Maple Roasted Brussels Sprouts and Butternut Squash is a delicious and healthy dish that combines the earthy flavors of Brussels sprouts with the sweet taste of roasted butternut squash. Drizzled with maple syrup and sprinkled with pecans and cranberries, this recipe is perfect for a cozy family dinner or as a side dish during the holiday season.
Why Make This Recipe
This recipe is not only tasty but also packed with nutrients. Brussels sprouts are high in vitamins C and K, while butternut squash is full of fiber and beta-carotene. The addition of maple syrup gives it a delightful sweetness, while nuts and dried cranberries provide a satisfying crunch. Plus, it’s easy to make and can be ready in just about 30 minutes!
How to Make Maple Roasted Brussels Sprouts and Butternut Squash
Ingredients:
- 1 pound Brussels sprouts (ends trimmed, sliced in half)
- 1 pound butternut squash (peeled, seeded, and cubed)
- 3 tablespoons olive oil
- 4 tablespoons real maple syrup (divided)
- Salt and pepper to taste
- 1 cup whole pecans
- 1/2 cup dried cranberries
Directions:
- Preheat the oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
- In a large bowl, combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of the maple syrup. Toss to coat, then season with salt and pepper.
- Spread the mixture evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
- Add the roasted Brussels sprouts and butternut squash back to the large bowl. Stir in the pecans, dried cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.
How to Serve Maple Roasted Brussels Sprouts and Butternut Squash
This dish can be served warm as a side for your main course. It pairs well with roasted meats, such as chicken or turkey. You can also enjoy it as a light lunch on its own, or mix it with grains like quinoa for an added nutritional boost.
How to Store Maple Roasted Brussels Sprouts and Butternut Squash
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat in the oven or microwave until warm.
Tips to Make Maple Roasted Brussels Sprouts and Butternut Squash
- Choose fresh ingredients: Make sure to select firm Brussels sprouts and a ripe butternut squash for the best flavor.
- Don’t overcrowd the pan: Give the vegetables enough space to roast properly and get crispy.
- Adjust sweetness: Feel free to add more or less maple syrup according to your taste.
Variation
For a different take on this recipe, you can substitute the pecans with walnuts or almonds. You can also add spices like cinnamon or nutmeg for a warm flavor, especially in the fall.
FAQs
1. Can I use frozen Brussels sprouts and butternut squash?
Yes, you can use frozen vegetables, but make sure to thaw and dry them properly before roasting to avoid excess moisture.
2. Can I prepare this dish ahead of time?
You can prep the ingredients a day in advance and store them in the fridge. Just toss them together and roast just before serving.
3. Is this recipe vegan?
Yes, this dish is naturally vegan and is a great option for plant-based diets.
Maple Roasted Brussels Sprouts and Butternut Squash
Ingredients
Vegetables
- 1 pound Brussels sprouts (ends trimmed, sliced in half) Fresh Brussels sprouts for best flavor.
- 1 pound butternut squash (peeled, seeded, and cubed) Choose a ripe butternut squash.
Sauce and Seasoning
- 3 tablespoons olive oil Extra virgin recommended.
- 4 tablespoons real maple syrup (divided) Adjust sweetness to taste.
- Salt and pepper to taste Season well for flavor.
Garnish
- 1 cup whole pecans Can substitute with walnuts or almonds.
- 1/2 cup dried cranberries Adds sweetness and texture.
Instructions
Preparation
- Preheat the oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
- In a large bowl, combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of the maple syrup. Toss to coat, then season with salt and pepper.
Roasting
- Spread the mixture evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
Finishing Touch
- Add the roasted Brussels sprouts and butternut squash back to the large bowl. Stir in the pecans, dried cranberries, and remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.
