Maple Roasted Brussels Sprouts and Butternut Squash

Maple roasted Brussels sprouts and butternut squash with pecan pieces and dried cranberries. A perfect appetizer or side for holiday or Autumn dinners. Gluten-free, vegan.

Did you think I was kidding about being obsessed with butternut squash?

These roasted veggies would be perfect as an appetizer for a holiday table spread.

Especially for Thanksgiving with ALL the best Fall food colors (orange for squash and brown for pecans) and also for Christmas with the red and green (cranberries + Brussels sprouts).

I’m a fan of maple roasted vegetables but I also added a little twist to this dish.

Adding apple cider vinegar gives a good balance with the pure maple syrup and makes a delicious glaze.

Topped with crushed and dried cranberries, you have yourself an easy and beautiful dish!

Want more roasted vegetable recipes? Try these maple roasted carrots or these spicy roasted Brussels sprouts.

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Yield: 6

Maple Roasted Brussels Sprouts and Butternut Squash

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Maple roasted Brussels sprouts and butternut squash with crushed pecans and dried cranberries. A perfect appetizer or side for holiday or fall dinners.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

For roasted veggies:

• 1 lb. Brussels sprouts, , cut in half (about 4 cups)
• 3 cups cubed butternut squash (from a small butternut squash or a 12-oz. pre-cut bag)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• salt and pepper, to taste

For topping:

• 1/4 cup pecan pieces, (even better if you make these roasted pecans, using maple syrup instead of honey!)
• 1/4 cup dried cranberries
• 1-2 tablespoons pure maple syrup, or to taste
• salt and pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. In a medium mixing bowl, add Brussels sprouts and cubed squash. Top with olive oil, apple cider vinegar and maple syrup and toss to combine.
3. Dump veggies on a baking pan in a single layer and top with salt and pepper. 
4. Bake at 400°F for 20-25 minutes or until tender and lightly browned.
5. Place roasted vegetables on a serving plate and top with pecans and dried cranberries. Add more maple syrup, salt and pepper if desired, and serve immediately.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 214Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 121mgCarbohydrates: 31gFiber: 6gSugar: 16gProtein: 3g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.