Maple Roasted Brussels Sprouts and Butternut Squash

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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.

Maple Roasted Brussels Sprouts and Butternut Squash on a sheet pan.

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 Brussels Spouts and Butternut Squash with a wooden spoon scooping up the vegetables.


Maple Roasted Brussel Spouts and Butternut Squash

4.86 from 7 votes
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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 6


  • 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.


Serves: 6

Calories310kcal (16%)Carbohydrates35g (12%)Protein5g (10%)Fat19g (29%)Saturated Fat2g (10%)Sodium24mg (1%)Potassium658mg (19%)Fiber7g (28%)Sugar19g (21%)Vitamin A8615IU (172%)Vitamin C80mg (97%)Calcium94mg (9%)Iron2mg (11%)

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.

Course Appetizer, Side Dish
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I love this dish but there are a few Brussel Sprouts haters in the group. What is another green veggie that might work?

  2. 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!!!!!!

  3. 5 stars
    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!

  4. 5 stars
    (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!

  5. 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?

    1. 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.

    2. 4 stars
      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?

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