Golden Roasted Brussels Sprouts & Sweet Butternut Squash Recipe

Crisp autumn winds whisper the promise of comfort food, and these roasted Brussels sprouts with cinnamon butternut squash will dance on your palate.

The vibrant colors and rich aromas blend seamlessly in this seasonal side dish that promises warmth and depth.

Tender Brussels sprouts caramelize beautifully alongside sweet butternut squash kissed with warm cinnamon spice.

Scattered pecans add a delightful crunch while tart cranberries provide bursts of bright flavor.

Each forkful offers a symphony of textures and tastes that celebrate fall’s bounty.

Earthy, sweet, and slightly tangy, this dish transforms simple vegetables into a memorable culinary experience.

You’ll want to savor every delectable bite of this wholesome and elegant roasted vegetable medley.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 300 kcal

Servings: 7

Ingredients in Roasted Brussels Sprouts & Cinnamon Butternut Squash

• Brussels Sprouts: Vibrant green vegetables that transform into crispy, caramelized delights with a nutty flavor when roasted; choose firm, bright green sprouts without yellow leaves.
• Butternut Squash: Sweet, creamy autumn vegetable that brings warmth and richness; select squash with deep orange color and firm texture without soft spots.
• Olive Oil: Essential for creating golden, crispy edges and helping seasonings stick; use extra virgin for best flavor and quality.

• Maple Syrup: Natural sweetener that adds depth and gorgeous caramelization; opt for pure, grade A maple syrup for authentic taste.
• Cinnamon: Warm spice that enhances the natural sweetness of squash; use freshly ground for more intense aroma.
• Salt: Flavor enhancer that balances the sweetness and brings out natural vegetable flavors; sea salt recommended for better texture.

• Pecans: Crunchy nuts that provide rich, buttery contrast; choose whole, unbroken pecans with deep golden color.
• Dried Cranberries: Tart jewels that add bright, tangy bursts of flavor; select plump, glossy cranberries without excessive sugar coating.

Tools for Roasting Brussels & Butternut Squash

• Baking Sheets: Foil-lined sheets for roasting vegetables and pecans.
• Parchment Paper: Prevents pecans from sticking during toasting.
• Medium Bowls: For tossing and mixing Brussels sprouts, squash, and seasonings.
• Large Bowl: To combine all roasted ingredients for final dish.
• Sharp Knife: For trimming Brussels sprouts and cutting squash.
• Cutting Board: Surface for preparing vegetables.
• Measuring Tablespoon: To measure olive oil, maple syrup, and seasonings.
• Oven Mitts: Protecting hands while handling hot baking sheets.

Instructions for Brussels, Squash, Pecans & Cranberries

• Vegetable Preparation

Carefully clean and trim Brussels sprouts, removing any discolored outer leaves. Slice each sprout precisely in half to ensure even roasting and maximum flavor absorption.

• Seasoning Technique

Gently coat vegetables with olive oil, ensuring each piece receives a light, even layer. Sprinkle with sea salt for enhanced taste profile and beautiful caramelization during roasting.

• Roasting Process

Place vegetables on a spacious baking sheet, arranging them cut-side down to achieve maximum crispiness. Slide into a hot oven and allow natural sugars to develop a gorgeous golden-brown exterior.

• Squash Transformation

Cube butternut squash into uniform pieces, then massage with olive oil and warm cinnamon. Spread across baking sheet to create a stunning, rustic side dish with deep, complex flavors.

• Nutty Accent

Carefully toast pecans until they release a rich, toasty aroma. Their golden-brown color signals perfect doneness and promises a delightful crunch to the final dish.

• Final Composition

Combine roasted vegetables in a beautiful serving bowl. Scatter toasted pecans and vibrant cranberries across the top, creating a visually stunning and flavor-packed seasonal medley.

Flavor Tips for This Roasted Veggie Mix

• Chop Brussels sprouts and squash into uniform sizes to ensure even cooking and perfect caramelization.
• Experiment with additional spices like smoked paprika, garlic powder, or fresh thyme to enhance the vegetable's natural sweetness and depth.
• Swap pecans with almonds or walnuts for a different crunch, or add pumpkin seeds for extra protein and nutty flavor.
• Transform the dish into a warm salad by adding crumbled goat cheese, serving over quinoa, or using as a vibrant side dish for roasted meats.
• Roast vegetables in advance and store in the refrigerator for up to 4 days, quickly reheating for fast weeknight meals or meal-prep lunches.

