Roasted Brussels Sprouts and Butternut Squash

Easy to make, sweet and savory roasted Brussels sprouts and butternut squash are a healthy and flavorful side to any festive fall meal.

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Course: Clean Eating Side Dishes

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 378kcal

Author: Violet Parcha

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

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.