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 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
- 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
- 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.