Go Back

Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries are caramelized in the oven, then finished with a maple balsamic drizzle. Expect crisp-tender Brussels sprouts, tender orange squash cubes, and a sweet-tangy coating with crunchy toasted pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 4 cup butternut squash peeled and cubed
Brussels sprouts
  • 1 lb Brussels sprouts trimmed and halved
olive oil
  • 3 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
maple syrup
  • 2 tbsp maple syrup
balsamic vinegar
  • 1 tbsp balsamic vinegar
dried cranberries
  • 0.5 cup dried cranberries
pecans
  • 0.5 cup pecans toasted

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 425F. Let the oven fully come to temperature for best caramelization.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan. Spread them into an even layer so the cut sides can brown.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for deep golden edges on the Brussels sprouts and browned corners on the squash.
Finish and serve
  1. Whisk maple syrup and balsamic vinegar in a bowl until combined. The mixture should look glossy and evenly dark.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and toasted pecans, then serve warm. The pecans should stay crunchy and the cranberries should look lightly coated.

Notes

Pro tip: keep the vegetables in a single layer and toss halfway so both squash cubes and Brussels halves caramelize instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 400F for 8-10 minutes. Freezing isn’t recommended because Brussels sprouts can lose texture. For a nut-free option, swap pecans for toasted sunflower seeds to keep the crunch.