Go Back
–+ servings
Print Recipe
4.86 from 7 votes

Maple Roasted Brussel Spouts and Butternut Squash

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: maple roasted brussels sprouts, maple roasted butternut squash, maple roasted vegetables
Servings: 6
Author: Alyssa Rivers

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.

Video

Notes

Originally posted on October 27, 2016
Updated on November 20, 2023

Nutrition

Calories: 310kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 658mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8615IU | Vitamin C: 80mg | Calcium: 94mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code