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top view of fall roasted veggies in a white bowl next to a towel

Butternut Squash and Brussels Sprouts

Butternut squash and brussels sprouts is such an easy fall side dish, but also can be served during the holidays! The veggies are tossed with cranberries and walnuts for more flavor and the perfect crunch!
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Course Side Dish
Cuisine American

Ingredients
  

  • 1 ½ lbs butternut squash peeled and cut into ¾-inch chunks
  • 1 ½ lbs Brussels Sprouts stems trimmed and sliced lengthwise in half
  • 2 tablespoons extra virgin olive oil
  • 2 tbsp pure maple syrup
  • ¾ teaspoon salt
  • ½ tsp ground black pepper
  • ½ tsp ground cinnamon
  • ¼ cup dried cranberries
  • ¼ cup walnuts chopped

Instructions
 

  • Preheat the oven to 400°F.
  • Line a baking sheet with parchment paper and spray with cooking spray.
  • Trim the Brussels Sprouts and cut them in half. Cut the Butternut Squash into bite-sized cubes.
  • Distribute the squash and brussel sprouts in an even layer on your baking sheet.
  • Drizzle with olive oil, honey, salt, pepper, and cinnamon. Mix the ingredients together to fully coat the sprouts and butternut squash. I find it’s easiest to use your hands!
  • Roast in the oven for 15 minutes, then give it a stir and roast for another 10 minutes. Remove the tray from the oven and scatter the dried cranberries and walnuts onto baking sheet. Toss and roast another 5-10 minutes.
  • Remove from the oven, allow to cool slightly and enjoy!
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