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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and brussels sprouts with pecans and cranberries gets caramelized edges in a hot oven, then finishes with a maple-balsamic glaze. The result is tender vegetables with sweet-tart cranberries and crunchy 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
  • 4 cup butternut squash peeled and cubed
Brussels sprouts
  • 1 lb Brussels sprouts trimmed and halved
Olive oil
  • 3 tbsp olive oil
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Maple syrup
  • 2 tbsp maple syrup
Balsamic vinegar
  • 1 tbsp balsamic vinegar
Dried cranberries
  • 0.5 cup dried cranberries
Pecans
  • 0.5 cup pecans toasted

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F and line a large sheet pan for easy roasting.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on the sheet pan until evenly coated.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized with browned edges.
Glaze and finish
  1. Whisk maple syrup and balsamic vinegar in a bowl until combined and glossy.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and toasted pecans, then serve warm.

Notes

For deeper caramelization, spread the vegetables in a single layer with space between pieces; overcrowding steams them instead. Store leftovers in an airtight container in the fridge for up to 3 days and rewarm on a sheet pan at 400F until hot. Freezing is not recommended because Brussels sprouts can soften and lose their texture. Dietary swap: use maple syrup plus a splash of orange juice in place of balsamic vinegar for a slightly fruitier glaze (still vegetarian).