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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries is a hot side dish where orange squash caramelizes and Brussels sprouts crisp. Tossed with a maple-balsamic glaze and finished with chewy cranberries and toasted pecans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 4 cup butternut squash peeled and cubed
Brussels sprouts
  • 1 lb Brussels sprouts trimmed and halved
olive oil
  • 3 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
maple syrup
  • 2 tbsp maple syrup
balsamic vinegar
  • 1 tbsp balsamic vinegar
dried cranberries
  • 0.5 cup dried cranberries
pecans
  • 0.5 cup pecans toasted

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F. Set a large sheet pan inside to warm as the oven comes to temperature.
  2. Toss squash and Brussels sprouts with olive oil, salt, and black pepper on the sheet pan. Spread into an even layer for better caramelization.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for browned edges on the Brussels sprouts and lightly golden squash cubes.
Make the maple balsamic finish
  1. Whisk maple syrup and balsamic vinegar together until combined. The mixture should look glossy and pourable.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and toasted pecans, then serve warm. The vegetables should be evenly coated with visible bits of cranberry and pecan.

Notes

For the most caramelized edges, make sure the squash and Brussels sprouts are spread out on the sheet pan and not crowded. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 425F oven for 8-10 minutes to bring back some crispness. Freezing is not recommended because Brussels sprouts can soften too much after thawing. For a lower-sugar option, use maple syrup labeled sugar-free or reduce the glaze slightly and add a splash of extra balsamic for tang.