by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.
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 us to this recipe at Thanksgiving a few years ago. If brussels sprouts are prepared the right way, they are AMAZING!!
I have the money for this but
I prefer my brussels sprouts to be drizzled with real maple syrup to give them that sweet taste. But you can also drizzle them with balsamic vinegar which is also delicious. The roasting of 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!
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
- 1 cup whole pecans
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
- Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
- Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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?