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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries, finished with a quick maple-balsamic drizzle. You get caramelized orange cubes and crisp-tender Brussels sprouts tossed warm with sweet dried cranberries and toasted pecans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 4 cup butternut squash peeled and cubed
Brussels sprouts
  • 1 lb Brussels sprouts trimmed and halved
olive oil
  • 3 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
maple syrup
  • 2 tbsp maple syrup
balsamic vinegar
  • 1 tbsp balsamic vinegar
dried cranberries
  • 0.5 cup dried cranberries
pecans
  • 0.5 cup pecans toasted

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F. Arrange a large sheet pan for roasting.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on the sheet pan. Coat evenly so the cut sides can caramelize.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Watch for browned edges on the squash and crisp-tender Brussels sprouts.
Finish and serve
  1. Whisk maple syrup and balsamic vinegar until smooth. The mixture should look glossy and pourable.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and toasted pecans, and serve warm. Stir just until everything is evenly coated.

Notes

For the best caramelization, spread the squash and Brussels sprouts in a single layer with cut sides down and avoid crowding the pan. Refrigerate leftovers in an airtight container for up to 4 days; rewarm on a sheet pan at 400F for 8-12 minutes. Freezing is not recommended because the Brussels sprouts can soften when thawed. For a vegan option, keep the recipe as-is; for a gluten-free option, verify any added garnishes are gluten-free.