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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries features caramelized, tender vegetables from high-heat roasting on a sheet pan. Finished with a quick maple-balsamic drizzle plus crunchy toasted pecans and chewy dried cranberries.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F and position a rack in the middle. This high heat helps the squash caramelize and the Brussels sprouts brown.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan. Make sure everything is evenly coated for consistent browning.
  3. Roast 25-30 minutes, tossing halfway, until tender and caramelized. Look for golden edges on both the squash cubes and halved Brussels sprouts.
Finish with maple balsamic and toppings
  1. Whisk maple syrup and balsamic vinegar until smooth. The mixture should look glossy and well combined.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and pecans—serve warm. The pecans should stay crisp and the cranberries should lightly warm through.

Notes

For best caramelization, spread the vegetables in a single layer with some space between pieces so steam doesn’t form on the sheet pan. Store leftovers in the fridge up to 4 days in a covered container; reheat on a sheet pan at 425F for 8-10 minutes. Freezing isn’t recommended for the best texture of Brussels sprouts. For a lower-sugar option, use sugar-free maple syrup in the maple-balsamic mixture.