Name: The Best Holiday Roasted Brussels Sprouts with Butternut & Pecans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 3 cups Fresh Brussels Sprouts, trimmed and halved; 1 ½ lb Butternut Squash, peeled, seeded, and cubed into 1-inch pieces; 3 tbsp Olive Oil; 2 tbsp Unsalted Butter, melted; 3 tbsp Pure Maple Syrup; ½ tsp Ground Cinnamon; Salt and Black Pepper, to taste; 1 cup Dried Cranberries; 2 cups Pecan Halves, toasted (or chopped)

Jump to Recipe·Print Recipe

I’ll be honest with you, when I was a little girl, the very sight of Brussels sprouts made me groan! They were always boiled until they were pale green, soggy, and a little mushy. I think that’s how most of us remember them, isn’t it?

It took me years to realize that I didn’t hate Brussels sprouts; I just hated the boiled version!

The first time I tried a Roasted Brussels Sprout, it was a revelation. It was crispy, caramelized, and had a wonderful, natural sweetness.

This Roasted Brussels Sprouts recipe is my favorite way to celebrate that transformation. The combination of the crispy sprouts, the sweet cinnamon butternut squash, and the jewel-toned cranberries makes this the perfect festive side dish for your Thanksgiving table. It’s a simple, comforting recipe that will turn even the biggest sprout skeptic into a true fan!

Why You’ll Love This Festive Side Dish

A Beautiful Holiday Star: This is my most festive dish! The deep green of the sprouts, the bright orange of the butternut squash, and the ruby red cranberries make this Roasted Brussels Sprouts recipe a stunning addition to your Thanksgiving table.
The Perfect “Crunchy” Balance: This festive side dish is the crisp, bright, tangy bite your rich holiday plate needs. It’s the perfect partner to cut through all the rich, savory meat and mashed potatoes.
So Easy to Make Ahead! This is my favorite part, and it’s my secret for a calm Thanksgiving Day! Because Roasted Brussels Sprouts are sturdy, you can prep this hours ahead. It’s the perfect stress-free holiday side!
Naturally Healthy & Delicious: It’s a wonderful, healthy winter salad that’s packed with flavor. It’s so nice to have something fresh and vibrant on the table.

Ingredients You’ll Need

Ingredients for a delicious Roasted Brussels Sprouts side dish.

The Vegetables:

Fresh Brussels Sprouts: About 3 cups (after trimming and halving).
Butternut Squash: About 1 1/2 pounds, peeled and cubed into 1-inch pieces. (The natural sweetness of the squash balances the slight bitterness of the sprouts perfectly!)

The “Sweet & Savory” Glaze:

Olive Oil: 3 tablespoons.
Unsalted Butter: 2 tablespoons, melted.
Pure Maple Syrup: 3 tablespoons.

Ellie’s Secret: This little bit of maple syrup and butter is what helps everything caramelize beautifully in the oven, adding wonderful flavor and shine!

Ground Cinnamon: 1/2 teaspoon. (Just a touch for the squash).
Seasonings: Salt and Black Pepper.

The Festive Finish:

Dried Cranberries: 1 cup. (These add that beautiful, ruby red color and a wonderful, sweet-tart chewiness!)
Pecan Halves: 2 cups. (We’ll toast these quickly for the best, crunchiest, holiday flavor.)

Step-by-Step Instructions

1. Prep & Season the Squash

Preheat your oven to 400°F (200°C). Line two large sheet pans with parchment paper. (We need two pans to prevent crowding and guarantee crispiness!)
In a large bowl, toss your cubed butternut squash with 1 tablespoon of olive oil, 1 tablespoon of melted butter, your 3 tablespoons of maple syrup, and the 1/2 teaspoon of cinnamon.
Spread the seasoned squash in a single, even layer on the first sheet pan.

Tossing the butternut squash with maple syrup and cinnamon for Roasted Brussels Sprouts.

2. Season and Arrange the Sprouts

Now, use that same bowl (no need to wash it!) and add your halved Brussels sprouts. Toss them with the remaining 2 tablespoons of olive oil, 1 tablespoon of melted butter, and a pinch of salt and pepper.
Arrange the seasoned sprouts on the second sheet pan.

Ellie’s Tip: Here is my secret for crispy sprouts! Place them cut-side down on the pan. This allows the cut surface to caramelize nicely and prevents them from getting mushy!

