If you’re hunting for a side dish that’s packed with autumn flavors and has that amazing balance of sweet, savory, and crunchy, then this Roasted Brussels Sprouts and Butternut Squash Recipe is exactly what you need on your dinner table. I absolutely love how this recipe comes together with simple ingredients like Brussels sprouts, butternut squash, pecans, and cranberries—all roasted to perfection and tossed with a touch of maple syrup and cinnamon. Trust me, once you try this, it’ll become your go-to fall side dish or even a weeknight favorite!
Why You’ll Love This Recipe
- Simple, Whole Ingredients: No fancy stuff here—just fresh veggies and pantry staples.
- Perfect Flavor Balance: The mix of savory Brussels sprouts with sweet, cinnamon-kissed squash will win you over every time.
- Great Texture Contrast: Crunchy toasted pecans and chewy cranberries add amazing depth to each bite.
- Easy to Make Ahead: This dish reheats well and is perfect for holiday gatherings or busy weeknights.
Ingredients You’ll Need
The magic of this Roasted Brussels Sprouts and Butternut Squash Recipe comes down to the fresh veggies and those little boosts of flavor from maple syrup and warming cinnamon. Picking good quality ingredients really makes a difference, so let’s talk about each one!
- Brussels sprouts: Pick firm, bright green sprouts without yellow leaves for the best texture and flavor.
- Olive oil: Extra virgin is ideal here—it helps everything roast beautifully and adds a nice fruity depth.
- Salt: Just enough to pull out all the natural flavors.
- Butternut squash: Fresh is best, peeled and cubed evenly so it roasts evenly. I like to buy one that feels heavy and firm.
- Maple syrup: The pure stuff offers a lovely sweetness that pairs so well with cinnamon and squash.
- Ground cinnamon: Just a pinch really amps up the cozy fall vibes.
- Pecan halves: Toasted pecans bring a buttery crunch, so fresh or raw are best to toast yourself.
- Dried cranberries: Add that subtle tart chewiness that balances the sweetness.
Variations
I love that this recipe welcomes a bit of creativity, so feel free to play around with what you have. You can keep it classic or tweak it for different tastes and dietary needs—plus, switching things up keeps it fun!
- Add spices like nutmeg or allspice: I once sprinkled a little nutmeg in the squash and it gave the dish a festive twist that my guests couldn’t get enough of.
- Swap pecans for walnuts or almonds: I’ve tried toasted walnuts before and they bring a slightly earthier flavor that’s really nice.
- Make it vegan-friendly: Simply skip any optional honey or butter toppings, and this recipe is naturally plant-based.
- Include fresh herbs: Right after roasting, I sometimes toss in a handful of fresh thyme or rosemary for an herby aroma that wakes up all the flavors.
How to Make Roasted Brussels Sprouts and Butternut Squash Recipe
Step 1: Prep Your Oven and Veggies
Start by preheating your oven to 400°F (200°C). While it warms up, prepare the Brussels sprouts by trimming the ends and removing any yellow or damaged leaves—you want bright green, fresh ones. Then, slice them in half so they cook evenly and crisp up beautifully. For the butternut squash, peel it, scoop out those seeds, and cut into uniform 1-inch cubes to ensure consistent roasting.
Step 2: Toss and Roast Brussels Sprouts
In a medium bowl, combine your halved Brussels sprouts with 2 tablespoons of olive oil and a pinch of salt. Toss until each sprout is coated evenly. Then, arrange them cut side down on a foil-lined baking sheet greased lightly with 1 tablespoon of olive oil. Roast at 400°F for about 20-25 minutes. Around 15 minutes in, flip the sprouts so they brown evenly—you’re aiming for a beautiful char but not burnt. That char is where the flavor really shines through!
Step 3: Toss and Roast Butternut Squash
Meanwhile, in another bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, maple syrup, and ground cinnamon until everything is well-coated. Spread the squash in a single layer on its own foil-lined baking sheet. Pop it in the same oven with the Brussels sprouts and roast for 20-25 minutes, turning once halfway through. You’ll know it’s done when the cubes become tender and lightly caramelized. Doing both veggies side-by-side saves you time and dishes—double win!
Step 4: Toast the Pecans
While your veggies roast, line a baking sheet with parchment paper and toast pecan halves in a 350°F oven for about 5 minutes. Keep a close eye because pecans can go from perfectly toasted to burnt very quickly. You want them slightly darker with that nutty aroma filling your kitchen. Toasting these at the end is key because they add that lovely crunch and warmth to the final dish.
Step 5: Combine and Add Cranberries
Once everything is roasted and toasted, toss the Brussels sprouts and butternut squash together in a large bowl along with the pecans and dried cranberries. This is where those little bursts of tartness from the cranberries really brighten up the mix. If you want a sweeter side, add 2 tablespoons of maple syrup at first—taste, and then add up to 4 tablespoons if you prefer it more maple-heavy. Toss everything well and you’re ready to serve!
Pro Tips for Making Roasted Brussels Sprouts and Butternut Squash Recipe
- Even Cutting: I learned that cutting the Brussels sprouts and squash into similar sizes ensures both cook evenly, so nobody ends up mushy or underdone.