How to Serve This Autumn Veggie Side

• Festive Holiday Centerpiece: Create a stunning seasonal display by arranging the roasted vegetables and nuts on a large wooden platter, garnishing with fresh rosemary sprigs for a beautiful rustic presentation.
• Protein Pairing Perfection: Serve alongside roasted chicken, grilled salmon, or sliced turkey breast to transform this side dish into a complete and nutritious meal with complementary protein options.
• Salad Transformation: Cool the roasted vegetables and mix them into a bed of mixed greens, adding crumbled goat cheese and a light balsamic vinaigrette for a hearty winter salad that's packed with flavor and nutrients.
• Grain Bowl Inspiration: Layer the roasted Brussels sprouts and butternut squash over quinoa or wild rice, then top with the toasted pecans and cranberries for a satisfying vegetarian grain bowl that's both filling and delicious.

Storage Tips for Roasted Brussels & Squash Dish

• Smart Batch Cooking: Prepare a large quantity of this colorful dish during weekend meal prep. Portion into individual containers for quick grab-and-go lunches or hearty side dishes throughout the week.
• Refrigerator Storage Strategy: Keep roasted vegetables in an airtight container for up to 4-5 days. The pecans and cranberries will maintain their crunch when stored separately and mixed just before serving to prevent sogginess.
• Freezing Friendly Approach: Freeze roasted Brussels sprouts and butternut squash without nuts or cranberries for maximum freshness. Thaw in the refrigerator overnight and reheat in a skillet or oven to restore crispy edges.
• Quick Flavor Refresh: When reheating, sprinkle additional toasted pecans and a light drizzle of maple syrup to revive the original roasted flavors and restore the dish's vibrant texture.

Caramelized Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe

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4.6 from 28 reviews

• Total Time: 45 minutes
• Yield: 7 1x

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Description

Roasted brussels sprouts and cinnamon butternut squash combines autumn’s richest flavors in one elegant side dish. Pecans and cranberries create delightful contrast, promising a memorable companion for holiday meals you will savor.

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Ingredients

Scale 1x2x3x

• 1.5 lb (680 g) butternut squash, peeled, seeded, and cubed into 1-inch cubes (approximately 4 cups)
• 3 cups brussels sprouts, ends trimmed, yellow leaves removed
• 2 cups pecan halves
• 1 cup dried cranberries
• 5 tbsps olive oil
• 3–4 tbsps maple syrup
• ½ tsp ground cinnamon
• ¼ tsp salt, to taste

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Instructions

1. Preparation: Position oven racks and preheat to 400°F (200°C), ensuring even heat distribution for roasting vegetables and toasting pecans.
2. Brussels Sprouts Transformation: Meticulously clean and halve Brussels sprouts, eliminating discolored leaves and tough stem ends, then generously coat with olive oil and salt for optimal caramelization.
3. Butternut Squash Glazing: Cube butternut squash uniformly, enveloping pieces with olive oil, maple syrup, and ground cinnamon to create a luscious, aromatic coating.
4. Roasting Choreography: Arrange Brussels sprouts cut-side down and squash cubes on separate foil-lined baking sheets, providing ample spacing to facilitate even browning and prevent steaming.
5. Pecan Toasting: Simultaneously spread pecans on a parchment-lined sheet, roasting at 350°F (175°C) until fragrant and golden, monitoring closely to prevent burning.
6. Culinary Fusion: After removing vegetables and pecans from the oven, gently combine roasted Brussels sprouts, cinnamon-kissed squash, toasted pecans, and vibrant cranberries in a large serving bowl.
7. Final Flourish: Optionally drizzle additional maple syrup, delicately tossing to harmonize flavors and enhance the dish’s natural sweetness before serving immediately.

Notes

• Prep Like a Pro: Uniform cutting ensures even roasting and prevents burnt or undercooked spots, so take time to slice Brussels sprouts and dice squash with precision.
• Caramelization Magic: Positioning Brussels sprouts cut-side down creates a golden-brown surface that develops deep, nutty flavors during roasting.
• Pecan Perfection: Watch nuts closely while toasting – they can quickly burn, transforming from perfectly golden to bitter and charred in seconds.
• Flavor Layering: Adding maple syrup creates a delightful sweet-savory balance that elevates the roasted vegetables, complementing their natural earthy tones.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 300
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 0 mg