Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe
A delightful autumn-inspired side dish featuring roasted Brussels sprouts and cinnamon-spiced butternut squash, accented with toasted pecans and dried cranberries for a perfect balance of savory, sweet, and nutty flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Brussels Sprouts
- 3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
- 3 tablespoons olive oil (divided)
- 1/4 teaspoon salt (to taste)
Butternut Squash
- 1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes, about 4 cups uncooked)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Additional Ingredients
- 2 cups pecan halves
- 1 cup dried cranberries
- 2–4 tablespoons maple syrup (optional, for extra sweetness)
Instructions
- Prepare Brussels Sprouts: Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim ends from Brussels sprouts and remove yellow leaves, then slice each in half.
- Toss Brussels Sprouts: In a medium bowl, combine halved Brussels sprouts with 2 tablespoons olive oil and salt to taste. Toss until evenly coated.
- Roast Brussels Sprouts: Spread Brussels sprouts cut side down on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning them over during the last 5-10 minutes to ensure even browning. They should be nicely charred but not blackened.
- Prepare Butternut Squash: Preheat oven to 400°F. 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, 3 tablespoons maple syrup, and ground cinnamon.
- Roast Butternut Squash: Spread the squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, turning once halfway through, until softened and caramelized.
- Toast Pecans: Preheat oven to 350°F. Line a baking sheet with parchment paper. Toast pecan halves for about 5 minutes or until darker in color, checking frequently to avoid burning.
- Assemble the Dish: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss to combine.
- Optional Sweetness: If desired, drizzle 2 to 4 tablespoons of maple syrup over the salad, starting with 2 tablespoons and then more to taste. Toss again to distribute evenly before serving.
Notes
- You can roast the Brussels sprouts and butternut squash simultaneously on two separate baking sheets placed on the same rack in the oven.
- Be vigilant when toasting pecans as they can burn quickly; check them frequently after 5 minutes.
- Adjust the added maple syrup to control sweetness according to your preference.
Keywords: roasted brussels sprouts, butternut squash, cinnamon, pecans, cranberries, maple syrup, roasted vegetables, vegetarian side dish, autumn recipe
