Name: Maple Roasted Brussels Sprouts and Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 1 lb butternut squash, peeled and cubed; 2–3 tbsp olive oil; 2 tbsp maple syrup; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder (optional); 1 tsp fresh thyme or rosemary (optional); 1/4 cup chopped pecans (optional); 1/4 cup dried cranberries (optional)

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This maple roasted Brussels sprouts and butternut squash recipe is a cozy, flavorful side dish that brings the best of fall and winter produce together on one tray. I roast the vegetables until they’re golden and tender, then toss them with a sweet maple glaze that highlights their natural sweetness. It’s a simple yet elegant dish I love to serve for weeknight dinners or holiday gatherings.

Why You’ll Love This Recipe

I love how this recipe transforms basic vegetables into something truly special. The Brussels sprouts get crispy and caramelized on the outside, while the butternut squash turns soft and slightly sweet. The maple syrup adds a beautiful glaze that ties everything together without being overpowering. It’s a dish that’s as nutritious as it is delicious, and I can throw it together with minimal prep and effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts, trimmed and halved
Butternut squash, peeled and cubed
Olive oil
Maple syrup
Salt
Black pepper
Garlic powder (optional)
Fresh thyme or rosemary (optional, for garnish or roasting)
Chopped pecans or dried cranberries (optional, for added texture and sweetness)

Directions

Preheat the oven: I set the oven to 400°F (200°C) to ensure even roasting and caramelization.
Prep the veggies: I toss the halved Brussels sprouts and cubed butternut squash in olive oil, maple syrup, salt, pepper, and garlic powder if I’m using it.
Spread on a baking sheet: I lay everything out on a parchment-lined baking sheet in a single layer so the veggies roast instead of steam.
Roast: I roast the vegetables for 25–30 minutes, flipping them halfway through, until they’re tender and golden brown around the edges.
Optional toppings: Once they’re out of the oven, I sometimes sprinkle on toasted pecans or dried cranberries for extra crunch and sweetness. A few fresh herb sprigs also add a lovely touch.
Serve: I serve them hot, straight from the pan, or warm them slightly before serving if I’ve made them ahead.

Servings and Timing

This recipe serves 4 to 6 people as a side dish. It takes about 10 minutes to prepare and 30 minutes to roast, so the total time is around 40 minutes.

Variations

I like to mix things up by adding red onions or apple slices for extra flavor contrast. Sometimes I use honey instead of maple syrup, or even balsamic glaze for a tangier finish. For a spicy twist, I add a pinch of red pepper flakes before roasting. And if I want a heartier dish, I toss in some cooked quinoa or farro and turn it into a warm grain salad.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven or a skillet to bring back the roasted texture. Microwaving works in a pinch, but it can soften the crispy edges. If I’ve added nuts or cranberries, I wait to add those until after reheating to keep the textures fresh.

FAQs

Can I make this dish ahead of time?

Yes, I often roast the vegetables a day ahead and reheat them in the oven before serving. I just keep any toppings separate until the last minute.

Do I need to peel the butternut squash?

Yes, I usually peel it because the skin can be tough, especially when roasting. A vegetable peeler works best for this.

What’s the best way to get crispy Brussels sprouts?

I make sure they’re dry before roasting and that they’re cut-side down on the baking sheet. Spacing them out helps them roast instead of steam.

Can I use frozen Brussels sprouts or squash?

I prefer fresh for the best texture, but if I use frozen, I thaw and dry them thoroughly before roasting to avoid sogginess.

What proteins go well with this dish?

I often serve it alongside roasted chicken or even pan-seared salmon. It also pairs well with plant-based mains like lentil loaf or grilled tofu.

Conclusion

Maple roasted Brussels sprouts and butternut squash is a simple side that brings rich flavor and beautiful color to the table. I love how easy it is to make, how well it pairs with other dishes, and how satisfying it is on its own. Whether I’m cooking for a weekday dinner or planning a festive menu, this recipe always finds a spot on my table.

Maple Roasted Brussels Sprouts and Butternut Squash

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This Maple Roasted Brussels Sprouts and Butternut Squash recipe is a cozy, nutrient-packed side dish with caramelized edges and a sweet maple glaze. A perfect fall or holiday side that’s easy to make and full of flavor.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4–6
Category: Side Dish, Holiday Recipes
Method: Roasted
Cuisine: American, Seasonal
Diet: Vegan

Ingredients

1 lb Brussels sprouts, trimmed and halved
1 lb butternut squash, peeled and cubed
2–3 tbsp olive oil
2 tbsp maple syrup
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (optional)
1 tsp fresh thyme or rosemary (optional)
1/4 cup chopped pecans (optional)
1/4 cup dried cranberries (optional)

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss Brussels sprouts and butternut squash with olive oil, maple syrup, salt, pepper, and garlic powder if using.
Spread vegetables in a single layer on a parchment-lined baking sheet. Place Brussels sprouts cut-side down for extra crispiness.
Roast for 25–30 minutes, flipping halfway, until vegetables are golden brown and tender.
If desired, sprinkle with chopped pecans, dried cranberries, and fresh herbs before serving.
Serve hot or warm.