Maple Roasted Brussels Sprouts and Butternut Squash
A delicious and healthy dish combining earthy Brussels sprouts with sweet butternut squash, drizzled with maple syrup and sprinkled with pecans and cranberries. Perfect for family dinners or holiday gatherings.
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.
Notes
This dish can be served warm as a side for roasted meats, or enjoyed as a light lunch. Store leftovers in an airtight container for up to 3 days.