Roasted Brussels Sprouts arranged cut-side down on a sheet pan for maximum crispiness.

3. Roast to Perfection

Place both pans in the oven. Roast for 20 minutes.
Flip all the squash cubes and sprouts (turn the sprouts cut-side up). Continue roasting for 10-15 more minutes, until the sprouts are nicely charred and the squash is fork-tender.

4. Assemble and Finish

Transfer the hot roasted sprouts and squash to a large serving bowl.
Stir in the bright red dried cranberries and the crunchy, toasted pecan halves. Give it a gentle toss and serve warm!

Ellie’s Top Tips for Success

Here are my three little secrets for perfectly crispy Roasted Brussels Sprouts!

1. The “Cut-Side Down” Trick: The biggest secret for crispy edges is to place the sprouts cut-side down on the hot sheet pan for the first 20 minutes. This creates that beautiful, deep caramelization!

2. Don’t Crowd the Pan! You must use two sheet pans! If the vegetables overlap, they steam instead of roast, and you end up with soggy sprouts. Spread them out in a single layer!

3. The Make-Ahead Magic: This is my secret for a calm Thanksgiving! All the work is in the chopping. Chop the butternut squash and Roasted Brussels Sprouts 1-2 days ahead of time and store them in the fridge. All you have to do on the day of the feast is season and roast!

What to Serve With Roasted Brussels Sprouts

This Roasted Brussels Sprout recipe is the perfect addition to any holiday table because it’s the bright, savory-sweet partner that balances all the rich, heavy comfort foods!

It’s just wonderful served right alongside:

The Main Event: It’s the perfect, flavorful vegetable to pair with my Easy Oven Roasted Turkey Breast. The crunch of the sprouts and the juiciness of the turkey are a fantastic match.
Classic Comfort: I love a big scoop of this next to my Best Garlic Butter Mashed Potatoes! The sweetness of the maple-glazed squash is just heavenly when mixed with those creamy, buttery potatoes.
Any Simple Roast: This festive side dish is so good, don’t save it just for the holidays! It’s a wonderful companion to a simple pork tenderloin or roasted chicken dinner any night of the week.

Storing & Reheating

To Store: This Roasted Brussels Sprouts recipe is a wonderful leftover! Once it has cooled completely, store it in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 4 days.
To Reheat (My Crispy Secret!): Please avoid the microwave! That will make the sprouts and squash soggy. The best way to bring back that delicious crispiness is to spread the leftovers on a single layer on a sheet pan (lined with parchment paper). Reheat in the oven at 350°F for 10 to 15 minutes. They will be hot, tender, and crispy again!

Common Questions (FAQ)

Can I use frozen Brussels sprouts?

Yes, you absolutely can! Just thaw them completely in a colander first. This is very important! Then, pat them very dry with paper towels before you toss them with the olive oil and maple glaze. If you skip patting them dry, they will steam instead of crisping!

Can I substitute the butternut squash?

Of course! This recipe is wonderful with other firm winter vegetables. Sweet potato or acorn squash cubes make excellent substitutions. Just chop them into 1-inch cubes so they roast evenly, and they’ll taste delicious with the cinnamon and maple glaze!

Can I add balsamic glaze?

Oh, yes! Balsamic glaze is a perfect addition, as the tanginess is wonderful with the sweet squash. My favorite “finishing touch” is to drizzle the balsamic glaze on after the vegetables come out of the oven, right before serving. This keeps it from burning and getting bitter during the roasting process.

How do I shave the sprouts without a food processor?

It’s no problem at all! Just use a sharp knife. Slice off the woody end, cut the sprout in half lengthwise, and then place the flat side down on your cutting board. Then, just slice it as thinly as you can!

A Beautiful, Modern Holiday Classic

I just love how this simple recipe transforms the humble sprout into something beautiful and comforting!

This Roasted Brussels Sprouts dish is the perfect blend of sweet, savory, and crunchy. It’s a wonderful, modern classic that adds a much-needed splash of color and fresh flavor to your rich Thanksgiving meal.

I truly hope this simple, foolproof method becomes a new, beloved tradition for your family!

If you try this recipe, please come back and leave me a comment and a rating below! I would just love to hear how your family enjoyed it.

And, of course, if you want to save this festive side dish for your next holiday, please pin it to your favorite board on Pinterest!

Happy cooking! 💛