Roasted Brussel Sprouts and Butternut Squash
This roasted brussel sprouts and butternut squash recipe is an easy, crowd-pleasing fall side dish. The veggies caramelize beautifully in the oven with a touch of maple syrup, then get tossed with toasted pecans and dried cranberries for crunch and sweetness in every bite.
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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).1 (24 oz) package brussels sprouts, 5 cups of peeled and cut into 1/2 - 1 inch cubes butternut squash
- In a small bowl, mix together olive oil, syrup, salt, garlic powder and pepper.1 tablespoon olive oil, 2 tablespoons pure maple syrup, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- 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.
- 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.1/2 cup pecan halves
- Transfer the veggies and pecans to a serving platter and top with dried cranberries.1/3 cup 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.
Notes
To prep this recipe ahead of time: Peel and cut the squash and cut the brussel sprouts then store them in an air tight container in the fridge. Follow the instructions when you’re ready to make and serve!
Make sure you cut the brussel 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!
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 28.5g | Protein: 5.1g | Fat: 2.8g | Cholesterol: 0mg | Sodium: 421mg | Fiber: 6.7g | Sugar: 9.1g
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