Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – Recipe

Bursting with flavor (Cinnamon!  Maple syrup!), this delicious take on a winter standard is also gluten free, vegetarian, and packed with fiber.


Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
One 1½ -pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubes)
2 Tablespoons olive oil
3 Tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 Tablespoons maple syrup (optional)


Roasted Brussels Sprouts:
Preheat oven to 400 F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

Slice trimmed Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil and salt to taste; toss to combine. Place on foil-lined baking sheet, cut side down, and roast for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning. The cut sides should be partially charred but not blackened.

Roasted Butternut Squash:
Preheat oven to 400 F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon; toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until soft.

Note: You can roast the Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries. Mix to combine.

(Optional) – For more sweetness, add 2 to 4 tablespoons of maple syrup. Do not add all the maple syrup at once; instead, start with 2 tablespoons, then add more as desired. Toss to combine.

Share your thoughts