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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries are oven-caramelized until tender, with crispy browned edges. Maple balsamic adds glossy sweet-tang flavor right before serving.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 425F. Set a sheet pan inside while it heats for better browning.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan. Spread into a single layer so they caramelize instead of steaming.
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for golden-brown edges and squash that gives easily with a fork.
Make the maple balsamic and serve
  1. Whisk maple syrup and balsamic vinegar together. Stop when the mixture looks smooth and glossy.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and pecans, then serve warm. The cranberries should soften slightly while the pecans stay crisp.

Notes

For the best caramelization, roast on a preheated sheet pan and avoid crowding—use two pans if needed. Store leftovers in the refrigerator up to 4 days; rewarm in a 400F oven for 8-10 minutes to regain some crispness. Freezing is not recommended for best texture. For a lower-sugar option, replace maple syrup with an equal amount of sugar-free maple syrup and taste the balsamic as you whisk.