Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pecans
This vibrant fall side dish brings together tender roasted butternut squash, crispy Brussels sprouts, and a glaze of rich maple syrup, topped with tart cranberries and crunchy pecans.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 large Butternut Squash cubed, about 6 cups
- 1 ½ pounds Brussels Sprouts trimmed and halved, about 6 cups
- 1 cup Cranberries fresh
- ½ cup Pecans chopped
- ¼ cup Maple Syrup pure
- 2 tablespoons Olive Oil
- 1 teaspoon Thyme dried or fresh
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss cubed squash and halved Brussels sprouts in a large bowl with olive oil, maple syrup, thyme, salt, and black pepper. Ensure all pieces are evenly coated.
- Spread vegetables in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through for even roasting.
- In the last 5 minutes of roasting, add fresh cranberries and chopped pecans to the sheet. Return to oven just until warmed through.
- Remove from the oven and let rest a few minutes to allow flavors to settle.
- Serve warm and enjoy the perfect harmony of sweet, tart, tender, and crunchy elements.
Notes
You can substitute dried cranberries for fresh (soaked in warm water), and swap pecans with walnuts or roasted pepitas if preferred. Store leftovers in the fridge up to 3 days or freeze up to 2 months.