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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries—caramelized in a hot oven until tender and browned, then finished with a maple-balsamic drizzle. A warm fall side with sweet-tart dried cranberries and crunchy pecans for contrast in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

butternut squash, peeled and cubed
  • 4 cup butternut squash
brussels sprouts, trimmed and halved
  • 1 lb Brussels sprouts
seasoning and drizzle
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
toppings
  • 0.5 cup dried cranberries
  • 0.5 cup pecans, toasted

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F. Set a large sheet pan in the oven while it heats so the vegetables start caramelizing right away.
Season and roast
  1. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on the sheet pan. Spread into a single layer for even browning.
  2. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for deep golden edges on the squash and crisped, browned spots on the Brussels sprouts.
Make the maple balsamic and finish
  1. Whisk maple syrup and balsamic vinegar together until smooth and pourable. The mixture should look glossy and evenly combined.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and pecans, then serve warm. Use a quick toss so everything is coated and the pecans stay crunchy.

Notes

For the most caramelization, use a single layer with space between squash cubes and Brussels halves—crowding steams them. Refrigerate leftovers in an airtight container up to 3 days and rewarm on a sheet pan at 425F for 8-12 minutes. Freezing isn’t recommended because Brussels sprouts and squash can soften and lose texture. For a dairy-free option it already fits; for a vegan-friendly swap, keep balsamic as-is if it’s vegan.