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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries—charred edges, tender centers, and a sweet maple balsamic glaze. Finished with toasted pecans and dried cranberries for a warm, bright crunch.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 4 cup butternut squash
  • 1 lb Brussels sprouts
Seasoning and glaze
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
Toppings
  • 0.5 cup dried cranberries
  • 0.5 cup pecans, toasted

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 425F so it’s hot and ready for caramelization. A quick preheat cue: the oven should be fully to temperature before the pan goes in.
  2. Toss the butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan. Mix until the vegetables look evenly coated and the seasoning is clinging to every surface.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for browned edges on the squash and crisped, browned sprouts.
Glaze and finish
  1. Whisk maple syrup and balsamic vinegar until smooth and glossy. The mixture should look uniform with no syrup streaks.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and toasted pecans, then serve warm. The glaze should lightly coat everything, with cranberries and pecans visibly scattered throughout.

Notes

For best caramelization, spread the squash and Brussels sprouts in a single layer with cut sides facing down when possible. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan in a 400F oven until warmed through. Freeze is not recommended because the Brussels sprouts can soften after thawing. For a lower-sugar option, use sugar-free maple syrup in the balsamic glaze if desired.