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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and brussels sprouts with pecans and cranberries is a vibrant American side dish with caramelized edges and a maple balsamic glaze. Oven-roasted squash cubes and crispy halved Brussels sprouts get tossed with dried cranberries and toasted pecans for sweet-tangy flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 4 cup butternut squash peeled and cubed
  • peeled and cubed
brussels sprouts
  • 1 lb Brussels sprouts trimmed and halved
  • trimmed and halved
seasoning and oil
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
maple balsamic glaze
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
toppings
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425F so it’s hot for caramelization.
  2. On a large sheet pan, toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Roast
  1. Roast for 25-30 minutes, tossing halfway, until the vegetables are tender and caramelized with browned edges (spread in a single layer for best browning).
Make maple balsamic and finish
  1. Whisk maple syrup and balsamic vinegar until smooth and glossy.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and toasted pecans, then serve warm.

Notes

For deeper caramelization, keep the squash and Brussels sprouts on a single sheet pan layer without crowding; if your pan is small, use two pans. Refrigerate leftovers in an airtight container up to 4 days and rewarm in a 400F oven until hot. Freezing is not recommended for best texture. For a lower-sugar option, use sugar-free maple syrup in the glaze.