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Closeup picture of Brussel Sprouts

Roasted Brussel Sprouts with Butternut Squash, Cranberries and Pecans

This bright and tasty roasted vegetable dish is super easy to make. The flavors come together and create a robust and flavorful vegetable side for any occasion.
5 from 1 vote
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Course: lunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: brussel sprouts, butternut squash, roasted vegetables
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 peopl3
Calories: 97kcal

Ingredients

  • 1 lb fresh Brussel Sprouts
  • 1/2 lb Butternut Squash
  • 1/2 cup Raw Cranberries
  • 1/2 cup Pecan, halves
  • 1/4 cup Olive Oil
  • 1/3 cup Maple Syrup
  • Salt
  • Pepper

Instructions

  • Clean and cut Brussel Sprouts in half.
  • Rough chop cranberries. Just so they are big cut pieces
  • Cut Butternut Squash in 1/2" Cubes
  • Add first 3 ingredient and Pecans to big bowl.
  • Drizzle with 1/4 cup of Olive Oil and mix thoroughly.
  • Add Maple Syrup and mix until everything is coated with oil and syrup
  • Spread on single baking sheet and salt and pepper to taste.
  • Roast in a 350° (170 °C) for 20-25 minutes. Stirring halfway through.

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Nutrition

Serving: 1cup | Calories: 97kcal | Carbohydrates: 14.6g | Protein: 1.7g | Fat: 4.4g | Saturated Fat: 0.7g | Sodium: 12mg | Potassium: 313mg | Fiber: 2.5g | Sugar: 7g | Iron: 1mg

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