Maple Roasted Brussels Sprouts and Butternut Squash
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Simple to make and full of incredible flavor, maple-roasted Brussels sprouts and butternut squash are the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze, and surrounded by crunchy pecans and cranberries.
Get your daily dose of veggies with these maple-roasted Brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!
Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze
Brussels sprouts. Do you love them or hate them? I used to think, Brussels sprouts… gross. But that all changed when my sister-in-law introduced our family to these maple roasted Brussels sprouts with bacon at Thanksgiving a few years ago. Turns out, when Brussels sprouts are cooked the right way, they are AMAZING! I also love them in my warm Brussels sprouts salad with bacon, especially when I want something a little lighter.
For this recipe, I drizzle the Brussels sprouts with real maple syrup for the best sweet and savory flavor. Then I roast them with butternut squash until the edges are crispy and slightly charred while the centers stay tender. Add crunchy pecans and tart cranberries, and you have the perfect holiday side dish!
Ingredient List
Combine these ingredients to make a flavorful and well-balanced maple-roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!
- Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
- Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
- Olive Oil: Coats the veggies for a crispy exterior during roasting.
- Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
- Salt and Pepper: Season to taste to balance your maple-roasted vegetables!
- Pecans: So the dish has some crunch and more nutty flavor.
- Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.
How to Make Maple Roasted Vegetables
A few simple steps and 30 minutes of your time are all it takes to make these mouthwatering maple-roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.
- Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
- Coat: In a large bowl, combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat, then season with salt and pepper.
- Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
- Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then, serve immediately.
Tips and Tricks
Make your maple roasted Brussels sprouts and butternut squash taste even more amazing with these quick tips!
- Perfect Roasting: Ensure even roasting by spreading the veggies in a single layer on the baking sheet. Don’t crowd the pan, and make sure there’s enough room between each vegetable.
- Customize Maple Flavor: Adjust maple syrup quantity based on your sweetness preference. Start with less, and then add more to taste!
- Add Seasonings: Experiment with herbs like rosemary or thyme for added flavor.
- Nut Variations: Swap pecans for almonds or walnuts to personalize the crunch.
Storing Leftovers
This maple roasted veggie dish stores well in the fridge, lasting for up to 3 days in an airtight container. To reheat, simply preheat your oven to 350 degrees Fahrenheit, spread the leftovers on a baking sheet, and warm for 10-15 minutes. This helps maintain the tasty crispiness.
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Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
In a large bowl, combine the 1 pound Brussels sprouts, 1 pound butternut squash, 3 tablespoons olive oil, and 1 of the 4 tablespoons real maple syrup,. Toss to coat, then season with salt and pepper,.
Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add 1 cup whole pecans, 1/2 cup dried cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.
Originally posted on October 27, 2016
Updated on November 20, 2023
Calories: 310kcalCarbohydrates: 35gProtein: 5gFat: 19gSaturated Fat: 2gSodium: 24mgPotassium: 658mgFiber: 7gSugar: 19gVitamin A: 8615IUVitamin C: 80mgCalcium: 94mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.