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
Scale
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
