Maple Roasted Brussel Spouts and Butternut Squash Recipe

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Patsy Published: May 17, 2021 Modified: May 31, 2021

How To Make Maple Roasted Brussel Spouts and Butternut Squash

Maple syrup adds a nice sweetness to this roasted brussels sprouts and butternut squash recipe. This delicious side dish also has nuts and cranberries.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 1lbbrussels spouts,ends trimmed, sliced in half
  • 1lbbutternut squash,peeled, seeded, and cubed
  • 3tbspolive oil
  • 4tbspreal maple syrup,divided
  • salt and pepper
  • 1cupwhole pecans
  • ½cupcranberries,dried


  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil.

  2. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.

  3. Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.

  4. Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.


  • Calories: 247.50kcal
  • Fat: 18.73g
  • Saturated Fat: 1.97g
  • Monounsaturated Fat: 11.67g
  • Polyunsaturated Fat: 4.32g
  • Carbohydrates: 21.41g
  • Fiber: 3.61g
  • Sugar: 10.75g
  • Protein: 2.35g
  • Sodium: 283.04mg
  • Calcium: 64.02mg
  • Potassium: 374.78mg
  • Iron: 1.06mg
  • Vitamin A: 403.05µg
  • Vitamin C: 17.28mg
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