Maple Roasted Brussels Sprouts and Butternut Squash
The best veggie side dish
Maple Roasted Brussels Sprouts and Butternut Squash is the perfect dish to enjoy with your Thanksgiving dinner this year. These vegetables are the perfect balance between sweet and savory, and trust me you will want seconds.
The brussels sprouts and butternut squash are first roasted in the oven until tender. They are then drizzled with maple syrup and roasted a second time until golden brown and crispy. To add flavor and texture, these veggies are topped with roasted pecans and dried cranberries.
This is the perfect vegan dish to serve at your thanksgiving spread this year. If you try this recipe and love it, don’t forget to snap a photo and tag me over on instagram or tiktok!
Ingredients in Maple Roasted Brussels Sprouts and Butternut Squash
There are only a few ingredients needed to make this Thanksgiving vegetable medley like brussels sprouts, butternut squash, dried cranberries and roasted pecans. Grab the ingredients below and let’s get cooking.
- brussels sprouts
- butternut squash
- maple syrup
- roasted pecans
- dried cranberries
- cinnamon
- salt and pepper
- extra virgin olive oil
How to make thanksgiving vegetable medley
As always, refer the the recipe card below for detailed instructions on making any recipe, but let’s go over it briefly here.
To start, roast the brussels sprouts and butternut squash in the oven with some EVOO for about 25 minutes. When done, remove the veggies from the oven and toss them with maple syrup and sprinkle them with cinnamon.
Return the vegetables to the oven to roast for an additional 20-25 minutes or until tender, crispy and golden brown. When they are done, add the veggies to a mixing bowl and top with the roasted pecans and dried cranberries.
Serve warm with your Thanksgiving dinner, or enjoy anytime you want a fall inspired side dish.
a few other thanksgiving dishes to try
Maple Roasted Brussels Sprouts and Butternut Squash
Ingredients
- 2 Tbsp EVOO
- 1 pound brussels sprouts (cut in half)
- 1 butternut squash (cut into cubes. About 4 cups)
- 1/3 cup dried cranberries
- 1/2 cup roasted pecans
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper or a silicon baking mat.
- In a large mixing bowl, add in halved brussels sprouts and cubed butternut squash. Drizzle with EVOO and season with salt and pepper. Mix until well coated. Add veggies to baking sheet and roast for 25 minutes.
- Remove the baking sheet from the oven and drizzle the veggies with maple syrup and sprinkle with cinnamon. Mix well and place back in the oven to roast for an additional 20 minutes or until crispy and golden brown.
- When done, add mixture to a serving dish and mix in the roasted pecans and dried cranberries. Serve warm!
Notes
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