Ingredients
Vegetables
- 1 small butternut squash, peeled and cut into ½ inch cubes
- 1 ½ pounds Brussels sprouts, trimmed and halved from top to bottom
Seasonings & Toppings
- Olive oil (about 4 tablespoons total)
- Kosher salt (about 1 teaspoon total)
- Ground black pepper, to taste
- 4 tablespoons maple syrup, plus more for final drizzle
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it is hot enough for roasting the vegetables to a perfect golden crisp.
- Prepare Butternut Squash: On a large sheet pan, toss the peeled and cubed butternut squash with about 2 tablespoons of olive oil, ½ teaspoon kosher salt, and ground black pepper to taste. Spread evenly to avoid overcrowding, which causes steaming instead of roasting.
- Prepare Brussels Sprouts: On a separate large baking sheet, toss the halved Brussels sprouts with about 2 tablespoons olive oil, ½ teaspoon kosher salt, and ground black pepper. Arrange the Brussels sprouts flat side down to help develop a nice golden brown color.
- Roast Vegetables: Roast the Brussels sprouts for 15-18 minutes and the butternut squash for 22-25 minutes in the preheated oven. Avoid flipping the sprouts during this stage to allow caramelization on the flat side.
- Apply Maple Syrup and Continue Roasting: Remove both pans from the oven and drizzle about 2 tablespoons maple syrup over each. Toss the vegetables to coat evenly and flip them to promote uniform browning. Return to oven and roast for an additional 5 to 8 minutes, watching carefully to prevent the maple syrup from burning.
- Combine and Serve: Let the roasted vegetables cool for a few minutes. In a large serving bowl, combine the roasted butternut squash and Brussels sprouts with dried cranberries and pumpkin seeds. Finish with an extra drizzle of maple syrup to taste. Toss gently and serve warm or at room temperature. Enjoy!
Notes
- Use separate baking sheets and avoid overcrowding the vegetables to prevent steaming and ensure proper roasting.
- Do not flip Brussels sprouts during the initial roasting to develop a crispy, caramelized flat side.
- Keep a close watch when roasting with maple syrup added during the second roasting phase to prevent burning.
- This dish can be made ahead and reheated gently before serving.
- For an extra touch, consider adding chopped fresh herbs like thyme or rosemary after roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
