Maple Glazed Roasted Brussels Sprouts and Butternut Squash with dried cranberries, toasted pecans, and crispy bacon. This is the perfect Thanksgiving side. It literally combines every flavor you love for the holidays. And… it’s very, very easy to make.
Like in… one sheet pan. Plus a little chopping.
Health Note for Roasted Brussels Sprouts and Butternut Squash
And that chopping will give you time to reflect on how healthy Brussels sprouts are. Did you know “Brussels sprouts are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C?” And butternut squash “is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese.”
Roasted Brussels Sprouts Make the Perfect Holiday Side
The end result is absolute deliciousness. These Maple Glazed Roasted Brussels Sprouts and Butternut Squash are crispy and caramelized and smoky with bacon. Truly… this side dish kind of IS Thanksgiving for me.
In fact, we love it enough to serve it for Christmas and even into the winter months as well.
How to Make Maple Glazed Roasted Brussels Sprouts and Butternut Squash
It’s a simple sheet pan bake in a 450-degree oven for 20 to 30 minutes.
Begin by cooking the bacon on a sheet pan for 15 minutes or until crispy. I find myself cooking the whole package of bacon, reserving what I need for this recipe, and storing the rest in the refrigerator for easy ads. Soups, potatoes, salads… doesn’t bacon just add a flavor punch to about anything?
While the bacon is cooking, remove the ends of the Brussels sprouts and half. Toss in a bowl. Cube the butternut squash into about 1-inch chunks. Add that to the bowl as well. By then, the bacon should be cooked.
Transfer the bacon to a paper towel-lined plate to drain. Remove all but 1 to 2 tablespoons of the drippings – (it will add flavor to the vegetables).
Toss the Brussels sprouts and butternut squash cubes with olive oil, salt, pepper, and ground cinnamon. Roast in the preheated oven for 20 to 30 minutes or until tender and caramelized. During the last 5 minutes, add the dried cranberries and drizzle with maple syrup. Once cooked, toss with crumbled bacon and toasted pecans.
- 4 slices of cooked bacon
- 3 tablespoons olive oil
- 4 cups Brussels sprouts, trimmed and halved
- 3 cups butternut squash peeled and cubed
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
- 3 tablespoons maple syrup
- 1 cup dried cranberries
- 2 cups pecan halves, toasted
- 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 1/2 tsp 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.
Four cups of halved Brussel Sprouts and 3 cups of cubed butternut squash equal about 1 1/2 pounds of each.
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