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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.

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)

Instructions

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

Notes

  • Ensure vegetables are spaced out to avoid steaming.
  • Swap maple syrup with honey or balsamic glaze for variation.
  • Add red onion slices or apple chunks for extra flavor.
  • Toss leftovers with grains like quinoa or farro for a hearty salad.

Nutrition

Find it online: https://cookedbymaya.com/maple-roasted-brussels-sprouts-and-butternut-squash/