Maple Roasted Brussels Sprouts and Butternut Squash

Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!

Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze

Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!

I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!

Ingredient List

Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!

Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.

Butternut Squash: Adds natural sweetness and a creamy texture to the dish.

Olive Oil: Coats the veggies for a crispy exterior during roasting.

Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.

Salt and Pepper: Season to taste to balance your maple roasted vegetables!

Pecans: So the dish has some crunch and more nutty flavor.

Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.

How to Make Maple Roasted Vegetables

A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.

Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. 

Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.

Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.

Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.