Every family has that one dish that feels like the heartbeat of Thanksgiving. For mine, it was always a bowl of roasted vegetables—golden butternut squash cubes mingling with lightly charred Brussels sprouts, all glistening with maple syrup. As the kitchen filled with the scent of roasting vegetables and the gentle sweetness of maple glaze, everyone seemed to linger closer, drawn by the promise of comfort on a plate. Over the years, that simple recipe evolved into what I now call Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans—a dish that captures everything I love about the season in one colorful medley.
I still remember the first time I added cranberries to the mix. Their ruby hue popped beautifully against the caramelized squash, and their tartness balanced the sweetness of the maple syrup perfectly. A handful of pecans, toasted just enough to bring out their nutty aroma, added a satisfying crunch that made the dish feel complete. It wasn’t long before this bright, flavorful combination claimed its place among our must-have Thanksgiving food sides.
Now, when I pull the tray of roasted Brussels sprouts and butternut squash from the oven, that familiar maple fragrance wraps the house in warmth. The sticky glaze bubbles at the edges, mingling with the earthy aroma of roasted vegetables. The sound of pecans scattering across the dish, followed by the cheerful burst of dried cranberries, is enough to signal that dinner is nearly ready. Maple Roasted Brussels Sprouts with Butternut Squash doesn’t just feed the body—it nourishes memories, weaving together the best flavors of fall in one irresistible side.
Print
Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This colorful side dish features caramelized brussels sprouts and butternut squash tossed in a maple glaze, then finished with tart cranberries and crunchy pecans. It’s an easy, festive addition to any fall or holiday meal.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss brussels sprouts and butternut squash with olive oil, maple syrup, salt, and pepper.
3. Spread vegetables in a single layer on a lined baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until edges are golden and tender.
5. While roasting, toast pecan halves in a dry skillet over medium heat for 3–5 minutes until fragrant.
6. Five minutes before the end of roasting, sprinkle dried cranberries over the vegetables.
7. Remove vegetables from oven and gently toss with toasted pecans.
8. Taste and adjust seasoning if needed, then serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: about 1 cup
- Calories: 200
- Sugar: 12
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Keywords: maple glazed vegetables, brussels sprouts recipe, butternut squash, holiday side dish, cranberries, pecans, thanksgiving sides
Whether served alongside turkey or as part of a vegetarian feast, this bright and flavorful dish continues to hold its own as one of the most beloved Brussels sprouts with cranberries recipes on my table. It has become more than tradition—it’s a celebration of color, flavor, and the simple joy of sharing food that feels like home.
Sweet, Savory, and Nutty Perfection
What makes Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans so irresistible is its delicate dance of flavors. Each ingredient plays a role—no single element overpowers the other. The Brussels sprouts bring a gentle bitterness that softens when roasted to crispy perfection. The butternut squash adds a subtle, buttery sweetness that caramelizes at the edges. Together, they set the stage for the rich, glossy maple glaze that ties everything together.
The cranberries add bursts of brightness, waking up every bite with their fruity tartness, while toasted pecans lend warmth and texture, keeping the dish from feeling one-note. The result is a perfect balance—sweet, savory, nutty, and slightly tangy—all mingling in every forkful. It’s no wonder this recipe has become such a favorite among Thanksgiving recipes side dishes and comforting fall dinners.
Beyond the holidays, this dish shines at nearly any gathering. Its jewel-toned appeal makes it as beautiful at a cozy potluck as it is on an elegant holiday table. The maple glaze clings invitingly to the vegetables, creating a caramelized finish that feels both rustic and refined. Whether you serve it warm from the oven or at room temperature, its layered flavors always deliver that perfect harmony of autumn—familiar, comforting, and endlessly satisfying.
When you make Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans, you bring together the very essence of the season. It’s a recipe that doesn’t just taste like fall—it feels like it.
What Makes This Dish So Irresistible
The Power of Seasonal Ingredients
One of the beauties of Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans is how effortlessly it celebrates fall’s finest produce. Brussels sprouts bring hearty, earthy flavor that sweetens as they roast, and butternut squash offers caramelized, buttery richness without heaviness. Cranberries add brightness and color contrast, while toasted pecans lend crunch and warmth. Each ingredient complements the others to create a nutritional, textural harmony that’s undeniably comforting.
Roasting allows these ingredients to reach their fullest potential—deep color, crisp edges, and that holiday aroma we all crave. It’s no surprise that Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans has earned its place among favorite Thanksgiving food sides, embodying all the cozy flavors of fall.
