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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries are caramelized in a hot oven, then finished with a glossy maple balsamic drizzle. Expect tender, browned edges plus sweet-tart cranberries and crunchy toasted pecans for a warm side dish.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F and place a large sheet pan inside while it heats.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on the hot sheet pan, spreading into an even layer with cut sides down.
  3. Roast 25-30 minutes, tossing halfway, until tender and caramelized, with browned edges on the squash and sprouts.
Finish with maple balsamic
  1. Whisk maple syrup and balsamic vinegar together until smooth.
  2. Toss roasted butternut squash and Brussels sprouts with the maple balsamic mixture, dried cranberries, and toasted pecans until evenly coated.
  3. Serve warm straight from the pan so the cranberries soften slightly and the pecans stay crisp.

Notes

For the most caramelization, spread the vegetables in a single layer and avoid crowding the sheet pan. Store leftovers in an airtight container in the refrigerator up to 4 days; rewarm on a sheet pan in a 400F oven for 8-12 minutes. Freezing is not recommended because Brussels sprouts and squash can turn watery. Dietary swap: use balsamic vinegar labeled gluten-free if serving guests avoiding gluten.