The Coziest Brussels Sprouts & Butternut Squash Recipe: Sweet-Savory Bliss

Roasted Brussels sprouts craft ordinary vegetable sides into culinary masterpieces bursting with seasonal charm.

These compact green gems carry a robust flavor profile that captivates discerning palates.

Winter’s bounty shines through this hearty vegetable’s remarkable versatility and nutritional density.

Combining crisp Brussels sprouts with sweet butternut squash creates a harmonious blend of textures and tastes.

Warm spices like cinnamon elevate the dish, infusing each bite with comforting complexity.

Toasted pecans and tart cranberries add delightful crunch and vibrant color to the ensemble.

Seasonal ingredients dance together, promising a side dish that steals the spotlight.

Flavor-Packed Pairings for Roasted Brussels and Squash

• Pair with Crisp White Wine: Complement the roasted vegetables' earthy sweetness with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the richness and enhancing the dish's delicate flavors.
• Match with Hearty Protein: Serve alongside roasted chicken or grilled salmon to create a balanced meal that highlights the caramelized Brussels sprouts and cinnamon-spiced butternut squash.
• Create a Festive Salad Base: Transform the roasted vegetables into a vibrant salad by adding crumbled goat cheese, mixing with mixed greens, and drizzling with a light honey-dijon vinaigrette for extra complexity.
• Complete with Warm Grain Companion: Fold the roasted vegetables into quinoa or wild rice, creating a substantial side dish that absorbs the maple and cinnamon notes while providing additional texture and nutrition.

Ingredient Swaps for Roasted Brussels and Butternut Dish

• Autumn Harvest Medley: Replace cranberries with pomegranate seeds for a jewel-toned seasonal variation that adds vibrant color and tangy sweetness to the roasted vegetables.
• Mediterranean Herb Fusion: Incorporate fresh rosemary and thyme during roasting, then sprinkle crumbled feta cheese over the final dish for a Mediterranean-inspired flavor profile with creamy and aromatic notes.
• Spicy Maple Crunch: Add a pinch of cayenne pepper to the butternut squash before roasting and swap pecans for spiced candied walnuts to create a sweet-and-spicy version with an extra layer of warmth and crunch.
• Maple Bacon Rendition: Crisp chopped bacon pieces and sprinkle them over the roasted vegetables, complementing the maple syrup and adding a savory, smoky element that enhances the dish's overall richness.

Roasted Brussels Sprouts with Cinnamon Butternut Squash: Here’s the Appeal

• Unleash Seasonal Flavor Explosion: This recipe combines the caramelized earthiness of roasted Brussels sprouts with sweet cinnamon-kissed butternut squash, creating a vibrant autumn-inspired dish that bursts with complex flavor profiles.
• Effortless Gourmet Technique: Roasting transforms simple ingredients into a restaurant-quality side dish with minimal effort, allowing home cooks to achieve beautiful caramelization and deep, rich flavors through simple oven-baking methods.
• Nutrient-Packed Texture Party: Crispy roasted Brussels sprouts, tender butternut squash, crunchy toasted pecans, and chewy dried cranberries deliver a symphony of textures that make every bite interesting and satisfying.
• Quick and Flexible Celebration Dish: This recipe takes under an hour to prepare, works perfectly for holiday gatherings or weeknight dinners, and can be easily customized with additional ingredients or seasonings to suit personal preferences.

What You’ll Need for Roasted Brussels Sprouts and Squash

• Brussels Sprouts: Fresh and crisp green vegetables that roast beautifully with a caramelized exterior and tender inside. Choose bright green, firm sprouts without yellow leaves.
• Butternut Squash: Sweet winter squash with creamy texture that pairs wonderfully with warm spices. Select squash with smooth, matte skin and heavy for its size.

• Pecans, Dried Cranberries: Crunchy pecans add rich, buttery flavor and provide textural contrast. Dried cranberries bring sweet-tart brightness and festive color. Select plump, glossy pecans and bright red cranberries.

• Olive Oil: High-quality oil for roasting that helps vegetables caramelize and prevents sticking. Choose extra virgin for best flavor.
• Maple Syrup: Natural sweetener that enhances roasted vegetables' caramelization. Pure maple syrup offers deeper flavor than synthetic versions.
• Cinnamon: Warm spice that complements butternut squash's natural sweetness. Use fresh ground cinnamon for most intense flavor.
• Salt: Enhances overall dish flavor and helps vegetables brown properly.

Step-by-Step Instructions for Brussels Sprouts and Squash with Pecans and Cranberries

Step 1: Prepare Kitchen Workspace

Gather all necessary cooking tools and ingredients. Clear counter space and preheat oven to 400°F. Line two baking sheets with parchment paper.

Step 2: Trim Brussels Sprouts

• Outer yellow leaves
• Tough stem ends
• Any damaged sections

Slice each sprout in half lengthwise.

Step 3: Season Brussels Sprouts

• Olive oil
• Kosher salt
• Freshly cracked black pepper

Toss until evenly coated.

Step 4: Roast Brussels Sprouts

Spread Brussels sprouts cut-side down on prepared baking sheet. Roast for 22-27 minutes, flipping halfway through cooking time until edges become crispy and golden brown.