- Watch Your Roasting Time: Keep a close eye especially near the end so that the Brussels sprouts get perfectly charred without burning—flip gently!
- Toast Nuts Separately: Toasting pecans separately keeps them crunchy and flavorful, rather than soggy from the moisture of the veggies.
- Adjust Sweetness Gradually: I used to add all the maple syrup at once, but it’s best to start with less and add more as you mix—avoids overpowering the savory notes.
How to Serve Roasted Brussels Sprouts and Butternut Squash Recipe
Garnishes
For garnishes, I often sprinkle a bit of fresh chopped parsley or even some crumbled goat cheese if I’m feeling indulgent. The parsley adds a bright pop of color and freshness, while goat cheese brings a creamy tang that contrasts beautifully with the roasted veggies.
Side Dishes
This side dish pairs wonderfully with roasted turkey or chicken, making it an ideal companion for holiday meals. I also love serving it alongside quinoa or wild rice for a hearty vegetarian dinner.
Creative Ways to Present
For special occasions, I like to plate this Roasted Brussels Sprouts and Butternut Squash Recipe on a large rustic wooden board with small bowls of extra maple syrup and toasted nuts so guests can personalize their portions. It turns a simple side into a stunning, interactive centerpiece!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator where they keep nicely for up to 3 days. I find flavors actually marry a bit more after resting, making it taste even better the next day.
Freezing
I don’t typically freeze this recipe because the texture of roasted Brussels sprouts and squash can get a little mushy, but if you need to, freeze in a single layer on a baking sheet first to prevent clumping, then transfer to a freezer-safe bag.
Reheating
To reheat leftovers, I prefer popping them in a hot oven (around 375°F) for 10 minutes to bring back that roasted crispness instead of using a microwave, which can make them soggy.
FAQs
-
Can I use frozen Brussels sprouts or butternut squash for this recipe?
While fresh veggies yield the best texture and flavor, you can use frozen as a shortcut. Just be sure to thaw and thoroughly dry them before roasting to avoid sogginess. Keep an eye on roast times as they might be shorter since frozen veggies tend to cook faster.
-
Is this recipe gluten-free and vegan?
Yes! This Roasted Brussels Sprouts and Butternut Squash Recipe is naturally gluten-free and vegan as long as you use pure maple syrup and omit any optional dairy toppings.
-
Can I prepare this dish in advance for a party or holiday meal?
Absolutely. You can roast the Brussels sprouts and butternut squash up to a day ahead and toast the pecans just before serving to keep them crisp. Gently reheat the veggies in the oven and toss everything together shortly before serving.
-
What can I substitute for pecans if I’m allergic?
Walnuts or sliced almonds work well as alternatives. Toast them gently to bring out their flavor just like pecans.
Final Thoughts
This Roasted Brussels Sprouts and Butternut Squash Recipe really holds a special place in my kitchen rotation. It’s the kind of dish that effortlessly brings cozy fall vibes to your plate and still feels special enough for holiday dinners. Whenever I make it, friends and family can’t stop talking about how well the flavors come together. Give it a try—you’ll enjoy the wonderful textures, the warm sweetness, and that perfect hint of spice. Seriously, once you have this on your menu, you might just find yourself craving it all year round!
Print
Roasted Brussels Sprouts and Butternut Squash Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and festive side dish perfect for Thanksgiving, combining roasted Brussels sprouts and cinnamon-spiced butternut squash with crunchy toasted pecans and tart dried cranberries, all lightly sweetened with maple syrup for a delightful balance of flavors and textures.
Ingredients
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, or to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups uncooked)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional, for extra sweetness)
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends and remove yellow leaves from the Brussels sprouts, then slice each in half lengthwise. Toss the halved sprouts with 2 tablespoons olive oil and salt in a bowl until well coated.
- Roast Brussels sprouts: Spread the Brussels sprouts cut side down on the prepared baking sheet. Roast at 400°F for 20-25 minutes, turning them over during the last 5-10 minutes for even browning. The cut sides should be nicely charred but not blackened.
- Prepare butternut squash: On a separate foil-lined baking sheet greased with 1 tablespoon olive oil, toss the cubed butternut squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and ½ teaspoon cinnamon until evenly coated.
- Roast butternut squash: Bake the squash at 400°F for 20-25 minutes, turning halfway through, until tender and caramelized.
- Toast pecans: While the vegetables roast, line another baking sheet with parchment paper and toast pecan halves in a preheated 350°F oven for about 5 minutes. Watch carefully to prevent burning and remove as soon as they darken.
- Assemble the dish: In a large mixing bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Gently toss to combine all ingredients.
- Adjust sweetness (optional): For additional sweetness, drizzle 2 tablespoons of maple syrup over the salad and toss. Add more maple syrup in small increments if desired, mixing well each time.
Notes
- Roast Brussels sprouts and butternut squash simultaneously on separate baking sheets placed on the same oven rack to save time and energy.
- Keep a close eye on pecans while toasting as they can burn quickly; check them frequently after the first 5 minutes.
- Maple syrup adds natural sweetness, but you can adjust the amount to your preference or omit it for a less sweet dish.
- Use fresh, firm Brussels sprouts for best texture and flavor.
- This recipe works well as a holiday side dish or a nutritious fall salad.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
