Maple Glazed Roasted Brussels Sprouts and Butternut Squash
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Sweet, savory, and perfectly caramelized-this Roasted Brussels Sprouts and Butternut Squash dish is a colorful, crowd-pleasing side for fall and holiday dinners. Maple syrup, crisp bacon, and toasted pecans make every bite irresistible.
If you love easy sides, try this Maple Roasted Brussels Sprouts or this roasted fall vegetables recipe!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Serves: 6
- Season: Fall & Winter
What I Love About This Recipe
This is one of those recipes that instantly feels like autumn. The combination of golden, caramelized Brussels sprouts with naturally sweet butternut squash and maple syrup is irresistible.
I especially love how the crispy bacon and toasted pecans add texture and richness, while the dried cranberries bring a bright pop of color and flavor. It's a crowd-pleaser that's easy to make and beautiful on the Thanksgiving table!
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Ingredients
You'll need these simple, wholesome ingredients-many of which are pantry staples:
- Bacon: Adds smoky, savory depth to balance the sweetness.
- Olive Oil: Helps the vegetables roast evenly and develop golden edges.
- Brussels Sprouts: Trimmed and halved; choose firm, bright green sprouts.
- Butternut Squash: Peeled and cubed for tender, caramelized bites.
- Ground Cinnamon: A subtle spice that enhances the maple and squash flavors.
- Salt & Pepper: Essential for seasoning and balance.
- Maple Syrup: Adds sweetness and shine at the end of roasting.
- Dried Cranberries: For tartness and color.
- Pecan Halves: Toasted for crunch and nutty flavor.
How to Make Roasted Brussels Sprouts
Here's a quick overview of how to make this side dish. Begin by setting your oven to 450°F (232°C) and lining a large baking sheet with parchment paper or foil.
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, cinnamon, and a generous pinch of salt and pepper. Add the reserved bacon drippings if using.
- Arrange vegetables in a single layer on the baking sheet. Roast for 20-30 minutes, tossing once or twice during roasting, until vegetables are tender and golden. During the final 5 minutes of roasting, drizzle maple syrup over the vegetables and add cranberries. Toss gently to coat.
To Serve: Top with crumbled bacon and toasted pecans just before serving.
Variations
- Vegetarian: Omit the bacon and drizzle with a little extra olive oil before roasting.
- Spiced: Add a pinch of cayenne or smoked paprika for a touch of heat.
- Make-ahead: Roast the vegetables a few hours ahead and rewarm in a 400°F oven before serving.
- Add cheese: Sprinkle crumbled feta or goat cheese on top for a creamy finish.
Serving Suggestions
This festive side dish pairs wonderfully with:
- Holiday mains like roast turkey, glazed ham, or pork tenderloin
- Weeknight dinners such as baked salmon, chicken thighs, or lentil loaf
- A Thanksgiving or Christmas spread with mashed potatoes, green beans, and cranberry sauce
Recipe FAQs
Yes. You can roast the Brussels sprouts and butternut squash earlier in the day, then reheat them in a 400°F oven for 8-10 minutes just before serving. Wait to add the toasted pecans and bacon until after reheating so they stay crisp.
For beautifully caramelized vegetables, make sure they're spread in a single layer on the baking sheet with space between pieces. Overcrowding traps steam, which prevents browning. Placing the Brussels sprouts cut side down also helps them develop a golden, crisp edge.
Absolutely. For a vegetarian version, omit the bacon and simply toss the vegetables with olive oil and maple syrup before roasting. The sweet-savory flavors still shine, especially when finished with toasted pecans and dried cranberries.
While fresh vegetables give the best texture and flavor, you can use frozen if that's what you have. Thaw and pat them completely dry with paper towels before roasting to help them caramelize instead of steaming.
Toast pecan halves in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly golden. You can also toast them on a baking sheet in a 350°F oven for 5-7 minutes. Let cool before adding to the roasted vegetables.
More Easy Side Dish Recipes
If you love side dishes like this, you may also love these:
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Roasted Roasted Brussels Sprouts and Butternut Squash Recipe
Ingredients
- 4 slices cooked bacon crumbled
- 3 tablespoons olive oil
- 4 cups Brussels sprouts trimmed and halved
- 3 cups butternut squash peeled and cubed
- ½ teaspoon ground cinnamon
- salt and pepper to taste
- 3 tablespoons maple syrup
- 1 cup dried cranberries
- 2 cups pecan halves toasted
Instructions
- Preheat the oven to 450 degrees F. Cook the bacon on a baking sheet as you are preparing the Brussel Sprouts and Butternut Squash. Remove from the bacon to a paper towel-lined plate and leave a tablespoon or so of the bacon drippings in the pan.
- Place the butternut squash cubes and halved Brussels sprouts in a bowl. Drizzle 2 tablespoons of olive oil and ½ teaspoon of ground cinnamon over the vegetables. Toss until they are evenly coated. Transfer and spread the vegetables in a single layer on the sheet pan. Season with salt and pepper to taste; toss with the bacon drippings if used.
- To get a beautiful caramelization on the Brussel sprouts, flip them cut side down!
- Roast the vegetables in the preheated for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash cubes). Toss gently a couple of times during the cooking process. During the last 5 minutes of cooking, drizzle 3 tablespoons maple syrup over the vegetables, and add the dried cranberries; toss gently to coat. Remove from the oven and add cooked and crumbled bacon and toasted pecans before serving.
Notes
- Brussels Sprouts: Four cups of halved Brussels Sprouts and 3 cups of cubed butternut squash equal about 1 ½ pounds of each. For best results, choose small to medium sprouts and cut them evenly for even cooking.
- Butternut Squash: Peel and cube ahead of time for quicker prep.
- Maple Syrup: Pure maple syrup (not pancake syrup) gives the best flavor.
- Pecans: Toast in a dry skillet over medium heat for 3-4 minutes until fragrant.
- Storage: Store leftovers in an airtight container for up to 3 days; reheat in the oven to maintain crispness.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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