Description
This Roasted Brussels Sprouts and Butternut Squash dish is a beautiful balance of savory, sweet, and nutty flavors. Tender caramelized vegetables are paired with maple-glazed walnuts and bursts of tart cranberries, creating a warm, comforting side dish that feels both rustic and elegant. Perfect for weeknight dinners, holiday tables, or as a hearty salad topping.
Introduction
Few dishes capture the essence of cozy, seasonal cooking like roasted vegetables. Brussels sprouts and butternut squash become irresistibly golden in the oven, developing deep flavor and natural sweetness. When finished with maple-coated walnuts and dried cranberries, this dish transforms into something special enough for guests yet simple enough for everyday meals.
Why You’ll Love This Recipe
It’s naturally colorful and visually stunning
The sweet and savory flavor balance is perfectly satisfying
Easy to prepare with minimal ingredients
Ideal for holidays, meal prep, or healthy dinners
Works as both a side dish or vegetarian main
Ingredients
1 pound Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
Salt and black pepper to taste
1/2 teaspoon smoked paprika, optional
1/4 cup walnuts
1 tablespoon pure maple syrup
1/4 cup dried cranberries
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the Brussels sprouts and butternut squash on the baking sheet. Drizzle with olive oil and season with salt, black pepper, and smoked paprika if using. Toss well to evenly coat.
Spread the vegetables into a single layer and roast for 25 to 30 minutes, stirring halfway through, until tender and nicely caramelized.
While the vegetables are roasting, heat a dry skillet over medium heat. Add the walnuts and toast for 2 to 3 minutes until fragrant. Drizzle in the maple syrup and stir quickly to coat the nuts evenly. Remove from heat.
Once the vegetables are done, transfer them to a serving dish. Sprinkle the maple walnuts and dried cranberries over the top.
Serve warm.
Variations
Add crumbled feta or goat cheese for a creamy contrast
Swap walnuts for pecans or almonds
Add a splash of balsamic glaze for extra depth
Include roasted red onions for more sweetness
Tips for the Best Results
Cut vegetables evenly for uniform roasting
Avoid overcrowding the baking sheet for proper caramelization
Toast the nuts carefully to prevent burning
Adjust maple syrup to taste if you prefer more sweetness
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the oven or skillet to maintain texture
Not recommended for freezing due to texture changes
Serving Suggestions
Serve alongside roasted chicken, turkey, or pork
Use as a topping for grain bowls or salads
Pair with quinoa or wild rice for a vegetarian meal
Add to a holiday spread as a colorful side dish
FAQs
Can I make this ahead of time
Yes, roast the vegetables ahead and add walnuts and cranberries just before serving
Can I use frozen butternut squash
Yes, but roast at a slightly higher temperature and expect extra moisture
Is this recipe vegan
Yes, it is completely plant-based
Can I omit the maple syrup
Yes, but it adds a beautiful glaze and depth of flavor
Conclusion
Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is a comforting, flavorful dish that brings warmth and elegance to any meal. With its rich caramelization, crunchy nuts, and sweet-tart finish, it’s the kind of recipe that quickly becomes a seasonal favorite. Whether served at a holiday table or a simple family dinner, this dish delivers both nourishment and unforgettable flavor in every bite.