Description

A simple and flavorful side dish featuring caramelized butternut squash and Brussels sprouts tossed in maple syrup and olive oil, perfect for crisp fall evenings.

Ingredients

Scale

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 3/4-inch cubes

1 pound Brussels sprouts, trimmed and halved

2 1/2 tablespoons olive oil

2 tablespoons pure maple syrup

3/4 teaspoon sea salt, or to taste

1/4 teaspoon black pepper

1/4 cup chopped pecans or walnuts (optional)

1/3 cup dried cranberries (optional)

Fresh thyme or rosemary sprigs (optional)

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. In a large mixing bowl, combine butternut squash cubes and halved Brussels sprouts.

3. Drizzle olive oil and maple syrup over the vegetables, then sprinkle with salt and pepper and toss to coat evenly.

4. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.

5. Roast for 25 minutes, then use a spatula or tongs to stir and redistribute the vegetables for even browning.

6. Return to the oven and roast for an additional 5 minutes or until edges are golden and vegetables are tender.

7. Remove from the oven and let rest on the baking sheet for 3 to 5 minutes to allow the maple glaze to set.

8. If using, sprinkle chopped nuts, dried cranberries, and fresh herbs over the warm vegetables before serving.

9. Adjust seasoning with additional salt or a light drizzle of maple syrup if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: side dish
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8
Sodium: 200
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 28
Fiber: 5
Protein: 3
Cholesterol: 0

Keywords: maple roasted, butternut squash, brussels sprouts, roasted vegetables, fall recipe, cozy dinner, seasonal side