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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries is a sheet-pan side dish with caramelized edges and tender bites. Tossed with a quick maple balsamic glaze and finished with sweet-tart cranberries and toasted pecans.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash and Brussels sprouts
  • 4 cup butternut squash
  • 1 lb Brussels sprouts
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Maple balsamic and toppings
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toast before adding

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F. Let the oven fully heat so the squash caramelizes as it roasts.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan. Spread into a single layer for browning.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for deep golden edges on the squash and crisped Brussels sprouts surfaces.
Glaze and finish
  1. Whisk maple syrup and balsamic vinegar until smooth. Keep stirring until the mixture looks glossy and evenly combined.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and pecans, then serve warm. The glaze should coat everything, with cranberries and pecans evenly distributed.

Notes

For best caramelization, don’t overcrowd the sheet pan—use two pans if needed. Store leftovers in the refrigerator up to 4 days; reheat on a sheet pan at 400F until warmed through. Freezing isn’t recommended as the Brussels sprouts can soften too much. For a vegetarian-friendly swap, keep the recipe as-is; for a lower-sugar option, reduce maple syrup to 1 tbsp and add a splash more balsamic to maintain tang.