Go Back

Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries is a sheet-pan side dish with caramelized edges and sweet-tangy maple balsamic. Roast until tender and golden, then toss with dried cranberries and toasted pecans for a warm, flavorful finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash
  • 4 cup butternut squash Peeled and cubed.
Brussels sprouts
  • 1 lb Brussels sprouts Trimmed and halved.
Olive oil
  • 3 tbsp olive oil
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Maple syrup
  • 2 tbsp maple syrup
Balsamic vinegar
  • 1 tbsp balsamic vinegar
Dried cranberries
  • 0.5 cup dried cranberries
Pecans
  • 0.5 cup pecans Toasted.

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F and position a rack in the middle for even browning.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan until evenly coated, with a light sheen on the vegetables.
  3. Roast for 25-30 minutes, tossing halfway, until butternut squash is tender and caramelized and Brussels sprouts are browned at the cut sides.
Make the maple balsamic and finish
  1. Whisk maple syrup and balsamic vinegar together until glossy and smooth.
  2. Toss the roasted vegetables with the maple balsamic mixture, dried cranberries, and toasted pecans until everything is evenly coated and the cranberries look lightly plumped, then serve warm.

Notes

For the best caramelization, spread the squash and Brussels sprouts in a single layer with cut sides facing down where possible, and don’t overcrowd the sheet pan. Refrigerate leftovers in an airtight container for up to 3 days and rewarm in a 400F oven until hot (about 8–12 minutes). Freezing is not recommended due to texture changes in Brussels sprouts. If you want it dairy-free and vegan, this recipe already fits—just ensure your balsamic is vegan if it’s labeled, and use maple syrup as written.