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Roasted Butternut Squash and Brussel Sprouts with Pecans, Cranberries, and Maple Syrup Recipe

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4.3 from 34 reviews

  • Author: Ezabella
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This delicious and vibrant Roasted Butternut Squash and Brussels Sprouts recipe combines tender, caramelized squash with crispy Brussels sprouts, tossed with crunchy pecans, sweet dried cranberries, and a touch of maple syrup for a perfect balance of flavors. It’s an ideal side dish for fall and winter meals, easy to prepare and sure to impress with its beautiful colors and seasonal taste.

Ingredients

Vegetables

  • 1 lb butternut squash (peeled, seeded, and cubed – about 1 small squash)
  • 1 lb Brussels sprouts (ends trimmed and sliced lengthwise in half)

Others

  • 4 Tablespoons olive oil
  • ¼ cup maple syrup
  • Salt and pepper, to taste
  • ½ cup pecans, halved
  • ½ cup dried cranberries
  • Fresh thyme, for garnish (optional)

Instructions

  1. Preheat and prepare: Preheat the oven to 425°F (220°C) and line two baking sheets with aluminum foil or parchment paper to prevent sticking and facilitate cleanup.
  2. Toss butternut squash: In a large bowl, add the cubed butternut squash. Toss it with 2 tablespoons olive oil, 1 tablespoon of maple syrup, salt, and pepper until evenly coated. Spread the squash in a single layer on one of the prepared baking sheets.
  3. Toss Brussels sprouts: In the same or another bowl, toss the halved Brussels sprouts with the remaining 2 tablespoons olive oil, salt, and pepper. Spread them in a single layer on the second baking sheet.
  4. Roast butternut squash: Place the butternut squash in the oven and roast for about 25 to 30 minutes, stirring once halfway through, until the edges turn golden brown and the centers are tender.
  5. Add Brussels sprouts: After the squash has roasted for 10 minutes, put the Brussels sprouts in the oven. Roast together for another 15 to 20 minutes until Brussels sprouts are crispy on the edges and tender inside. Remove both trays from the oven when done.
  6. Combine and finish: Transfer the roasted vegetables to a large serving bowl or platter. Drizzle with the remaining 3 tablespoons of maple syrup, add halved pecans and dried cranberries, and gently toss to combine.
  7. Garnish and serve: Optionally sprinkle fresh thyme over the dish for an herby aroma and serve immediately while warm as a flavorful side dish.

Notes

  • For extra crispiness, make sure vegetables are spread in a single layer without crowding on the baking sheets.
  • Maple syrup not only adds sweetness but also helps with caramelization; adjust amount to taste.
  • To make this dish vegan, ensure your maple syrup is pure and no animal-based ingredients are added.
  • This dish pairs beautifully with roasted meats or as a vegetarian main with a grain like quinoa or farro.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven for best texture.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://kitchenloving.com/roasted-butternut-squash-and-brussel-sprouts-with-pecans-cranberries-and-maple-syrup-recipe/