These simply Roasted Brussels Sprouts & Maple Butternut Squash is a perfect side dish for a fall gathering or your holiday table! I tossed them with toasted walnuts and dried cranberries which my children love! It is gluten free and dairy free and can be paleo friendly if you eliminate the dried cranberries. Bonus is this recipe can be made ahead to make your entertaining easier.
I started making this dish because no matter how hard I have tried my children do not like sweet potato casseroles. It is one of my favorite holiday dishes and I have tried lots of gooey marshmallows and candied nuts but nothing has worked. In the long run I rather avoid the extra sugar since there are always plenty of desserts. Additionally, I also find this recipe easier to make and with less ingredients than sweet potato casseroles.
I love that this dish is simple enough to have during the week, but also elegant enough for a holiday. It is also great that it is filled with all healthy ingredients, which I find is a nice balance for your holiday table! Lastly, I love how easy it is to make.
Chop your veggies (you can make it even easier and buy them chopped) you can also chop them in advance to make the prep work less the day you are entertaining. Mix them with olive oil, salt and maple syrup and roast and that is really it!
Tips & Adaptations for Roasted Brussels Sprouts & Maple Butternut Squash:
- If you are making this ahead of time – make sure to let it cool completely before covering (this will ensure your brussels sprouts stay crispy, if you cover them while they are hot they will get soft).
- When you are reheating this dish make sure to take it out a few hours before to come to room temperature this is the most important part! When they are at room temperature they need less time to reheat and will not dry out.
- If you are making ahead of time do NOT mix in your walnuts and dried cranberries. Measure and set aside until you are ready to serve (the nuts will get soggy).
- Feel free to use your favorite nut here – pecans or almonds would work as well!
- If your guests have a nut allergy pumpkin seeds would also work really well.
- If you want to avoid sugar or on a paleo diet eliminate the dried cranberries – I mostly just love the color they add to this dish 🙂
- Some recipes have you remove the the leaves, but we really enjoy the crispy parts – just watch them carefully so they do not burn.
My older two children like crispy Brussel sprouts so I save some extra leaves and my little guy loves the squash!
- 1 lb Brussels Sprouts
- 1 1/2 lbs Butternut Squash
- 2 tbs olive oil - divided
- 1 tsp sea salt - divided
- 1 tbs Pure Maple Syrup
- 1/3 cup toasted and chopped walnuts can be whole but I think it tastes better and is easier to eat when they are chopped
- 1/4 cup dried cranberries optional
- Preheat the oven to 400 and lightly spray two baking sheets with olive oil or canola spray to prevent sticking.
- Trim the end of your brussels sprouts and then cut in half or quarters if they are very large.
- Place the brussels sprouts onto one of the baking sheets and toss with 1 tablespoon of olive oil and 1/2 tsp of salt.
- Next peel and remove the seeds from the butternut squash and then cut into one inch pieces (alternatively you can buy it pre-chopped)
- Add squash to the second baking sheet and toss with remaining olive oil (1 tbs), salt (1/2 tsp) and 1 tbs of maple syrup
- Place both pans in the oven and cook the brussel sprouts for 15 minutes and the butternut squash for 30 minutes. Rotate the pans and mix the vegetables half way through the baking time.
- When they are done roasting, add them to an oven safe baking dish (if you are reheating) or your serving dish.
- If you are serving immediately mix with walnuts and dried cranberries and enjoy!
- If you plan on serving them later in the day or the next day let them cool completely before covering (this will ensure your brussels sprouts stay crispy, if you cover them while they are hot they will get soft). Do NOT mix in your walnuts and dried cranberries. Measure and set aside until you are ready to serve (the nuts will get soggy).
- Take out a few hours before (lunch time) to ensure they come to room temperature - this is the most important part! When they are at room temperature they need less time to reheat and will not dry out.
- Preheat oven to 325
- Heat for 20-25 minutes (mix halfway through)
- Add your walnuts and dried cranberries and serve!
- Option - you can add an extra teaspoon of olive oil or maple syrup, but I did not think it was necessary
- Preheat oven to 350 degrees F.
- Toast nuts before chopping them into smaller pieces.
- Place nuts on an un-greased shallow pan or a cookie sheet or jelly roll pan with sides
- Bake 5 to 10 minutes or until they are golden brown
- Remove from pan to cool