Maple Magic – Creating That Glaze
Pure maple syrup is the golden thread holding this dish together. Unlike other sweeteners, it caramelizes beautifully, coating the vegetables in a glossy glaze that enhances their natural flavors. The subtle woodsy notes perfectly complement the nutty Brussels sprouts and sweet squash. Compared to honey or brown sugar, maple syrup provides cleaner sweetness and even browning, ensuring a fragrant, balanced bite every time.
As the dish roasts, the syrup thickens and mingles with the vegetables’ natural sugars. The cranberries plump slightly, releasing their juices into the glaze, while the pecans become lightly candied. It’s simple to make yet full of culinary depth—proof that nature’s seasonal gifts, when treated with care, can create something extraordinary.
How to Make Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans
Ingredients You’ll Need
Gather these fresh ingredients for the perfect balance of sweet, savory, and nutty flavors.
| Ingredient | Measurement | Notes & Substitutions |
|---|---|---|
| Brussels sprouts | 1 lb (4 cups), trimmed and halved | Quarter large ones for even roasting. |
| Butternut squash | 1 medium (3 cups), peeled and cubed | Substitute sweet potatoes or acorn squash. |
| Olive oil | 2 tbsp | Avocado oil or melted butter also work. |
| Pure maple syrup | 3 tbsp | Use 100% real syrup. Honey can be used in a pinch. |
| Sea salt | ½ tsp | Kosher or Himalayan salt adds texture. |
| Black pepper | ¼ tsp | Balances sweetness and adds depth. |
| Dried cranberries | ½ cup | Swap with dried cherries or golden raisins. |
| Pecan halves | ½ cup | Use walnuts or seeds for a nut-free option. |
| Optional herbs | 1 tsp thyme or rosemary | Adds aroma and freshness. |
Step-by-Step Preparation Guide
Step 1: Prep the Vegetables
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Trim and halve Brussels sprouts; peel and cube the squash evenly for consistent roasting. Make sure vegetables are dry to encourage browning.
Step 2: Make the Maple Glaze
Whisk olive oil, maple syrup, salt, and pepper in a large bowl. Add vegetables, tossing to coat lightly. For added flavor, mix in chopped rosemary or thyme.
Step 3: Roast
Arrange vegetables in a single layer and roast 25–30 minutes, flipping halfway through. For deeper caramelization, increase temperature to 425°F (220°C) during the last 5 minutes.
Step 4: Toast the Pecans
In a dry pan over medium heat, toast pecans for 3–5 minutes until fragrant. Set aside.
Step 5: Add Cranberries and Finish
During the final 5 minutes of roasting, scatter cranberries over vegetables so they warm and soften slightly. Remove from oven and toss with toasted pecans.
Step 6: Taste and Serve
Adjust seasoning or drizzle with a touch more maple syrup. Garnish with herbs and serve warm on a platter showcasing the rich orange, green, and ruby tones of autumn.
- Double batch: Perfect for a crowd—use two trays and rotate halfway through roasting.
- Crispy edges: Space vegetables generously to prevent steaming.
- Make-ahead: Prep vegetables a day in advance; roast before serving.
- Flavor upgrade: Add balsamic glaze or orange zest before serving.
Serving, Pairing & Common Questions
Frequently Asked Questions
Can I make this dish ahead of time?
Yes. Roast the vegetables, cool completely, and refrigerate. Reheat at 375°F (190°C) for 10–12 minutes. Add pecans last so they remain crisp.
How do I store leftovers?
Keep in an airtight container for up to 4 days. Reheat in the oven or on the stovetop for best texture.
Can I use frozen Brussels sprouts or squash?
Yes, just thaw and pat dry first. Fresh gives the best caramelization, but frozen is convenient for busy prep days.
Need a nut-free version?
Substitute pumpkin or sunflower seeds. They give similar crunch while keeping the dish safe for all guests.
Is it vegan or gluten-free?
It’s naturally both! Just ensure your maple syrup is pure and ethically sourced.
Bringing It All Together – Why This Dish Belongs on Your Table
Every season tells a story through its food, and Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans captures autumn’s in the most delicious way. From the golden hues of squash to ruby cranberries and glossy maple glaze, it’s a warm celebration of harvest on every plate.
This dish transforms even simple meals into gatherings worth remembering. The aroma, color, and texture come together like a comforting symphony—crisp Brussels sprouts with cranberries, sweet squash, buttery pecans, and that signature maple coating making each bite festive and memorable.
Whether at Thanksgiving or a cozy weeknight dinner, it’s a gift of seasonal abundance that feels homemade in the best way possible. Let Maple Roasted Brussels Sprouts with Butternut Squash, Cranberries & Pecans take its place among your favorite Thanksgiving food sides—a dish that celebrates flavor, family, and the simple joy of fall.
