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.
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 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)
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