Roasted Brussels Sprouts Squash Pecans Cranberries

Roasting Brussels sprouts and butternut squash together creates a wonderful sweet and savory side dish, especially when you add crunchy pecans and chewy cranberries. I love making this Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries because it hits all the right notes: a little sweet from the maple syrup and squash, a little bitter and earthy from the sprouts, a nutty crunch from the pecans, and a tart chew from the cranberries. It’s a really satisfying combination that works well for holidays or just a regular weeknight dinner when you want something a bit more special. It’s also a great way to get everyone to eat their vegetables, even the picky eaters! The caramelization from roasting brings out the natural sugars in both the vegetables and the maple syrup, making everything taste that much better. Plus, the colors are so pretty together on the plate.

Why You’ll Love This Recipe

This dish is a winner because it’s balanced and textural. You get crispy, tender Brussels sprouts alongside soft, sweet butternut squash. The pecans add a fantastic crunch, and the dried cranberries provide little bursts of tartness that cut through the richness. It’s also surprisingly simple to make, even with the mix of ingredients. Roasting everything on one or two baking sheets makes cleanup easier, too. It’s the kind of side that can dress up a simple roast chicken or beef, or stand proudly next to a festive holiday meal. The warm cinnamon spice adds an autumnal aroma that makes the whole kitchen smell amazing.

Ingredients:

• 3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
• 3 tablespoons olive oil
• 1/4 teaspoon Salt (to taste)
• 1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash))
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 2 cups pecan halves
• 1 cup dried cranberries
• 2 tablespoons maple syrup (up to 4 tablespoons)

Instructions

Roasting the Brussels Sprouts

First, let’s get those Brussels sprouts ready for their crispy transformation. Start by prepping them: trim off the tough little woody ends. Sometimes, a few outer leaves might look a bit sad or yellowed; those are easy to peel off too. You want them clean and ready to roast. After trimming, if your Brussels sprouts are on the larger side, I like to cut them in half so they cook more evenly. Smaller ones can go in whole. Toss these prepared sprouts in a medium bowl with 3 tablespoons of olive oil and a good pinch of salt. You want them well-coated so they get that nice caramelization. Spread them out in a single layer on one half of a large baking sheet. Overcrowding is the enemy of crispy roasted vegetables, so give them some breathing room.

Preparing and Roasting the Butternut Squash

Now for the sweet and spiced butternut squash. Peeling butternut squash can be a bit of a workout, but it’s worth it. I find a sturdy vegetable peeler works best. Once peeled, slice it in half lengthwise, scoop out the seeds and stringy bits, and then cut it into roughly 1-inch cubes. Aim for uniform pieces so everything roasts at the same rate. In a separate bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 3 tablespoons of maple syrup, and the ½ teaspoon of ground cinnamon. The cinnamon will bloom in the heat and become wonderfully fragrant. Make sure each cube is lightly coated. Add these seasoned squash cubes to the other half of the baking sheet with the Brussels sprouts, again, in a single layer. Don’t let the sprouts and squash touch too much; they both need their own space to achieve perfect roasted texture.

The Roasting Process

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the baking sheet with the Brussels sprouts and butternut squash into the preheated oven. We’re going to roast them for about 25 to 35 minutes. The exact time will depend on your oven and how small you cut your vegetables. About halfway through, around the 15-minute mark, it’s a good idea to carefully remove the baking sheet and give everything a good stir or flip. This ensures that all sides of the vegetables get beautifully browned and tender. You’re looking for Brussels sprouts that are tender-crisp with some lovely charred edges, and butternut squash that is fork-tender and slightly caramelized.

Adding the Finishing Touches

Once the vegetables are roasted to your liking, carefully take the baking sheet out of the oven. Now it’s time for the sweet and nutty additions that really make this dish shine. Scatter the 2 cups of pecan halves evenly over the roasted vegetables. Drizzle the remaining 2 tablespoons of maple syrup (or up to 4 tablespoons if you prefer a sweeter dish) over the pecans and vegetables. You can even add a little extra sprinkle of cinnamon here if you like things extra cozy. The residual heat from the roasted vegetables will lightly toast the pecans and help the maple syrup get a little sticky and delicious.

