Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.
- 1 pound brussels sprouts, ends trimmed and halved lengthwise
- 1 pound butternut squash, peeled, seeded and chopped into 1-inch cubes (about 2 1/2 cups)
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup pecans (optional, for serving)
- 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.
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