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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries are caramelized on a hot sheet pan, then finished with a maple-balsamic drizzle for glossy, sweet-tart flavor. Expect tender squash cubes and crisped Brussels edges, plus chewy cranberries and toasty pecans on top.
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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: 420
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, toasted
  • 0.5 cup pecans toasted

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F. Let the oven fully heat so the vegetables caramelize quickly.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a sheet pan. Spread them in a single layer for even browning.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for browned edges on the Brussels sprouts and deep golden spots on the squash.
Finish with maple balsamic
  1. Whisk maple syrup and balsamic vinegar together. Stop when the mixture looks smooth and glossy.
  2. Toss the roasted butternut squash and Brussels sprouts with the maple balsamic, dried cranberries, and toasted pecans. Serve warm so the pecans stay crisp and the cranberries soften slightly.

Notes

For best caramelization, keep the vegetables well spaced on the sheet pan and don’t crowd them. Store leftovers in an airtight container in the refrigerator up to 4 days; rewarm on a sheet pan in a 425F oven until hot. Freeze is not recommended because brussels sprouts and squash can soften too much. For a dairy-free swap, keep it as written (no cheese is included); for a lower-sugar option, reduce maple syrup to 1 tbsp and add a splash more balsamic.