Description
A festive and flavorful side dish perfect for Thanksgiving, featuring roasted Brussels sprouts and cinnamon-spiced butternut squash tossed with toasted pecans and dried cranberries, finished with a touch of maple syrup for sweetness.
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 cubes (about 4 cups uncooked)
- 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 additional sweetness)
Instructions
- Preheat Oven and Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C). Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each Brussels sprout in half.
- Toss and Roast Brussels Sprouts: In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil and salt to taste. Arrange them cut side down on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning them over during the last 5-10 minutes to ensure even browning. The cut sides should be nicely charred but not blackened.
- Prepare Butternut Squash: In another medium bowl, combine the cubed butternut squash with 1 tablespoon olive oil, maple syrup, and ground cinnamon. Toss to coat evenly.
- Roast Butternut Squash: Place the squash in a single layer on a foil-lined baking sheet. Roast in the oven at 400°F alongside the Brussels sprouts (on a separate baking sheet) for 20-25 minutes, turning once halfway through cooking, until the squash is tender and caramelized.
- Toast Pecans: Increase oven temperature to 350°F if needed or use a preheated 350°F oven. Line a baking sheet with parchment paper and spread pecan halves evenly. Toast for about 5 minutes, watching closely to prevent burning. Pecans should darken and become 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, add 2 tablespoons of maple syrup, toss gently, then taste and add up to 2 more tablespoons for extra sweetness, mixing well after each addition.
Notes
- You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets placed on the same oven rack for convenience.
- When toasting pecans, watch them carefully since they can burn quickly; check frequently after 5 minutes.
- Maple syrup is optional for adjusting the sweetness of the final dish to your preference.
- Ensure Brussels sprouts are roasted cut side down first to encourage caramelization and prevent sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
