Introduction

This Roasted Brussels Sprouts and Cinnamon Butternut Squash dish is a vibrant, comforting side perfect for autumn and winter meals. The combination of roasted vegetables, toasted pecans, and sweet cranberries offers a delightful mix of textures and flavors that will brighten up any dinner table.

Ingredients

3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
3 tablespoons olive oil
1/4 teaspoon salt (to taste)
1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes; about 4 cups)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)

Instructions

Step 1: Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
Step 2: Trim the ends of Brussels sprouts and remove any yellow leaves, then slice them in half.
Step 3: In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil and salt to taste.
Step 4: Arrange Brussels sprouts cut side down on the prepared baking sheet. Roast for 20-25 minutes, turning them over during the last 5-10 minutes, until they are nicely browned but not blackened.
Step 5: Meanwhile, lightly grease another foil-lined baking sheet with 1 tablespoon olive oil. In a medium bowl, toss cubed butternut squash with 1 tablespoon olive oil, maple syrup, and ground cinnamon.
Step 6: Spread the squash in a single layer on the baking sheet and roast for 20-25 minutes, turning once halfway through, until tender.
Step 7: To toast pecans, preheat the oven to 350°F. Line a baking sheet with parchment paper and spread pecans in a single layer. Toast for about 5 minutes, checking frequently to prevent burning, until they darken slightly.
Step 8: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
Step 9: (Optional) For added sweetness, drizzle 2 to 4 tablespoons maple syrup over the salad, toss gently to combine, and adjust to taste.

Tips & Variations

Roast Brussels sprouts and butternut squash on separate baking sheets placed on the same oven rack to save time and ensure even cooking.
For a savory twist, sprinkle with a little smoked paprika or add crumbled goat cheese before serving.
Substitute pecans with walnuts or almonds if preferred or if you have allergies.
Use fresh cranberries lightly sautéed in maple syrup for a less chewy, more tart flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 5-7 minutes or enjoy cold. If reheating, add the cranberries after warming to maintain their texture.

How to Serve

A white round plate filled with a mixture of roasted Brussels sprouts, cubed butternut squash, pecans, and dried cranberries. The Brussels sprouts are halved, showing a light charred texture on their outer leaves, with bright green and brown shades. The butternut squash pieces are orange, soft looking, and slightly caramelized. The pecans are whole and toasted, with a deep brown, slightly glossy appearance. The dried cranberries add small pops of dark red color scattered evenly across the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the vegetables and toast the pecans a day ahead and store them separately in the fridge. Assemble the salad just before serving for the freshest experience.

What can I substitute for maple syrup?

Honey or agave nectar can be used as a substitute for maple syrup in this recipe, offering a similar sweetness and flavor profile.