Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pecans is a colorful side that is perfect for holidays such as Thanksgiving and Christmas!
One of things I love most about autumn is all of the wonderful fall flavors! This is one of my favorite dishes to make and it is so simple, and healthy too. 🙂
Just one serving provides over 200% of the RDI for vitamin A, and it is a great source of vitamin C, potassium, magnesium, and fiber too!
How to Make this Scrumptious Side Dish
First, preheat your oven to 400 degrees.
Next, peel and cut the butternut squash into ½ inch cubes. Trim and halve the Brussels sprouts. If you're as lucky as I am and found baby Brussels sprouts then there is no need to halve them!
In a large mixing bowl, toss together the butternut squash, Brussels sprouts, olive oil, and half of the maple syrup. Stir in the thyme, salt & black pepper. Place them on baking sheets and roast for 20-30 minutes or until they are tender and starting to brown on the bottom.
Place the cranberries and pecans on a lightly greased baking sheet and roast for 5-6 minutes or until the nuts begin to brown and the the first cranberry pops open. 😀
If you are not a fan of fresh cranberries, you could certainly use dried cranberries and stir them in at the end (no need to roast). Don't have any pecans on hand? Feel free to substitute walnuts or make a batch of my roasted pepitas! 😋
Combine all of the ingredients together and drizzle with the remaining maple syrup.
Other Hoorah to Health recipes that you are sure to love:
- Hot Wassail
- Avocado Flower
- Holiday Spice Cake
- Pumpkin Risotto with Crispy Kale
- Pumpkin Hummus with Roasted Pepitas
Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pecans
- 1 large Butternut Squash cubed (6 cups)
- 1 ½ pounds Brussels Sprouts trimmed and halved (6 cups)
- 1 cup Cranberries fresh
- ½ cup Pecans chopped
- ¼ cup Maple Syrup pure
- 2 tablespoons Olive Oil
- 1 teaspoon Thyme
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
- Preheat oven to 400 degrees.
- Peel and cut the butternut squash into ½ inch cubes.
- Trim and halve the Brussels sprouts.
- Toss the butternut squash, Brussels sprouts, olive oil, and 2 tablespoons of the maple syrup together in a large mixing bowl.
- Stir in the thyme, salt & pepper.
- Place the vegetables on baking sheets and roast for 20-30 minutes on the middle rack until tender.
- Place cranberries and pecans on a lightly greased baking sheet and roast for 5-6 minutes or until the nuts begin to brown and the first cranberry pops open.
- Combine all the ingredients together in a serving dish and drizzle with the remaining maple syrup.
- If you are using baby Brussels sprouts, there is no need to halve them.
- You may substitute ½ cup dried cranberries in place of the fresh cranberries, if desired. Just stir them in at the end (no need to heat).
- You may substitute walnuts or roasted pepitas for the pecans, if desired.