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Roasted Butternut Squash and Brussels Sprouts

Roasted Butternut Squash and Brussels Sprouts

This Maple Roasted Butternut Squash and Brussels Sprouts is the perfect side dish for the holidays, featuring the amazing sweetness of maple syrup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 202 kcal

Equipment

  • large sheet pan
  • Sharp Knife
  • Vegetable peeler

Ingredients
  

  • 1 small butternut squash, peeled and cut into ½ inch cubes
  • 1.5 pounds Brussels sprouts, trimmed and halved from top to bottom
  • 2 tablespoons olive oil
  • 0.5 teaspoon Kosher salt
  • ground black pepper to taste
  • 4 tablespoons maple syrup plus more for final drizzle
  • 0.5 cup dried cranberries
  • 0.5 cup pumpkin seeds

Instructions
 

  • Preheat oven to 450 degrees F.
  • On a large sheet pan, toss the cubed butternut squash with about 2 tablespoons olive oil, Kosher salt (about ½ teaspoon), and ground black pepper to taste.
  • On another large baking sheet, toss the Brussels sprouts with about 2 tablespoons olive oil, Kosher salt (about ½ teaspoon), and ground black pepper to taste. Place the Brussels sprouts flat side down.
  • Roast the butternut squash and Brussels sprouts. Brussels sprouts for 15-18 minutes. Butternut squash takes 22 to 25 minutes.
  • Remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and toss to coat, flipping the veggies for even browning on all sides. Return to oven and roast for an additional 5 to 8 minutes or until golden brown and tender.
  • Let the roasted vegetables cool down slightly for just a few minutes. Then, in a large serving bowl, toss the roasted butternut squash, roasted Brussels sprouts, dried cranberries, and pumpkin seeds together. Finish with an extra drizzle of maple syrup to taste. Enjoy!

Notes

Use separate sheet pans to roast each vegetable. Brussels sprouts tend to cook faster than squash, so this way it’s easier to manage roasting times. Make sure to give the vegetables ample space on the sheet pans. You want the heat to circulate freely for that caramelization to develop. Roast at 450 degrees F for best results. If your oven tends to run very hot, 425 degrees F is fine too, but they may need an extra few minutes. I would NOT recommend making this dish days in advance as the roasted vegetables can get soggy in the fridge. However, you can prep-ahead the ingredients. Prep ahead: Trim and cut the butternut squash and Brussels sprouts up to 3 days in advance and keep refrigerated.

Nutrition

Serving: 1cupCalories: 202kcalCarbohydrates: 43gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 35mgPotassium: 959mgFiber: 8gSugar: 21gVitamin A: 14143IUVitamin C: 123mgCalcium: 126mgIron: 3mg
Keyword Brussels Sprouts, holiday, Maple, Roasted Butternut Squash, Side Dish, Vegetarian
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