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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts caramelize in a hot oven for tender, browned edges. Tossed with toasted pecans, dried cranberries, and a maple-balsamic drizzle for sweet-tangy balance.
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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: 286
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. Use the sheet pan to help create a fast start for roasting.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan. Spread them into an even layer so edges caramelize.
  3. Roast for 25-30 minutes, tossing halfway, until the vegetables are tender and caramelized. Look for browned, slightly crisp edges on the squash and Brussels sprouts.
Make the maple balsamic finish
  1. Whisk maple syrup and balsamic vinegar in a small bowl until smooth. The mixture should look glossy and pourable.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and toasted pecans, then serve warm. Make sure the glaze lightly coats the vegetables and the nuts are distributed throughout.

Notes

For best caramelization, keep the vegetables in a single layer and avoid crowding the sheet pan. Store leftovers in the refrigerator up to 4 days; reheat on a sheet pan in a 425F oven for 5-8 minutes to re-crisp. Freezing is not recommended because Brussels sprouts can soften after thawing. For a dairy-free option, this recipe already is dairy-free—swap pecans for toasted pepitas for a nut-free variation if needed.