Maple Roasted Brussels Sprouts and Butternut Squash - The Recipe Critic (original) (raw)

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Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!

Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!

I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!

Ingredient List

Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!

• Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
• Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
• Olive Oil: Coats the veggies for a crispy exterior during roasting.
• Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
• Salt and Pepper: Season to taste to balance your maple roasted vegetables!
• Pecans: So the dish has some crunch and more nutty flavor.
• Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.

How to Make Maple Roasted Vegetables

A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.

1. Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
2. Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
3. Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
4. Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.

Tips and Tricks

Make your maple roasted Brussels sprouts and butternut squash taste even more amazing with these quick tips!

• Perfect Roasting: Ensure even roasting by spreading the veggies in a single layer on the baking sheet. Don’t crowd the pan, and make sure there’s enough room between each vegetable.
• Customize Maple Flavor: Adjust maple syrup quantity based on your sweetness preference. Start with less and then add more to taste!
• Add Seasonings: Experiment with herbs like rosemary or thyme for added flavor.
• Nut Variations: Swap pecans for almonds or walnuts to personalize the crunch.

Storing Leftovers

This maple roasted veggie dish stores well in the fridge, lasting for up to 3 days in an airtight container. To reheat, simply preheat your oven to 350 degrees Fahrenheit, spread the leftovers on a baking sheet, and warm for 10-15 minutes. This helps maintain the tasty crispiness.

Try These Other Brussels Sprout Recipes Next!

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• ▢ 1 pound brussels spouts ends trimmed, sliced in half

• ▢ 1 pound butternut squash peeled, seeded, and cubed

• ▢ 3 tablespoons olive oil

• ▢ 4 tablespoons real maple syrup, divided

• ▢ salt and pepper, to taste

• ▢ 1 cup whole pecans

• ▢ 1/2 cup dried cranberries

• Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.

• In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.

• Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.

• Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

Originally posted on October 27, 2016

Updated on November 20, 2023

Calories: 310kcalCarbohydrates: 35gProtein: 5gFat: 19gSaturated Fat: 2gSodium: 24mgPotassium: 658mgFiber: 7gSugar: 19gVitamin A: 8615IUVitamin C: 80mgCalcium: 94mgIron: 2mg

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

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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