Sweet and savory roasted Brussels sprouts and butternut squash are a simple and flavorful way to take advantage of fall produce! Top with pecans and dried cranberries for a healthy, festive side to any hearty meal.
Quick Look at the Recipe
- 🍽️ Flavor: Comforting blend of earthy and sweet flavors with a pop of tart cranberries.
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 25 minutes
- 🕒 Ready In: 40 minutes
- 👥 Servings: 8 people
- 🥣 Main Ingredients: Brussels sprouts, butternut squash, maple syrup, dried cranberries, pecans
- 📖 Dietary Info: Gluten-free, dairy-free, vegan
- 👩🍳 Tip: A touch of maple syrup adds rich flavor and just the right amount of subtle sweetness.
Fall Brings Out the Best Food
One of my favorite ways to make my family’s clean diet more delicious and affordable is cooking with the seasons. Whether it’s cheesy asparagus in the spring or Tuscan chicken loaded with fresh summer veggies and herbs, I love taking advantage of whatever is freshest.
And while I love the flavors each season brings, fall food is definitely my favorite. I can never get enough of all the cozy root vegetables, apples (hello, apple crisp!), pears, pumpkins, the list goes on. This side dish is one of my go-tos, because it brings together four of the best fall ingredients – Brussels sprouts, squash, cranberries, and nuts. If any food says “fall,” this is it!
What Makes this Recipe Special?
- Easy vegetable side that makes any meal feel special!
- Rich, sweet and earthy flavors everyone will rave over.
- Simple, healthy ingredients you probably already have in your pantry.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 400 degrees.
Place the Brussels sprout halves on one large sheet pan (or a couple smaller ones) and drizzle some of the oil and salt over them. Toss to combine, and then spread them evenly across the pan in a single layer, cut side down.
Step 2: Next, place the butternut squash cubes on another pan and drizzle with maple syrup, cinnamon, and the rest of the oil and salt. Toss until the cubes are evenly coated and then spread them across the pan in a single layer.
Step 3: Place both pans in the oven and roast for 20 – 25 minutes, flipping halfway through. When they’re done, the squash will be soft and the sprouts will be tender with a crispy outside.
Step 4: Finally, remove the pans from the oven and place the vegetables in a large bowl. Stir in the pecans and cranberries and serve immediately.
Chef’s tip: For best results, place both sheet pans on the same rack near the center of your oven. If there isn’t room, you can place them on different racks and switch them when you flip the vegetables.
If you’re looking for more fall sides, check out my healthy sweet potato casserole and spiced apple cranberry chutney!
Prep In Advance
To save time, you can trim and halve the Brussels sprouts and peel and chop the butternut squash up to two days in advance. Store separately in airtight containers in the fridge until you’re ready to roast.
Violet’s Tips for Serving
This makes a fantastic healthy side for Thanksgiving or Christmas dinner! It pairs perfectly with classic holiday meals and is an easy way to add more vegetables to the table.
FAQs
You can store leftover roasted Brussels sprouts and butternut squash in an airtight container in the fridge for up to 5 days. For best results, reheat in the oven at 400 degrees.
Cold-pressed extra virgin olive oil is the best oil for roasting vegetables, but avocado oil is another healthy option.
No, roasted vegetables turn mushy when frozen.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Roasted Brussels Sprouts and Butternut Squash
Equipment
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 1 medium butternut squash peeled and cut into 1-inch cubes
- 1 1/4 cup pecan halves
- 1 cup dried cranberries
- 1/2 cup olive oil divided
- 2 tablespoons maple syrup
- 2 1/2 teaspoons salt divided
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees.
- Place the Brussels sprout halves on one sheet pan and drizzle with 6 tablespoons oil and 2 teaspoons salt. Toss to combine, and spread evenly across the pan in a single layer.2 pounds Brussels sprouts, 1/2 cup olive oil, 2 1/2 teaspoons salt
- Place the butternut squash cubes on the other pan and drizzle with maple syrup, cinnamon, and the rest of the oil and salt. Toss to combine and spread across the pan in a single layer.1 medium butternut squash, 1/2 cup olive oil, 2 tablespoons maple syrup, 1 teaspoon cinnamon, 2 1/2 teaspoons salt
- Place both pans in the oven and roast for 20 – 25 minutes, flipping halfway through. When they're done, the squash will be soft and the sprouts will be tender with a crispy outside.
- Remove from the oven and place the vegetables in a bowl. Stir in the pecans and cranberries and serve immediately.1 1/4 cup pecan halves, 1 cup dried cranberries
Notes
- For best results, roast the Brussel sprouts and squash on the same rack near the center of your oven. If there isn’t room, you can place them on different racks and switch them when you flip the vegetables.
- Store leftovers in the fridge for up to 5 days. For the best texture, reheat in the oven at 400 degrees.
Nutrition
If you tried this recipe for roasted fall vegetables, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is one of my favorite fall dishes! It’s so delicious and makes vegetables feel more special.