Roasted Brussels Sprouts with Butternut Squash


Roasted Brussels Sprouts with Butternut Squash

Submitted by Nancy Boone


  • 3 cups Brussels sprouts trimmed and halved
  • 4 cups butternut squash peeled and cubed
  • 5 Tbsp. olive oil divided
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 3 Tbsp. maple syrup
  • 2 cups toasted pecans
  • 1 cup dried cranberries or cherries


  • Toss prepared Brussels sprouts with salt and 3 Tbsp. olive oil. Place cut side down on a baking sheet sprayed with nonstick spray. Toss prepared butternut squash with 2 Tbsp. olive oil, cinnamon and the maple syrup. In a single layer, put on a sprayed sheet pan. Roast both Brussels sprouts and butternut squash at 400 degrees for 20-25 minutes turning half way. Take care not to burn since oven temps vary. Toss both together with the toasted pecans and dried cranberries or cherries.


This is a great fall and winter side dish. Sweet and savory and good for you. If you think it needs a tad more sweetness, add 1 more tablespoon of maple syrup. When purchasing Brussels spouts, be sure to get the freshest you can find. ~ Nancy Boone