Roasted Brussels Sprouts and Butternut Squash Recipe

If you’re looking for a side dish that screams cozy fall flavors and gets rave reviews every time, you’ve got to try this Roasted Brussels Sprouts and Butternut Squash Recipe. I absolutely love how the natural sweetness from the butternut squash and cranberries pairs perfectly with the slightly crispy, savory Brussels sprouts—and those toasted pecans? Game changer! Whether it’s for Thanksgiving or just a weeknight dinner, this combo feels both festive and comforting. Keep reading, and I’ll walk you through every step so yours comes out just right.

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Ingredients You’ll Need

These ingredients work amazingly well together, blending savory, sweet, and nutty notes into one harmonious dish. When you’re picking out your butternut squash, aim for a firm one with smooth skin for easy peeling. Fresh Brussels sprouts make all the difference, so pick tight, green heads without yellow leaves.

• Brussels sprouts: Make sure to trim ends and remove any yellow or wilted outer leaves for the best taste.
• Olive oil: It’s the roasting hero—it helps everything crisp up beautifully without burning.
• Salt: Just a sprinkle to bring out natural flavors; feel free to adjust to your liking.
• Butternut squash: Peeled, seeded, and cut into 1-inch cubes so they roast evenly.
• Maple syrup: Adds a natural sweetness that complements the cinnamon and veggies perfectly.
• Ground cinnamon: Just enough to give warmth without overpowering.
• Pecan halves: Toasted to add crunch and a buttery depth of flavor.
• Dried cranberries: They bring a tart contrast that livens up the dish.

Variations

I love to switch things up depending on what I have on hand or the season. Feel free to get creative with this Roasted Brussels Sprouts and Butternut Squash Recipe—after all, cooking should be fun and personal!

• Adding heat: When I want a little kick, I sprinkle in some red pepper flakes before roasting the Brussels sprouts. It’s subtle but adds a nice edge.
• Alternative nuts: Sometimes I swap pecans for toasted walnuts or almonds, and it’s just as delicious.
• Different dried fruits: If cranberries aren’t your favorite, chopped dried apricots or cherries work beautifully too.
• Vegan tweaks: This recipe is naturally vegan, but if you want extra richness, a drizzle of toasted sesame oil can add a wonderful depth.

How to Make Roasted Brussels Sprouts and Butternut Squash Recipe

Step 1: Prep and Roast the Brussels Sprouts

Start by preheating your oven to 400°F (200°C). While it heats, trim the ends off the Brussels sprouts and peel away any yellow or damaged outer leaves. Then, slice each sprout in half. Toss halved sprouts in a bowl with 2 tablespoons of olive oil and a pinch of salt—make sure every piece is nicely coated. Spread them cut side down on a foil-lined baking sheet greased with a little olive oil to prevent sticking. Roast them for 20-25 minutes, flipping them over in the last 5-10 minutes so both sides get that gorgeous, slightly charred golden-brown color without burning. I learned the hard way that under-roasting leaves them mushy, and over-roasting can cause bitterness, so keep a close eye.

Step 2: Roast the Butternut Squash

While your sprouts are roasting, toss the cubed butternut squash with 1 tablespoon olive oil, maple syrup, and cinnamon in a bowl. Line another baking sheet with foil and spread the squash out in a single layer. Pop it in alongside the Brussels sprouts in the oven (if you have space, roast both at once on separate racks). Turn the squash halfway through roasting, and bake for 20-25 minutes until tender and caramelized. The maple syrup helps the natural sugars in the squash really shine through. Trust me, this step adds such a cozy flavor you’ll want to make it year-round.

Step 3: Toast the Pecans

While veggies roast, line a small baking sheet with parchment paper and toast pecan halves at 350°F for about 5 minutes. Pecan halves toast quickly and can burn fast, so start checking at 5 minutes and watch closely thereafter. They’re done when they get a few shades darker and you can smell that lovely nutty aroma. This step adds so much crunch and richness to the dish.

Step 4: Mix and Sweeten

In a big bowl, gently combine your roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries. If you want a bit more sweetness, drizzle an additional 2 tablespoons of maple syrup at first—toss it all together and taste. Add more maple syrup slowly if needed; this way, you control the sweetness perfectly without overpowering those roasted veggies. This little step always gets me compliments at the table!

