Sprouts and Butternut Squash

• Roast at High Heat: Roasting at 400°F ensures that the Brussels sprouts and squash get a nice caramelization, which brings out their natural sweetness.
• Check the Pecans Frequently: Pecans toast quickly, so keep an eye on them to prevent burning.
• Customize the Sweetness: Adjust the amount of maple syrup at the end to suit your taste – a little drizzle goes a long way!

Serving Suggestions

This Roasted Brussels Sprouts and Butternut Squash dish pairs beautifully with various main courses:

• Roast Chicken or Turkey: A classic pairing, especially for holiday dinners.
• Grilled Salmon: The sweetness of the dish complements savory grilled or baked salmon.
• Stuffed Acorn Squash: Serve alongside for a festive, plant-based meal.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for the best texture.

Final Thoughts

This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is a warm, inviting dish that brings the best of fall flavors together. With its combination of caramelized vegetables, crunchy pecans, and sweet cranberries, it’s perfect for holiday gatherings or any fall meal. Make it a part of your seasonal menu, and enjoy the comforting flavors in every bite.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 1x

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Description

This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is the perfect side dish to celebrate the warm, cozy flavors of fall. The sweetness of roasted butternut squash, paired with savory Brussels sprouts and toasted pecans, creates a medley of flavors and textures that is both comforting and festive. The hint of maple syrup and cinnamon brings a subtle sweetness that elevates the whole dish.

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Ingredients

Scale 1x2x3x

Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
¼ teaspoon salt, to taste
Roasted Butternut Squash:
1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (approx. 4 cups)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2–4 tablespoons maple syrup (optional)

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Instructions

Roasting Brussels Sprouts:
Preheat oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
Trim the ends of the Brussels sprouts, remove any yellow leaves, and slice them in half.
In a medium bowl, toss the Brussels sprouts with 2 tablespoons of olive oil and salt. Arrange them cut side down on the baking sheet.
Roast for 20-25 minutes, turning them over during the last 5-10 minutes until lightly charred on the cut side.
Roasting Butternut Squash:
Preheat oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, mix the butternut squash cubes with 1 tablespoon olive oil, maple syrup, and cinnamon.
Spread the squash in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until tender.
Tip: You can roast both Brussels sprouts and butternut squash on separate sheets at the same time on the same oven rack.
Toasting Pecans:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Toast the pecans for 5-7 minutes, until they deepen in color. Check frequently as pecans can burn quickly.
Assembly:
In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
(Optional) For extra sweetness, drizzle with 2-4 tablespoons of maple syrup, adding gradually and tossing to combine.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 260