Maple Roasted Brussels Sprouts and Butternut Squash

Maple Roasted Brussels Sprouts and Butternut Squash are the Thanksgiving side dish that you have been looking for. These quick and easy veggies are tender, flavorful, and delicious. This vegan recipe will wow the whole family at your next holiday gathering, but it’s so easy you’ll likely make it for quick, wholesome weeknight dinners, too!

This holiday vegetable side dish tastes like it took a lot of time and talent to create, but here’s the secret: the oven does most of the cooking. All you have to do is chop, season, and pop the veggies on a sheet pan and the oven will take care of the rest while you focus on cleaning up or making other sides and entrees.

Why You'll Love these Maple Roasted Brussels Sprouts and Butternut Squash

• An ideal Thanksgiving side. Brussels sprouts and butternut squash have long held their own spots at the Thanksgiving table, but once you have them combined like this, you’ll never go back. Why make two individual side dishes when they’re better together? Half the work for an even better reward!
• Serve it all season long. But, I don't limit myself to the holidays. I make this dish throughout the season. I mean, why wouldn't I? It's makes weeknight meal planning so easy. Plus, if I have leftovers, I use it up the next day for lunch or dinner by throwing it in a salad.
• It's quick and easy. This recipe is so easy to prepare, especially if you use precut veggies. You literally throw everything into your pan, toss, and roast. It only takes ten minutes of active prep time to get these vegetables in the oven!
• Sweet and savory flavor. Just because something takes no time or effort to prepare, doesn't mean that it's quality is compromised. In fact, this side dish is bursting with flavour in every single bite. And maple syrup makes everything better, vegetables included. It adds the perfect touch of sweetness to the squash and brussels sprouts to appease even the pickiest eaters.
• Roasting makes everything better. The secret of roasting is that it makes everything taste better. It enhances the flavours in these vegetables about ten-fold. And don't get me started on the texture. The vegetables are crisp on the edges, yet soft and tender on the inside.

Ingredient Notes

To make this delicious Maple Roasted Brussels Sprouts and Butternut Squash, you will need the following ingredients (full measurements in recipe card below):

• brussels sprouts - if you’re really in a pinch and don’t have brussels sprouts on hand, you can substitute them for roughly chopped cabbage. It will be similar in flavor but you may have to adjust cooking time to make sure you don’t overcook the cabbage.
• butternut squash - if you’re not a fan of butternut squash, a similar hearty winter squash will work in its place. Acorn squash, buttercup squash, delicata squash, or even sweet potatoes will produce a similar result.
• olive oil - you can also use coconut oil or avocado oil.
• maple syrup - for the best flavor, try to use a natural maple syrup if you can find it. Many of the name-brand syrups contain large amounts of corn syrup or other artificial sweeteners which will change the taste. You can even substitute with honey.
• cinnamon
• salt and pepper
• pecans - nuts are optional but recommended! Instead of the pecans, you could try hazelnuts, macadamia nuts, walnuts or cashews.

You will also need measuring cups and spoons and a half sheet baking pan.

How to Make the Best Maple Roasted Brussels Sprouts and Butternut Squash

1. Combine ingredients. Add brussels spouts and butternut squash cubes to a parchment paper-lined half sheet baking pan. Drizzle with olive oil and maple syrup. Sprinkle cinnamon, salt, and pepper on top. Toss until combined. Spread the vegetables evenly in a single layer.

2. Roast. Roast in a 425F preheated oven for 25 minutes, until vegetables are tender and edges are browned.
3. Serve. Toss in pecans (if desired) and serve.

How to Serve

These roasted brussels sprouts and butternut squash are a classic side dish that is great for fall and winter gatherings like Thanksgiving, but also great for everyday meals. Just serve alongside roasted turkey, chicken, steak, tofu, or your protein of choice.

Some of my favorite fall dinners to serve with this are:

• Apple Cider Chicken
• Homemade Hamburger Helper
• Creamy Pesto Chicken
• Homemade Potato and Cheese Perogies
• Ground Beef Stuffed Peppers
• Indian Butter Chicken

Storage and Freezing Instructions

How to Store

Place leftover roasted vegetables in an airtight container and refrigerate for up to 4 days. Reheat in a 425F preheated oven for 10-15 minutes until warm and crisp, or in the air fryer at 400F for 10 minutes until warm.

How to Freeze

Spread leftover vegetables on a lined baking sheet and freeze for 2 hours, then transfer into a freezer bag and freeze for up to 3 months. You can reheat them straight out of the freezer (no need to thaw) by sautéing until heated through and crisped up. You can also try reheated in a 450℉ preheated oven for 10-15 minutes, or in the air fryer at 400F for 10-15 minutes.

More Fall Side Dishes

• 50 Best Thanksgiving Side Dishes
• Roasted Butternut Squash
• Brussels Sprouts with Bacon
• Creamed Corn
• Green Beans Almondine
• Honey Balsamic Brussels Sprouts

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