How to Serve Roasted Brussels Sprouts and Butternut Squash Recipe

Garnishes

I usually sprinkle on a bit of fresh chopped parsley or rosemary right before serving for a pop of green and a fresh aroma that brightens the dish. A little flaky sea salt on top can also enhance all the flavors wonderfully.

Side Dishes

This pairs beautifully with roasted turkey or chicken, making it a fantastic option for holiday feasts. For a vegetarian meal, try serving it alongside quinoa or wild rice to keep things hearty and satisfying.

Creative Ways to Present

For special occasions, I like to serve this dish in a rustic wooden bowl or cast-iron skillet, letting everyone dig in family-style. Another fun idea I’ve done is layering it over a generous bed of mixed greens for a warm autumn salad that’s both inviting and colorful.

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in an airtight container in the fridge works best and keeps the texture fresh for up to 3 days. Just make sure the vegetables have cooled completely before sealing the container to avoid sogginess.

Freezing

While I haven’t frozen this dish often, I suggest it’s best enjoyed fresh. But if you do freeze it, roast the veggies but skip adding pecans and dried cranberries until after reheating to keep the texture crisp.

Reheating

To reheat, I pop leftovers into a preheated oven at 350°F for 10-15 minutes. This brings back that lovely roasted crispness much better than microwaving, which can make it soggy.

FAQs

Final Thoughts

This Roasted Brussels Sprouts and Butternut Squash Recipe has become such a staple in my kitchen because it’s simple, flavorful, and has that perfect fall vibe. I love sharing it with friends who think they don’t like Brussels sprouts—and they always come back for seconds. Give it a try, and I promise you’ll have a new favorite veggie side that’s as versatile as it is delicious. Can’t wait to hear how yours turns out!

Roasted Brussels Sprouts and Butternut Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 139 reviews

• Author: Harper
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

A delicious and colorful Thanksgiving side dish featuring roasted Brussels sprouts and cinnamon-spiced butternut squash, combined with toasted pecans and dried cranberries for a perfect balance of savory, sweet, and nutty flavors.

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Ingredients

Roasted Brussels Sprouts

• 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• ¼ teaspoon salt, or to taste

Roasted Butternut Squash

• 1 ½ 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

Other Ingredients

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup (optional)

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Instructions

1. Preheat and Prepare Brussels Sprouts: Preheat the oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends and remove yellow leaves from the Brussels sprouts, then slice each in half.
2. Toss Brussels Sprouts: In a medium bowl, combine the halved Brussels sprouts with 2 tablespoons olive oil and salt to taste. Toss to coat well.
3. Roast Brussels Sprouts: Spread Brussels sprouts cut side down on the prepared baking sheet. Roast for 20-25 minutes, turning them over during the last 5-10 minutes to ensure even browning. The cut sides should be nicely charred but not blackened.
4. Prepare Butternut Squash: In another medium bowl, combine the peeled and cubed butternut squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and ½ teaspoon ground cinnamon. Toss well to coat.
5. Roast Butternut Squash: Arrange the squash in a single layer on a lightly greased, foil-lined baking sheet. Bake at 400°F for 20-25 minutes, turning once halfway through cooking, until tender and slightly caramelized.
6. Toast Pecans: Preheat oven to 350°F. Line a baking sheet with parchment paper and spread the pecans evenly. Toast pecans for about 5 minutes, checking frequently to prevent burning. Remove once pecans turn darker and fragrant.
7. Combine Ingredients: In a large bowl, mix together the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
8. Adjust Sweetness (Optional): If desired, add 2 to 4 tablespoons of maple syrup for extra sweetness. Start with 2 tablespoons, toss to combine, then add more if preferred.

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Notes

• You can roast Brussels sprouts and butternut squash simultaneously on two separate baking sheets placed on the same oven rack to save time.
• Keep a close eye on pecans while toasting as they can burn quickly.
• The optional maple syrup added at the end enhances sweetness but is not necessary if you prefer a more savory result.
• This dish pairs beautifully with turkey or roast chicken for a festive Thanksgiving meal.

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Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 10g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg