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Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.
Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!
Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze
Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!
I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!
Ingredient List
Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!
- Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
- Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
- Olive Oil: Coats the veggies for a crispy exterior during roasting.
- Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
- Salt and Pepper: Season to taste to balance your maple roasted vegetables!
- Pecans: So the dish has some crunch and more nutty flavor.
- Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.
How to Make Maple Roasted Vegetables
A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.
- Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
- Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
- Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
- Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.
Tips and Tricks
Make your maple roasted Brussels sprouts and butternut squash taste even more amazing with these quick tips!
- Perfect Roasting: Ensure even roasting by spreading the veggies in a single layer on the baking sheet. Don’t crowd the pan, and make sure there’s enough room between each vegetable.
- Customize Maple Flavor: Adjust maple syrup quantity based on your sweetness preference. Start with less and then add more to taste!
- Add Seasonings: Experiment with herbs like rosemary or thyme for added flavor.
- Nut Variations: Swap pecans for almonds or walnuts to personalize the crunch.
Storing Leftovers
This maple roasted veggie dish stores well in the fridge, lasting for up to 3 days in an airtight container. To reheat, simply preheat your oven to 350 degrees Fahrenheit, spread the leftovers on a baking sheet, and warm for 10-15 minutes. This helps maintain the tasty crispiness.
Try These Other Brussels Sprout Recipes Next!
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Maple Roasted Brussel Spouts and Butternut Squash
Ingredients
- 1 pound brussels spouts ends trimmed, sliced in half
- 1 pound butternut squash peeled, seeded, and cubed
- 3 tablespoons olive oil
- 4 tablespoons real maple syrup, divided
- salt and pepper, to taste
- 1 cup whole pecans
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
- In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
- Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
- Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this dish but there are a few Brussel Sprouts haters in the group. What is another green veggie that might work?
I haven’t tried other veggies with this recipe, but you could try broccoli instead!
I Love this recipe but when I do it, I cook it for 15 min then pull it out of oven and add the pecans and cranberries and remaining maple syrup, then put it back in oven for the last 10 min. And it is just enough to toast the pecans and the maple syrup sticks better to cranberries and REALLY seals in the flavor!!!!!!! SOOOO YUMMY!!!!!!
Can you substitute the maple syrup with honey?
Yes, that will be okay for this recipe.
Do you think I could substitute sweet potatoes for the squash?
Yes, that will work great!
This dish was a huge hit at my fiancé’s family thanksgiving get together last weekend! Will likely keep this in the fall/thanksgiving rotation!
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
(Alyssa, When you pull this up to print, it comes up titled “brussel spouts…” please fix typo, don’t print this…)
I made this last year around Thanksgiving, and just about everybody LOVED it. I appreciated how colorful and healthy it was. It will be made again, yum!
This is a really delicious dish! My son, not a huge fan of brussel sprouts, really ate this up!
This is superb, and a wonderful addition to Thanksgiving dinner.
This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.
what is the best way to reheat this dish
I would recommend in the oven.
Looks good but i thought the pecans would be good roasted and yet they might get too soft with the sauce…maybe around the edges of the pan. What do you think?
You could roast the pecans separately in the oven or toast them in a frying pan. Either way, I would choose one of those ways and mix them into the bowl with the other ingredients before serving.
Worth a try.
I definitely think roasted or toasted in a pan, raw nuts kind of tasteless and Squishy
How do the pecans get toasted if at after vegetables get cooked? Can I cut this up and put in container the day before then spread on baking sheet Thanksgiving morning to cook?