Perfectly simple and delicious, roasted butternut squash and Brussel sprouts are an effortless side packed with flavor. Tossed in maple syrup, cranberries and pecans, it's a great side for Thanksgiving and the holidays.
Preheat the oven to 425 degrees. Line 2 baking sheets with aluminum foil or parchment paper. In a large bowl, add butternut squash, toss with olive oil and 1 Tablespoon maple syrup, salt and pepper. Spread it out on one of the baking sheets. Add Brussel sprouts to the other baking sheet and toss with olive oil, salt and pepper.
Roast butternut squash in the oven for 25 - 30 minutes or until the edges are brown and the center is tender. Add Brussel sprouts to the oven 10 minutes later, roasting them for about 15 - 20 minutes total, until crispy & tender. When butternut squash and brussel sprouts have roasted for about 30 and 20 minutes, respectively, and are done, remove them from the oven.
Serve roasted vegetables in a large bowl or platter. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
Make sure that both the squash and sprouts are coated in the oil. This will help them get crispy all over.
Spread the vegetables in one single layer on the baking sheets. If they are too crowded, they will steam rather than roast.
Roast the vegetables in a fully pre-heated oven so that they cook through evenly.
Roasted Butternut Squash and Brussel Sprouts
Amount Per Serving
Calories 274Calories from Fat 144
% Daily Value*
Saturated Fat 2g10%
Vitamin A 8606IU172%
Vitamin C 80mg97%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
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