Roasted Brussels Sprouts and Butternut Squash
You'll love this Roasted Butternut Squash and Brussels Sprouts dish! It's tossed in maple syrup, making it the perfect sweet and savory side for any holiday or family dinner.
Ingredients
- 1 small butternut squash
- 1 ½ pounds Brussels sprouts
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ground black pepper to taste
- 4 tablespoons maple syrup
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Instructions
- Heat Your Oven: First thing, get your oven preheating to 450 degrees F.
- Prep the Veggies: In one pan, toss cubed butternut squash with olive oil, salt, and pepper. Do the same in another pan for halved Brussels sprouts.
- Time to Roast: Place the sprouts with their cut side down. The Brussels sprouts will take about 15-18 minutes, and the butternut squash will need 22-25 minutes. You want them to be nice and tender.
- Make It Sweet: Drizzle maple syrup over each pan of veggies. Give them a toss and pop them back in the oven for 5 to 8 more minutes until they look golden and delicious.
- Mix and Serve: Let your veggies cool for a minute. Then, in a big bowl, mix them with dried cranberries and pumpkin seeds. Stir it and serve it up!
Notes
- Using two separate pans is my secret for perfectly roasted, non-soggy veggies.
- Don't pile the veggies on top of each other; give them some breathing room on the pan!
- That high 450°F oven temp is what gives you that yummy, caramelized flavor.
- To get ahead, feel free to chop your squash and sprouts a day or two in advance.
- Have fun with it! Toss in some toasted pecans or a little feta cheese.