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Square image of roasted Brussels Sprouts, butternut squash, and root vegetables on a serving platter.
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Roasted Roasted Brussels Sprouts and Butternut Squash Recipe

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 14 servings
Calories: 100kcal
Author: Stephanie Wilson

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

  1. 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.
  2. Butternut Squash: Peel and cube ahead of time for quicker prep.
  3. Maple Syrup: Pure maple syrup (not pancake syrup) gives the best flavor.
  4. Pecans: Toast in a dry skillet over medium heat for 3–4 minutes until fragrant.
  5. Storage: Store leftovers in an airtight container for up to 3 days; reheat in the oven to maintain crispness.

Nutrition

Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 2mg | Sodium: 47mg | Potassium: 229mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3380IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 1mg