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Maple Roasted Brussels Sprouts and Butternut Squash Recipe

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Enjoy this delightful Maple Roasted Brussels Sprouts and Butternut Squash recipe that combines the natural sweetness of maple syrup with the hearty flavors of roasted vegetables, pecans, and dried cranberries for a perfect autumn side dish.

Ingredients

Vegetables

  • 1 pound Brussels sprouts, ends trimmed and sliced in half
  • 1 pound butternut squash, peeled, seeded, and cubed

Seasonings and Extras

  • 3 tablespoons olive oil
  • 4 tablespoons real maple syrup, divided
  • Salt and pepper, to taste
  • 1 cup whole pecans
  • 1/2 cup dried cranberries

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray to prevent sticking.
  2. Prepare Vegetables: In a large bowl, add the halved Brussels sprouts, cubed butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss everything together thoroughly to coat all pieces evenly. Season with salt and pepper to taste.
  3. Roast Vegetables: Spread the coated vegetables evenly on the prepared baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until the vegetables are tender and have a slight golden brown color.
  4. Combine and Coat: Remove the roasted vegetables from the oven and transfer them back into the large mixing bowl. Add the whole pecans, dried cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss everything to combine and coat the mixture evenly with the maple syrup.
  5. Serve: Serve the Maple Roasted Brussels Sprouts and Butternut Squash immediately as a flavorful side dish that complements any meal.

Notes

  • For extra crunch, toast the pecans separately before adding them to the dish.
  • Maple syrup can be substituted with honey if preferred, though this will alter the flavor slightly.
  • Use fresh Brussels sprouts and butternut squash for the best texture and flavor.
  • This dish can be served warm or at room temperature.
  • To make this recipe nut-free, omit the pecans and consider adding roasted seeds like pumpkin seeds instead.

Find it online: https://recipeplenty.com/maple-roasted-brussels-sprouts-and-butternut-squash-recipe/