Ingredients
Scale
The Vegetables:
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
The Festive Finish:
1 cup Dried Cranberries
2 cups Pecan Halves, toasted (or chopped)
Instructions
- Prep & Preheat: Preheat oven to 400°F (200°C). Line two large sheet pans with parchment paper.
- Season Squash: In a bowl, toss the cubed butternut squash with 1 tbsp olive oil, 1 tbsp melted butter, all the maple syrup, and all the cinnamon. Spread in a single layer on the first sheet pan.
- Season Sprouts: In the same bowl, toss the halved Brussels sprouts with the remaining 2 tbsp olive oil, 1 tbsp melted butter, and S&P. Spread them on the second sheet pan.
- Ellie’s Tip: Place them cut-side down for the best crisp!
- Roast: Place both pans in the oven. Roast for 20 minutes.
- Flip & Finish: Flip all the squash and sprouts. Continue roasting for 10-15 more minutes, until the sprouts are nicely charred and the squash is fork-tender.
- Assemble: Transfer the hot roasted sprouts and squash to a large serving bowl. Stir in the dried cranberries and the toasted pecans. Give it a gentle toss and serve warm!
Notes
- Don’t Crowd the Pan!: My #1 rule! Use two sheet pans. If the vegetables overlap, they steam instead of roast, and you’ll get mushy sprouts.
- Make-Ahead Magic: Chop the sprouts and squash 1-2 days ahead and store them in the fridge. All you have to do on the holiday is season and roast!
- Reheating: Reheat leftovers on a sheet pan in the oven at 350°F for 10-15 minutes to bring back the crispiness. (Avoid the microwave!)
- Substitution: Sweet potato or acorn squash cubes make excellent substitutes for the butternut squash.
- Balsamic Finish: For a wonderful flavor balance, drizzle with balsamic glaze after the vegetables come out of the oven.
- Prep Time: 20
- Cook Time: 30
- Category: Side Dish
- Method: Rosting
- Cuisine: American