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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries—caramelized orange squash cubes and crisp-tender Brussels finish with a maple balsamic drizzle. Oven-roasted at 425F for sweet-savory flavor and a warm, festive side-dish texture.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 425F.
  2. Toss butternut squash, Brussels sprouts, olive oil, salt, and black pepper on a large sheet pan until evenly coated, spreading into a single layer.
  3. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and caramelized with browned edges.
Make the maple balsamic glaze and finish
  1. Whisk maple syrup and balsamic vinegar until smooth.
  2. Toss the roasted vegetables with the maple balsamic mixture, dried cranberries, and pecans, then serve warm.

Notes

For the best caramelization, keep the squash pieces and Brussels sprouts spread out in one layer and avoid overcrowding the sheet pan. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on a sheet pan in a 400F oven until warmed through. Freezing is not recommended because cranberries and Brussels sprouts lose texture. For a dairy-free option, this recipe is already naturally dairy-free; to reduce sugar, use 1 tbsp maple syrup plus 1 tbsp balsamic and roast as directed.