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Roasted brussel sprouts and butternut squash are coated with a sweet maple glaze and tossed with toasted pecans and sweet dried cranberries. This healthy side dish is a great gluten free and dairy free option for Thanksgiving.

roasted brussel sprouts and butternut squash in a serving dish with a spoon
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When I think of the quintessential healthy Thanksgiving side, my mind always goign to brussel sprouts and squash. If you add toasted nuts and dried cranberries you have the ultimate healthy dish to pair with turkey in my opinion.

Vegetarians, healthy nuts, gluten-free friends, dairy-free family and everyone in between will LOVE this flavor-packed recipe. The best part is how simple it is to make!

Ingredients for brussel sprouts and butternut squash

  • Brussels sprouts
  • Butternut squash
  • Pecans
  • Dried cranberries
  • Maple syrup
  • Olive oil
  • Salt and pepper
  • Optional: crumbled goat cheese would be delicious!
roasted butternut squash and brussel sprouts on a sheet pan

How to make roasted brussel sprouts and butternut squash

Peel and cut the butternut squash

  1. Start by peeling the butternut squash. Slice it in half lengthwise then scoop out the seedy center. Slice it into strips then dice it into cubes then place on a sheet pan.
step by step photos showing how to scoop, dice and roast butternut squash on a sheet pan

Make the maple glaze

  1. Cut the ends off of the brussels sprouts and cut them in half lengthwise. Add them to the sheet pan with the butternut squash.
  2. Mix together the olive oil, maple syrup, garlic powder, salt and pepper in a small bowl.
  3. Pour maple syrup mixture on top and gently toss to coat.
photos showing how to mix brussel sprouts and squash with maple olive oil mixture on a sheet pan

Roast in the oven

  1. Roast for 30-35 minutes, stirring halfway through.
  2. After 35 minutes, stir again, add the pecans and place back in the oven and roast for 3-5 more minutes, until pecans are toasted, brussels are crispy and squash is fork-tender. Remove from the oven and top with cranberries before serving.

How to make them in the air fryer

  1. Place the brussels sprouts and squash in a 6-8 qt air fryer. Set the temperature to 400°F and air fry for 22 minutes, stopping to shake 2-3 times throughout.
  2. When the squash and brussels are done, add the pecans and air fry for another 4 minutes at 400°F. Brussels sprouts should be crispy and browned and the squash should be fork tender.
  3. Transfer to a serving dish and top with dried cranberries.
brussel sprouts and butternut squash in the air fryer with pecans and cranberries

Expert recipe tips

  • Make sure you cut the brussels sprouts and squash in even sizes for even cooking. Any larger than 1 inch pieces and they will take longer to cook all the way through.
  • Add crumbled goat cheese on top before serving if it sounds good!
  • Check out this post for how to peel and cut a butternut squash.

Make ahead instructions

To prep this recipe ahead of time, peel and cut the squash and cut the brussels sprouts then store them in an air tight container in the fridge. Follow the instructions when you’re ready to make and serve!

crispy brussel sprouts and butternut squash on a sheet pan with pecans and cranberries

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5 from 4 votes

Roasted Brussel Sprouts and Butternut Squash

Prep: 15 minutes
Cook: 25 minutes
Total: 35 minutes
These brussel sprouts and butternut squash are coated with a sweet maple glaze and tossed with toasted pecans and sweet dried cranberries. This healthy side dish is a great gluten free and dairy free option for Thanksgiving.

Save this Recipe!

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Servings: 6 people

Ingredients

  • 1 (24 oz) package brussels sprouts
  • 5 cups of peeled and cut into 1/2 – 1 inch cubes butternut squash
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup pecan halves
  • 1/3 cup dried cranberries

Instructions 

Roasted in the oven

  • Wash and cut the ends off of the brussels sprouts then cut in half lengthwise. Peel the butternut squash, cut in half and remove the seedy insides. Dice into 1/2 – 1 inch pieces (no bigger).
    sliced butternut squash on a cutting board
  • In a small bowl, mix together olive oil, syrup, salt, garlic powder and pepper.
    honey, olive oil, salt, pepper and garlic powder in a small bowl
  • Preheat oven to 425°F. Line a large baking sheet with a silpat mat or foil then spread prepped vegetables onto a large baking sheet in an even layer. Drizzle with maple syrup mixture and toss to coat.
    roasted brussel sprouts and squash on a sheet pan
  • Roast for 30-35 minutes, tossing halfway through. Add the pecans and roast for another 3 minutes, until squash is fork-tender, brussels are crispy and pecans are toasted.
  • Transfer the veggies and pecans to a serving platter and top with dried cranberries.

Air fryer

  • For the air fryer: Add the prepared veggies to a 6-8 qt air fryer basket. Air fry for 22 minutes at 400°F, pausing to shake 2-3 times throughout. Add the pecans and air fry for another 5 minutes. Serve with cranberries.
    crispy butternut squash and brussel sprouts with cranberries and pecans
Last step! If you make this, please leave a review letting us know how it was!

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 28.5g | Protein: 5.1g | Fat: 2.8g | Cholesterol: 0mg | Sodium: 421mg | Fiber: 6.7g | Sugar: 9.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. JenO says:

    5 stars
    I made this for Thanksgiving and everyone loved it. Even some who don’t normally like brussels said this was delicious. Thank you!!

  2. Sara W. says:

    5 stars
    I made this for thanksgiving and it was a HIT!! My boyfriend’s family LOVED it. Of course I did too, but it always feels nice to impress the family of your boyfriend 😉 Definitely a keeper recipe! I added some apples for fun, so yummy.