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