Go Back
–+ servings
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

A healthy side dish for the holidays, this Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is gluten-free, vegetarian, and rich in fiber.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 508 kcal

Equipment

  • oven
  • baking sheet
  • medium bowl
  • large bowl
  • parchment paper

Ingredients
  

Roasted Brussels Sprouts

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 0.25 teaspoon Salt to taste

Roasted Butternut Squash

  • 1.5 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 0.5 teaspoon ground cinnamon

Other Ingredients

  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional

Instructions
 

How to roast Brussels Sprouts

  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Trim ends of Brussels sprouts and remove yellow leaves.
  • Slice all Brussels sprouts in half.
  • In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
  • Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning.

How to roast Butternut Squash

  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  • Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

How to toast pecans

  • Toast pecans in the preheated oven at 350 F.
  • Line a baking sheet with parchment paper.
  • Toast the pecans for about 5 minutes in the preheated oven at 350 F until they get darker in color.

Assembly

  • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
  • (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired.

Notes

This dish is perfect for Thanksgiving, Christmas, or New Year's Eve.

Nutrition

Serving: 1servingCalories: 508kcalCarbohydrates: 49gProtein: 5gFat: 35gSaturated Fat: 3gSodium: 114mgPotassium: 751mgFiber: 8gSugar: 27gVitamin A: 12405IUVitamin C: 61.5mgCalcium: 116mgIron: 2.4mg
Keyword butternut squash brussels sprouts, Thanksgiving Brussels sprouts, Thanksgiving butternut squash
Tried this recipe?Let us know how it was!