Description
A delicious Thanksgiving side dish combining the earthy flavors of roasted Brussels sprouts and sweet cinnamon-spiced butternut squash, complemented by toasted pecans and tart dried cranberries. Perfectly balanced with a touch of maple syrup for added sweetness, this recipe brings warmth and color to your holiday table.
Ingredients
Scale
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, or to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional, for added sweetness)
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F (204°C). Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends and remove yellow leaves from the Brussels sprouts, then slice them in half.
- Toss and Roast Brussels Sprouts: In a medium bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil and salt to taste. Toss until evenly coated. Spread them cut side down on the prepared baking sheet and roast for 20-25 minutes, turning them during the last 5-10 minutes for even browning, until the cut sides are nicely charred but not blackened.
- Prepare and Toss Butternut Squash: In another medium bowl, combine the peeled and cubed butternut squash with 1 tablespoon of olive oil, maple syrup, and ground cinnamon. Toss to coat evenly.
- Roast Butternut Squash: Arrange the squash in a single layer on a foil-lined baking sheet. Roast in the oven at 400°F for 20-25 minutes, turning halfway through, until tender and caramelized. You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets on the same oven rack.
- Toast Pecans: Reduce oven temperature to 350°F (177°C). Line a baking sheet with parchment paper and spread pecan halves evenly. Toast for about 5 minutes, watching closely to prevent burning, until pecans are darker and fragrant.
- Combine Ingredients: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to mix.
- Add Optional Sweetness: If desired, drizzle 2 to 4 tablespoons of maple syrup over the mixture. Start with 2 tablespoons, toss, and add more to taste for extra sweetness, blending well with the other ingredients.
Notes
- You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets to save time.
- Keep a close eye on pecans while toasting as they can burn quickly.
- Add maple syrup gradually when mixing to control sweetness to your preference.
- Using foil-lined baking sheets helps with easy clean-up.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
