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
- 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.
- Roast. Roast in a 425F preheated oven for 25 minutes, until vegetables are tender and edges are browned.
- 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
Recipe Tips and Tricks
- Cut vegetables ahead of time. Save yourself a bit of prep work (especially if you’re whipping up a big holiday meal) by cutting the vegetables a day or two beforehand. Store them in the refrigerator in an airtight container and then use them as directed in the recipe.
- Make them crispy and more charred. If you would like it the vegetables to be a little more crispier, place under the broiler for a couple minutes. Keep a close eye on the broiler as things can burn fast in there.
- Thanksgiving side dish. If you are hosting the big event this year, this recipe has just made your life a little easier. The key to stress-free holiday entertaining is to prepare some dishes that take no time and no effort to make. I am talking about dishes that take under 30 minutes to make or dishes that can be made in one pan — like these veggies.
- Repurpose the leftovers. Leftover roasted vegetables make a great addition to omelettes, soups and stocks, quiche, or homemade sauce reductions.
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
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Maple Roasted Brussels Sprouts and Butternut Squash
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.
Ingredients
- 1 pound brussels sprouts, ends trimmed and halved lengthwise
- 1 pound butternut squash, peeled, seeded and chopped into 1-inch cubes (about 2 ½ cups)
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup pecans (optional, for serving)
Instructions
- Preheat oven to 425 F. Line a large half sheet baking pan with parchment paper or grease lightly with cooking oil spray.
- Add brussels spouts and butternut squash cubes to the 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 and roast for 25 minutes, until vegetables are tender and edges are browned.
- Toss in pecans (if desired) and serve.
Notes
Make it more charred: If you would like it the vegetables to be a little more crispier, place under the broiler for a couple minutes. Keep a close eye on the broiler as things can burn fast in there.
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: maple roasted brussels sprouts and butternut squash, brussels sprouts and butternut squash, fall roasted vegetables
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Casey says
I’m excited to try this for thanksgiving! Do you think it would be alright to substitute sweet potatoes for the squash? Any adjustments?
Sam Hu | Ahead of Thyme says
Absolutely!
Kelly says
I’ve been asked to bring veg to Christmas dinner with special request for brussel sprouts (I guess they know my favourites!) and this recipe looks ideal. I do have some concern about the need to travel and reheat with the dish. Has anyone done this dish in advance? Any guidance appreciated!
Amanda says
I am always looking for ways to spruce up a meal with brussel sprouts. This looks awesome!
Aish Das Padihari says
This will be my husband's favorite. He loves Brussels sprouts. Thanks for sharing this recipe.