Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – one of the best holiday side dishes you’ll ever try! Perfect recipe for Thanksgiving, Christmas, New Year’s Eve or any time you like! It’s also healthy, gluten free, vegetarian, and packed with fiber!
Thanksgiving and Christmas are two of my favorite holidays! I love the kinds of food we cook this time of year, bursting with Fall and holiday flavors. While we all love old regular side dish recipes that we are so accustomed to this time of year: green beans, mashed potatoes, sweet potatoes, etc., I hope you will also give a try to these Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries. This holiday side dish recipe will add lots of color and flavor to your table!
I love the combination of ingredients here! Even if you don’t like Brussels sprouts, you’ll love them here. Roasted Brussels sprouts taste great when combined with all the classic Fall flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the brussels sprouts. And, you get a little bit of crunch from pecans and dried cranberries.
This recipe makes a beautiful presentation, too – it’s a perfect Holiday side dish that will make a great addition to both Thanksgiving and Christmas menus.
Perfect holiday side dish recipe. If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try these Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries!
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- 1/4 teaspoon Salt to taste
- 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup optional
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
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The video shows how to make this delicious Thanksgiving Side Dish with Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries:
I plan to make this for Thanksgiving and bought everything today 11-14-18. I didn’t realize that the sell date for the Brussel Sprouts is 11-19. Can I cook them and freeze them to use in this recipe for Thanksgiving?
What brand of maple syrup did you use?
Can I use fresh cranberrys
I am diabetic. Can you cut back on the maple syrup. And the Nutrional info doesn’t give the serving size.
i have a guest who is allergic to nuts. What might you replace the pecans with to give crunch and savory dimension?
I read some of the comments on Pinterest and someone said they used pumpkin seeds in place of the nuts and they enjoyed it.
I’ve made it with pumpkin seeds. Here is the recipe: https://juliasalbum.com/maple-butternut-squash-roasted-brussels-sprouts-pumpkin-seeds-and-cranberries/
I am sooo excited about this recipe. I’ll be making it for the first time this thanksgiving. I’ve always roasted Brussels sprouts with bacon, my husbands fav, so I can’t wait to have this for my family. Thanks for sharing!
I used this dish for my first thanksgiving and it was a hit. So delicious!!
So happy to hear that!
This looks delicious! Could I use sweet potatoes in place of the butternut squash in this recipe?
I think you could swap sweet potato for the squash. It might affect the roasting time by probably delicious!
I’m curious if you tried it with sweet potatoes? I was planning on doing this tomorrow, any tips?
I’d love to make this for Thanksgiving. Can it be made a day earlier and reheated that day? Any special instructions to do it that way?
I was thinking the same thing.
Yes, you can make this dish a day earlier, just don’t add the pecans until ready to serve.
I would like to take this to a potluck. Could I make it that morning & put it in a crockpot on the warm setting?
I have served it cold at two potlucks, and it was a big hit both times.