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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries features caramelized orange cubes and crisp-tender halved Brussels sprouts tossed with dried fruit and toasted nuts. Finished with a maple balsamic drizzle for a sweet-savory side dish that roasts everything on one sheet pan.
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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
  

Vegetables
  • 4 cup butternut squash
  • 1 lb Brussels sprouts
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Maple balsamic and toppings
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 0.5 cup dried cranberries
  • 0.5 cup pecans

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F, so it’s hot enough to caramelize the edges as the vegetables roast.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan, spreading them into an even layer for browning.
  3. Roast for 25-30 minutes, tossing halfway, until the squash is tender and the Brussels sprouts are caramelized at the edges.
Finish with maple balsamic
  1. Whisk maple syrup and balsamic vinegar until combined and glossy.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and pecans, then serve warm.

Notes

For maximum caramelization, keep the vegetables in a single layer and don’t crowd the sheet pan. Store leftovers in the refrigerator for up to 3 days; reheat on a sheet pan in a 400F oven until warmed. Freeze is not recommended since Brussels sprouts can soften and lose texture. For a dairy-free swap, keep everything as written (this recipe is naturally dairy-free).