Roasted Butternut Squash & Brussel Sprouts

This is an excellent side dish you can add to your holiday table!


  • 2 cups diced butternut squash
  • 2 cups halved Brussel sprouts
  • 1/2 cup olive oil, divided
  • Salt/Pepper to taste
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 1/4 cup dried cranberries or cherries
  • 1/4 cup apple or orange juice
  • 1/4 cup spiced pumpkin seeds or pecans
  • Recipe

    Preheat the oven to 425ºF. In a medium mixing bowl, add the Brussel sprouts, 1/4 cup of the oil, salt and pepper. Toss until all the sprouts are coated well and spread in an even layer, flat side down on half of a foil-lined sheet pan. To the same mixing bowl, add the butternut squash, remaining oil, maple syrup, cinnamon, salt and pepper. Toss until combined well, then spread in an even layer on the other half of the sheet pan. Bake for 40 minutes, tossing halfway through. Meanwhile, in a small microwave-safe bowl, heat the fruit juice for 30 seconds. Add the dried fruit to the warm juice and allow them to soften/plump while the vegetables roast. Once the vegetables are caramelized and tender, remove from the oven and transfer to a large mixing bowl. Drain and discard the juice from the dried fruit and add the fruit to the mixing bowl. Toss until combined well, then transfer to a serving dish. Top with spiced nuts.

    Approximate Nutrition Information for 1 serving (6 servings): 255 calories, 19g fat, 20g carbs, 2g protein

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    This is an excellent side dish you can add to your holiday table!