The Final Crisp and Mix

Return the baking sheet to the oven for another 5 to 7 minutes. This brief return trip to the oven is just enough time to toast the pecans to a lovely golden brown and for the maple syrup to become slightly syrupy and coat the nuts and vegetables. Keep a close eye on them during this stage, as pecans can go from perfectly toasted to burnt very quickly. Once the pecans are fragrant and lightly golden, remove the baking sheet from the oven. Gently stir in the 1 cup of dried cranberries. The cranberries will soften slightly from the heat and add a welcome chewy texture and a burst of tartness that balances the sweetness of the maple syrup and the richness of the nuts. Give everything a final toss on the baking sheet to distribute the cranberries and ensure all the flavors are melded together.

Serving and Enjoying

This dish is fantastic served warm. It makes a wonderful side dish for holiday meals, weeknight dinners, or even as part of a hearty salad. The combination of sweet, savory, nutty, and tart flavors is wonderfully complex yet comforting. If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to bring back some of that delicious roasted texture. You can also serve this dish at room temperature, which makes it a great option for potlucks or picnics.

Conclusion:

This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is more than just a side dish; it’s a complete experience on a plate. The combination of sweet, savory, crunchy, and chewy elements makes it a standout at any meal. Whether you’re serving it for Thanksgiving, Christmas, or just a casual Sunday dinner, it’s sure to impress. The roasting process brings out the best in the vegetables, creating lovely caramelized edges and tender interiors, while the maple syrup and cinnamon add a warm, comforting flavor. Don’t be afraid to adjust the maple syrup or add a pinch of nutmeg if you like. It’s a flexible recipe that tastes fantastic.

Serving Suggestions

This dish is wonderfully versatile. It pairs beautifully with roasted chicken, turkey, beef ham, or beef loin. For a vegetarian meal, it’s hearty enough to be a main component alongside some grains or a hearty salad. It also works well as part of a larger Thanksgiving or holiday spread. The flavors complement rich, savory main courses nicely.

Variations to Try

Feel free to swap out the nuts; walnuts are a great alternative to pecans. If you don’t have dried cranberries, you could use dried cherries or even raisins, though cranberries offer a nice tartness. A sprinkle of fresh thyme or rosemary tossed with the vegetables before roasting can add an extra layer of herbal flavor.

Frequently Asked Questions

Can I make this ahead of time?

You can prep the vegetables a day in advance and store them separately in the refrigerator. You can also roast the vegetables and then gently reheat them in the oven before adding the pecans and cranberries. For the best texture, it’s ideal to add the nuts and dried fruit just before serving, but the roasted vegetables themselves reheat well.

What if I don’t have maple syrup?

You can substitute honey or brown sugar for the maple syrup. If using honey, you might want to reduce the quantity slightly as it can be sweeter. Brown sugar will give a similar caramel note.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

A festive and flavorful side dish combining the savory notes of roasted Brussels sprouts with the sweet warmth of cinnamon butternut squash, finished with crunchy pecans and tart cranberries.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
6-8 servings

Ingredients

• 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• 1/4 teaspoon salt, to taste
• 1 1/2 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 2 cups pecan halves
• 1 cup dried cranberries
• 2 tablespoons maple syrup (up to 4 tablespoons)

Instructions

1. Step 1
   Preheat oven to 400°F (200°C).
2. Step 2
   In a large bowl, toss Brussels sprouts with 3 tablespoons of olive oil and salt. Spread in a single layer on a baking sheet.
3. Step 3
   In the same bowl (no need to wash), toss butternut squash cubes with 2 tablespoons of olive oil, 3 tablespoons of maple syrup, and cinnamon. Spread in a single layer on a separate baking sheet.
4. Step 4
   Roast Brussels sprouts for 20-25 minutes, or until tender and slightly crispy. Roast butternut squash for 25-30 minutes, or until tender and caramelized, flipping halfway through.
5. Step 5
   While the vegetables are roasting, toast pecan halves in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
6. Step 6
   In a small bowl, toss dried cranberries with 2 tablespoons of maple syrup (or up to 4 tablespoons, to taste).
7. Step 7
   Once vegetables are roasted, combine Brussels sprouts and butternut squash in a large serving bowl. Add the maple-glazed cranberries and toasted pecans. Toss gently to combine.
8. Step 8
   Serve immediately as a delicious side dish.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.