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Maple Roasted Brussels Sprouts and Butternut Squash – Brussels sprouts and butternut squash roasted in a delicious maple glaze with crunchy pecans and dried cranberries. A simple side dish perfect for the holidays.
Maple Roasted Brussels Sprouts and Butternut Squash
I’ve always been a huge fan of vegetables. When I was little my favorite food was salad. On my birthday my mom would make my favorite dinner and all I ever asked for was salad. I’m pretty sure I could eat salad every night for dinner and be a very happy girl. There’s just something about a huge bowl of veggies drizzled with blue cheese dressing.
Along with salad, I love a pan of roasted veggies. In fact, there are many nights that I’m happy to just eat a full plate of roasted vegetables. Forget the meat, I’m happy with a bowl of Maple Roasted Brussels Sprouts and Butternut Squash.
Ingredients needed to make this delicious Side Dish
- Brussels sprouts
- Butternut squash
- Olive oil
- Maple syrup
- Salt and pepper
- Pecans
- Dried cranberries
How to Make Roasted Brussels Sprouts and Butternut Squash
- Preheat oven to 425 degrees and spray baking sheet with cooking spray.
- In large bowl, add Brussels sprouts and butternut squash. Drizzle olive oil and half of the maple syrup over vegetables and mix until evenly coated.
- Spread vegetables evenly on baking sheet. Season with salt and pepper and roast in the oven for 25-30 minutes. Remove from oven when edges are brown and soft in center.
- Add vegetables back to large bowl. Add remaining maple syrup, pecans, and cranberries and toss together.
- Serve immediately.
Are you a fan of brussels sprouts? I’ve always loved them but I just got my hubby to start eating them. Sometimes we roast them with garlic but I prefer them cooked in this delicious maple glaze. The addition of crunchy pecans and dried cranberries makes this a delicious side dish perfect for your next family gathering.
If you’re looking for something new to make this holiday season then you have to make this side dish. I know you’re going to love this recipe as much as I do.
PrintMaple Roasted Brussels Sprouts and Butternut Squash
Ingredients
- 1 pound brussels sprouts, sliced in half
- 2 cups butternut squash, diced
- 3 tablespoons olive oil
- 1/3 cup maple syrup, divided
- salt and pepper
- 3/4 cup whole pecans
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 425 degrees. Spray baking sheet with cooking spray.
- In large bowl, add brussels sprouts and butternut squash. Drizzle olive oil and half of the maple syrup over vegetables and mix until evenly coated.
- Spread vegetables evenly on baking sheet. Season with salt and pepper and roast in the oven for 25-30 minutes. Remove from oven when edges are brown and soft in center.
- Add vegetables back to large bowl. Add remaining maple syrup, pecans, and cranberries and toss together.
- Serve immediately.
