Description
This vibrant Thanksgiving side dish features perfectly roasted Brussels sprouts and cinnamon-spiced butternut squash, complemented by toasted pecans and sweet dried cranberries. Finished with a touch of maple syrup for added warmth and sweetness, this recipe is a healthy, colorful, and flavorful addition to any holiday meal.
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 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 extra sweetness)
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F (205°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 each sprout in half.
- Toss Brussels Sprouts: In a medium bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil and ¼ teaspoon salt (or to taste). Toss well to coat evenly.
- Roast Brussels Sprouts: Spread the Brussels sprouts cut side down on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning once during the last 5-10 minutes to ensure even browning. The cut sides should be nicely charred but not blackened.
- Prepare Butternut Squash: On another foil-lined baking sheet lightly greased with 1 tablespoon of olive oil, place the peeled and cubed butternut squash. In a bowl, toss the squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and ½ teaspoon ground cinnamon until thoroughly coated.
- Roast Butternut Squash: Spread the squash in a single layer and roast at 400°F (205°C) for 20-25 minutes, turning once halfway through, until tender and caramelized.
- Toast Pecans: Meanwhile, line a baking sheet with parchment paper and toast the pecan halves in a preheated 350°F (175°C) oven for about 5 minutes, watching carefully to prevent burning. Remove once they deepen in color and have a toasted aroma.
- Assemble the Dish: In a large mixing bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to mix all the ingredients well.
- Add Optional Maple Syrup: If you prefer a sweeter dish, drizzle 2 tablespoons of maple syrup over the mixture and toss to combine. Taste and add additional maple syrup, up to 4 tablespoons total, as desired.
- Serve: Serve warm or at room temperature as a colorful and festive side dish for your Thanksgiving meal or any autumn occasion.
Notes
- You can roast Brussels sprouts and butternut squash simultaneously on two baking sheets placed on the same oven rack to save time.
- Watch pecans closely when toasting as they can burn quickly.
- Adjust the salt and maple syrup according to taste preference for balance between savory and sweet.
- The dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days and gently reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
