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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: In a large bowl, mix together the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
- 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.
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.
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
