Brussels sprouts Cranberries Pecans Beets and Butternut Squash turned me into a sheet-pan superfan after one cozy fall dinner with friends. This combo tastes sweet, tangy, toasty, and a little earthy, and it suits cooks who want a colorful side or meatless main in about 50 minutes.
Easy Brussels sprouts Cranberries Pecans Beets Recipe
Brussels sprouts Cranberries Pecans Beets and Butternut Squash hits the sweet-savory balance that makes roasted veggies sing. You roast on two hot pans, so everything caramelizes and stays crisp-tender. Fresh cranberries pop like edible confetti and keep the flavors bright.
Maple-Dijon dressing ties the veggies together without weighing them down. Pecans add buttery crunch and a hit of protein, while herbs and orange zest keep the whole pan vibrant.
Ingredients You’ll Need
- Brussels sprouts: 1½ lb, trimmed and halved. Use pre-trimmed bags to save time.
- Butternut squash: 4 cups ¾-inch cubes (about 1 medium). Buy pre-cubed to shave prep time.
- Beets: 3 medium, peeled and cubed. Shortcut: vacuum-packed cooked beets work; add them halfway through roasting.
- Fresh cranberries: 1 cup. Swap in ½ cup dried cranberries if fresh berries feel too tart.
- Pecans: ½ cup halves. Toast them for deeper flavor. Walnuts or sliced almonds also work.
- Olive oil: 5 tbsp total (3 for roasting, 2 for dressing). Avocado oil also works for high heat.
- Maple syrup: 2 tbsp. Honey works if you don’t need vegan.
- Dijon mustard: 2 tsp. I like Maille for smooth tang.
- Apple cider vinegar: 1½ tbsp. Balsamic adds a richer vibe if you want it sweeter.
- Garlic: 1 small clove, minced.
- Fresh thyme or rosemary: 1 tbsp chopped, or 1 tsp dried.
- Orange zest: 1 tsp for a citrus lift.
- Kosher salt and black pepper: to taste (start with 1½ tsp salt, ¾ tsp pepper).
Equipment:
- Two large rimmed sheet pans, parchment, large bowl, small jar or whisk, microplane, and a sturdy spatula.
How to Make Brussels sprouts Cranberries Pecans Beets and Butternut Squash
- Prep: 20 minutes
- Cook: 30–35 minutes
- Total: 50–55 minutes
- Heat the oven to 425°F and place two sheet pans inside to preheat. Hot pans jump-start browning.
- Toss the Brussels sprouts, squash, and raw beets with 3 tbsp olive oil, salt, pepper, and half the herbs. If you use cooked beets, keep them out for now.
- Spread the veggies on the hot pans in single layers. Keep space between pieces so they roast, not steam.
- Roast for 15 minutes. Stir with a spatula, rotate the pans, and add the fresh cranberries (and cooked beets if using).
- Roast 12–18 minutes more, until the sprouts show deep golden edges, the squash turns tender, and the cranberries blister and slump.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes, or slide them onto a corner of a pan for the last 5 minutes. Pull them when they smell nutty.
- Shake the dressing: combine 2 tbsp olive oil, maple syrup, Dijon, cider vinegar, garlic, orange zest, remaining herbs, and a pinch of salt and pepper in a jar. Shake until glossy.
- Transfer the hot veggies to a bowl, add pecans, and toss with just enough dressing to coat. Taste and adjust salt, pepper, or acid.
Cooking Tips & Mistakes to Avoid
- Dry the veggies well after washing; water blocks browning.
- Cut everything to similar size; even pieces cook evenly.
- Give the pan breathing room; crowding makes soggy veggies.
- Preheat the pans; cold pans stall caramelization.
- Add cranberries mid-roast; early berries burst too hard and scorch.
- Salt in layers; season before roasting and again after dressing.
- Taste the dressing; balance acid with a splash more maple if the cranberries feel extra tart.
- Keep nuts separate until the end; they burn if you add them too early.
Variations I’ve Tried
- Gluten-free: The base recipe uses no gluten.
- Vegan: Use maple syrup; skip cheese add-ins.
- Add-ins: Crumbled goat cheese or feta, pomegranate arils, cooked farro or quinoa, or crispy chickpeas for extra protein.
- Herb swaps: Sage or oregano add cozy notes.
- Flavor twist: Use balsamic glaze instead of maple-Dijon for a sweeter finish.
How to Serve Brussels sprouts Cranberries Pecans Beets
Serve it warm as a holiday side, or pile it over arugula with extra dressing for a hearty salad. Pair it with roasted chicken, salmon, or lentil loaf. I also tuck leftovers into grain bowls with quinoa and a crumble of goat cheese for lunch.
Make-Ahead and Storage
Roast the veggies up to 2 days ahead and store them in the fridge; keep dressing and pecans separate. Reheat the veggies on a hot sheet pan at 400°F for 8–10 minutes to bring back crisp edges, then toss with dressing and pecans. Freeze roasted squash and beets for up to 2 months; thaw in the fridge and re-crisp in the oven, and add fresh-roasted sprouts for the best texture.
Nutrition Information
Calories: about 330 per serving (6 servings). Protein: ~8–10g from sprouts and pecans. Carbs: ~40–45g from squash, beets, cranberries, and maple with plenty of fiber. Fat: ~17–20g, mostly from olive oil and pecans with a mix of mono- and polyunsaturated fats.
Roasted Brussels Sprouts, Cranberries, Pecans, Beets, and Butternut Squash Salad
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss Brussels sprouts, butternut squash, and beets with olive oil, salt, and pepper.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly browned.
- During the last 5 minutes of roasting, scatter pecans on the baking sheet to toast.
- In a small bowl, whisk together balsamic vinegar and honey (if using).
- Transfer roasted vegetables and pecans to a large bowl. Add dried cranberries and gently toss with balsamic dressing.
- Serve warm or at room temperature.