Step 5: Prepare Butternut Squash

• Olive oil
• Ground cinnamon
• Maple syrup

Mix thoroughly.

Step 6: Roast Butternut Squash

Transfer seasoned squash onto second baking sheet. Roast for 20-25 minutes, stirring occasionally until edges caramelize and squash becomes tender.

Step 7: Toast Nutty Crunch

Spread pecans on small baking sheet. Toast in 350°F oven for 6-8 minutes until fragrant and slightly darker. Watch carefully to prevent burning.

Step 8: Create Festive Blend

• Roasted Brussels sprouts
• Roasted butternut squash
• Toasted pecans
• Dried cranberries

Drizzle optional maple syrup for extra sweetness.

Step 9: Serve Warm

Transfer to serving dish. Enjoy immediately while ingredients remain warm and crispy.

Tips for Roasting Butternut Squash and Brussels Sprouts Together

• Slice Strategically: Cut Brussels sprouts in half to maximize caramelization and ensure even roasting, creating deliciously crispy edges.
• Arrange with Care: Place Brussels sprouts cut-side down on the baking sheet to achieve a golden-brown, perfectly roasted surface.
• Prevent Burning: Watch pecans closely during toasting, as they can quickly go from perfectly golden to burnt in seconds.
• Space Matters: Spread vegetables in a single layer to allow proper air circulation and prevent steaming instead of roasting.
• Sweeten Gradually: Add maple syrup in small amounts, tasting as you go to control the sweetness and balance the savory flavors of the roasted vegetables.

Proper Storage for Roasted Brussels Sprouts and Squash Mix

• Refrigerate: Transfer cooled roasted vegetables and nuts to an airtight container and store in the refrigerator for up to 4 days.
• Reheat Oven: Spread leftovers on a baking sheet, cover loosely with foil, and warm at 350°F for 10-12 minutes until heated through.
• Microwave Option: Place portions in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warm, stirring between each interval to ensure even heating.

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

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4.7 from 30 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Roasted brussels sprouts and cinnamon butternut squash blend seasonal magic with sweet and savory notes. Crisp pecans and tart cranberries create a perfect autumn side dish that will delight dinner companions with their rich, caramelized flavors.

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Ingredients

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Main Ingredients:

• 3 cups brussels sprouts, ends trimmed, yellow leaves removed
• 1.5 lb (680 grams) butternut squash, peeled, seeded, and cubed into 1-inch cubes (approximately 4 cups)

Nuts and Fruits:

• 2 cups pecan halves
• 1 cup dried cranberries

Seasoning and Oil:

• 5 tablespoons olive oil
• 3–4 tablespoons maple syrup
• ¼ teaspoon salt, to taste
• ½ teaspoon ground cinnamon

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Instructions

1. Prepare the kitchen workspace by gathering all necessary equipment and preheating the oven to 400°F (200°C).
2. Clean Brussels sprouts thoroughly, removing any discolored outer leaves and trimming the tough stem ends.
3. Slice Brussels sprouts precisely in half, creating uniform pieces that will roast evenly.
4. Toss halved Brussels sprouts with olive oil and a pinch of salt, ensuring each piece is thoroughly coated.
5. Arrange Brussels sprouts on a foil-lined baking sheet, positioning them cut-side down to maximize caramelization.
6. Dice butternut squash into uniform cubes, maintaining consistent sizing for even roasting.
7. Coat butternut squash pieces with olive oil, maple syrup, and ground cinnamon, creating a flavorful glaze.
8. Spread squash cubes on a separate baking sheet, allowing ample space between pieces for proper roasting.
9. Place both baking sheets in the preheated oven, roasting Brussels sprouts and squash simultaneously.
10. Rotate vegetable trays midway through cooking to ensure uniform browning and prevent burning.
11. While vegetables roast, prepare pecans by spreading them on a parchment-lined baking sheet.
12. Toast pecans at 350°F (175°C) for 5-7 minutes, watching carefully to prevent scorching.
13. Remove roasted vegetables and pecans from the oven, allowing them to cool slightly.
14. Combine roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries in a large serving bowl.
15. Optional: Drizzle maple syrup over the mixture, gently tossing to distribute flavors and add subtle sweetness.
16. Serve immediately while vegetables remain warm and crisp, showcasing the dish’s vibrant textures and colors.

Notes

• Prepare ingredients ahead to streamline the roasting process and ensure even cooking of Brussels sprouts and butternut squash.
• Use a sharp knife to trim Brussels sprouts precisely, removing any discolored leaves for optimal flavor and appearance.
• Arrange vegetables cut-side down on the baking sheet to achieve a beautiful caramelized exterior and enhance natural sweetness.
• Watch pecans carefully during toasting to prevent burning, as they can quickly transform from perfectly golden to overly dark.
• Create a balanced dish by combining roasted vegetables with crunchy pecans and tart cranberries for multiple texture and flavor dimensions.
• Customize the sweetness by gradually adding maple syrup, allowing each person to adjust the flavor intensity to their preference.

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

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 8 g
• Protein: 6 g
• Cholesterol: 0 mg