This Maple Roasted Butternut Squash and Brussels Sprouts recipe is perfectly seasoned and topped with cranberries and pecans. It is a colorful side dish that is perfect for holidays such as Thanksgiving and Christmas!
1 ½ poundsBrussels Sproutstrimmed and halved (6 cups)
1cupCranberriesfresh
½cupPecanschopped
¼cupMaple Syruppure
2tablespoonsOlive Oil
1teaspoonThyme
¾teaspoonSalt
½teaspoonBlack Pepper
Instructions
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.
Notes
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.