Maple Roasted Brussel Spouts and Butternut Squash

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

Cook Time25

Total Time30

Course: Appetizer, Side Dish

Cuisine: American

Keyword: maple roasted brussels sprouts, maple roasted butternut squash, maple roasted vegetables

Servings:

Author: Alyssa Rivers

Ingredients

1 pound Brussels sprouts 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 1 pound Brussels sprouts, 1 pound butternut squash, 3 tablespoons olive oil, and 1 of the 4 tablespoons real 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 1 cup whole pecans, 1/2 cup dried 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

QR code

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