Description
A delicious and festive Thanksgiving side dish combining roasted Brussels sprouts and cinnamon-spiced butternut squash, topped with toasted pecans and dried cranberries. This recipe offers a perfect balance of savory, sweet, and nutty flavors, ideal for holiday celebrations or a nutritious autumn meal.
Ingredients
Scale
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, or to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional, for additional sweetness)
Instructions
- Prepare Brussels Sprouts: Preheat oven to 400°F (200°C). Lightly grease a foil-lined baking sheet with 1 tablespoon olive oil. Trim the ends of Brussels sprouts, remove yellow leaves, and slice each in half. In a medium bowl, toss Brussels sprouts with 2 tablespoons olive oil and salt to taste. Place cut side down on the baking sheet.
- Roast Brussels Sprouts: Roast in the preheated oven for 20-25 minutes. During the last 5-10 minutes, turn sprouts over for even browning. The cut sides should be nicely charred but not blackened.
- Prepare Butternut Squash: On a separate foil-lined baking sheet lightly greased with 1 tablespoon olive oil, combine cubed butternut squash with 1 tablespoon olive oil, maple syrup, and cinnamon; toss to coat evenly.
- Roast Butternut Squash: Roast squash in the oven at 400°F for 20-25 minutes, turning once halfway through, until softened.
- Toast Pecans: Meanwhile, preheat another oven or use the same oven set at 350°F (175°C). Line a baking sheet with parchment paper and spread pecans in a single layer. Toast for about 5 minutes, checking frequently to prevent burning. Pecans should darken in color.
- Assemble the Dish: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. For added sweetness, drizzle 2 tablespoons of maple syrup, toss, then taste and add up to 2 more tablespoons if desired. Mix gently to combine all ingredients evenly.
Notes
- You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets placed on the same oven rack to save time.
- Be vigilant when toasting pecans, as they can burn quickly. Check frequently after 5 minutes.
- Adjust maple syrup quantity according to desired sweetness; start with less and add more incrementally.
- Use fresh Brussels sprouts and butternut squash for best flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 10g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
