Description
A vibrant and flavorful Thanksgiving side dish featuring roasted Brussels sprouts and cinnamon-spiced butternut squash tossed with toasted pecans and dried cranberries. This recipe combines sweet, savory, and nutty flavors for a perfect holiday accompaniment.
Ingredients
Scale
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional, for extra sweetness)
Instructions
- Prepare Brussels Sprouts: Preheat oven to 400°F (200°C). Lightly grease a foil-lined baking sheet with 1 tablespoon olive oil. Trim the ends and remove yellow leaves from Brussels sprouts, then slice them in half. In a medium bowl, toss the halved sprouts with 2 tablespoons olive oil and salt to taste. Arrange them cut side down on the baking sheet and roast for 20-25 minutes, turning over during the last 5-10 minutes to ensure even browning. The edges should be nicely charred but not blackened.
- Roast Butternut Squash: Preheat oven to 400°F (200°C). Lightly grease a foil-lined baking sheet with 1 tablespoon olive oil. In a medium bowl, combine cubed butternut squash with 1 tablespoon olive oil, maple syrup, and ground cinnamon. Toss well and spread in a single layer on the baking sheet. Bake for 20-25 minutes, turning halfway through, until tender and caramelized. Both the Brussels sprouts and butternut squash can be roasted simultaneously on separate racks.
- Toast Pecans: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread pecan halves evenly and toast in the oven for about 5 minutes, checking frequently to prevent burning. Remove once pecans darken slightly and become fragrant.
- Assemble the Dish: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to mix. If desired, add 2 to 4 tablespoons of maple syrup gradually to increase sweetness, tossing again to combine evenly. Serve warm or at room temperature.
Notes
- Roast Brussels sprouts and butternut squash on separate baking sheets but cook simultaneously to save time.
- Monitor pecans closely while toasting as they can burn quickly.
- Adjust maple syrup quantity to suit your preferred level of sweetness.
- Removing yellow leaves from Brussels sprouts improves texture and appearance.
- Turning vegetables during roasting ensures even caramelization and flavor development.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
