Roasted Butternut Squash Brussels sprouts with Pecans and Cranberries kept me fed through many potlucks; it tastes caramelized, toasty, and bright with little cranberry pops. It suits busy weeknight cooks and holiday hosts, and the whole pan takes about 45 minutes start to finish.
Easy Roasted Butternut Squash Brussels sprouts Recipe
Roasted Butternut Squash Brussels sprouts with Pecans and Cranberries hits that sweet-savory balance with crisp edges, tender centers, and tart bites of fruit. High heat browns the vegetables fast, while the pecans toast and add buttery crunch. A maple touch and herbs pull every bite together.
Sheet-pan roasting keeps cleanup simple and timing predictable. You finish the cranberries at the end so they plump and shine without scorching. The result tastes like fall in a bowl, with texture in every forkful.
Ingredients You’ll Need
- Butternut squash, 1 medium (about 2 pounds whole), peeled, seeded, and cubed 3/4-inch
- Brussels sprouts, 1 pound, trimmed and halved (quarter large ones)
- Olive oil, 3 tablespoons
- Pure maple syrup, 1 tablespoon (or honey if not vegan)
- Kosher salt, 1 to 1 1/4 teaspoons, to taste
- Black pepper, 1/2 teaspoon
- Ground cinnamon, 1/4 teaspoon (optional but lovely with squash)
- Garlic, 2 cloves minced, or 1/2 teaspoon garlic powder for speed
- Pecans, 1/2 cup roughly chopped
- Dried cranberries, 1/2 cup
- Fresh thyme or rosemary, 1 tablespoon chopped
- Balsamic vinegar or balsamic glaze, 1 to 2 teaspoons for finishing (optional)
- Orange zest, 1/2 teaspoon (optional, bright finish)
Pantry shortcuts and notes:
- Use pre-cut squash and bagged halved sprouts to save time.
- Choose cranberries you like: sweetened for a dessert-leaning vibe or reduced-sugar for balance.
- Swap pecans with walnuts or hazelnuts if you prefer.
Equipment:
- Large rimmed sheet pan (use two if crowded)
- Parchment paper for easy cleanup
- Large mixing bowl
- Chef’s knife and sturdy peeler
- Spatula or tongs
How to Make Roasted Butternut Squash Brussels sprouts with Pecans
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Heat the oven to 425°F. Line a large sheet pan with parchment.
- Combine squash, Brussels sprouts, olive oil, maple syrup, salt, pepper, cinnamon, and garlic in a large bowl. Toss until every surface glistens.
- Spread the vegetables on the sheet pan in a single layer. Leave a little space between pieces so they brown, not steam.
- Roast for 15 minutes. Stir and flip with a spatula to expose new sides.
- Sprinkle pecans over the pan. Roast 10 minutes more so the vegetables deepen in color and the nuts toast.
- Scatter cranberries over the top. Roast 3 to 5 minutes, just until they plump and turn glossy.
- Pull the pan and add chopped thyme or rosemary. Toss on the pan so the herbs wake up in the residual heat.
- Taste and adjust salt and pepper. Add a light drizzle of balsamic or a kiss of orange zest if you want a bright finish.
- Serve warm right off the pan or transfer to a platter. Stand back and accept compliments with grace and a fork.
Cooking tips & Mistakes to Avoid
- Dry the vegetables well after rinsing so oil sticks and edges brown.
- Cut squash and sprouts to similar size so they cook at the same rate.
- Don’t crowd the pan; use two pans if needed to keep space between pieces.
- Toss with enough oil to coat; dry spots burn before they caramelize.
- Add pecans halfway so they toast without turning bitter.
- Add cranberries near the end so they don’t harden or scorch.
- Keep the oven at 425°F; lower heat won’t brown the edges as well.
- Taste before finishing; a pinch of salt or a squeeze of acidity can make the flavors pop.
Variations To Try
- Gluten-free: This dish stays naturally gluten-free; check labels on cranberries and balsamic.
- Vegan: Use maple syrup and skip any butter finish.
- Nut-free: Swap pecans with pepitas or sunflower seeds.
- Spicy: Add 1/4 to 1/2 teaspoon red pepper flakes or a pinch of cayenne.
- Herby: Try sage ribbons or oregano if thyme isn’t handy.
- Cheesy: Crumble feta or goat cheese over the hot pan right before serving.
- Citrus twist: Finish with orange zest and a splash of fresh juice.
How to Serve Roasted Butternut Squash
Serve it as a cozy side with roast chicken, turkey, pork tenderloin, or salmon. Spoon it over quinoa or farro with arugula for a hearty bowl. Add a drizzle of balsamic glaze at the table for extra tang.
Make-Ahead and Storage
- Prep ahead: Cube squash and trim sprouts up to 2 days ahead; store them in separate airtight containers with a paper towel.
- Par-roast: Roast the vegetables for 15 minutes, cool, and refrigerate up to 2 days; finish roasting with pecans and cranberries right before serving.
- Fridge: Store leftovers in a lidded container for 4 days.
- Freezer: Freeze for up to 2 months; texture softens a bit, but flavor still shines.
- Reheat: Use a hot oven or air fryer at 425°F for 6 to 10 minutes to revive crisp edges. Microwave for speed, then finish in a skillet to bring back some texture.
Nutrition Information
Calories: about 230 per serving (6 servings). Protein: modest from sprouts and nuts; Carbs: mostly from squash and cranberries with solid fiber; Fat: primarily heart-healthy fats from olive oil and pecans.
Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables evenly on the prepared baking sheet.
- Roast for 20 minutes. Remove from oven, sprinkle the pecan halves over the top, and stir gently.
- Return to oven and roast for another 10 minutes, until vegetables are tender and browned and pecans are toasted.
- Remove from oven and transfer to a serving bowl. Add the dried cranberries and drizzle with maple syrup if using.
- Toss gently and serve warm.