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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and brussels sprouts with pecans and cranberries—oven-roasted until caramelized and tender, then finished with a maple balsamic drizzle. Crispy halved Brussels sprouts plus sweet-tart cranberries make a colorful warm side dish.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash
  • 4 cup butternut squash peeled and cubed
  • 4 cup butternut squash peeled and cubed
Brussels sprouts
  • 1 lb Brussels sprouts trimmed and halved
Seasoning and oil
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Maple balsamic
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
Toppings
  • 0.5 cup dried cranberries
  • 0.5 cup pecans, toasted

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat the oven to 425F to get a hot sheet pan-ready roasting temperature.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan until evenly coated, especially on the cut sides.
Roast
  1. Roast for 25-30 minutes, tossing halfway, until the vegetables are tender and caramelized with browned edges.
Finish with maple balsamic
  1. Whisk maple syrup and balsamic vinegar together until smooth and pourable.
  2. Toss the roasted vegetables with the maple balsamic mixture, dried cranberries, and pecans, then serve warm.

Notes

For the most caramelization, spread the squash and Brussels sprouts in a single even layer with cut sides facing down; overcrowding steams them instead of browning. Store leftovers in an airtight container in the fridge for up to 4 days and reheat on a sheet pan at 425F until warmed through. Freezing isn’t recommended because Brussels sprouts soften after thawing. For a lower-sugar option, reduce maple syrup to 1 tbsp and increase balsamic to taste for a tangier finish.