Roasted Fall Vegetables (Maple-Cinnamon Butternut Squash and Brussels Sprouts)

Roasted fall vegetables like maple-cinnamon butternut squash and Brussels sprouts make the perfect autumn side dish! Topped with toasted pecans, pumpkin seeds, dried cranberries, and feta cheese, this crowd-pleasing salad is not only a feast for the eyes but also an excellent addition to your Thanksgiving and Christmas holiday menu!

Course Side Dish

Cuisine American

Keyword fall vegetable salad, roasted fall vegetables

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 435kcal

Author Julia

Ingredients

Roasted Brussels Sprouts:

12 oz Brussels sprouts ends trimmed, yellow leaves removed, each sliced in half
2 tablespoons olive oil
¼ teaspoon Salt to taste

Roasted Butternut Squash:

1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (I used butternut squash that was 7 inches long).
1 tablespoon olive oil
2 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:

½ cup pumpkin seeds
1 cup pecan halves
½ cup dried cranberries
4 oz feta cheese crumbled
½ cup pomegranate arils optional

Dressing

2 tablespoons freshly squeezed lemon juice
2 tablespoons maple syrup
2 tablespoons extra virgin olive oil

US Customary - Metric

Instructions

Roast Brussels sprouts

Preheat oven to 400 F. Line the baking sheet with parchment paper.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Add Brussels sprouts cut sides down onto a parchment paper-lined baking sheet, and roast in the oven at 400 F for about 20-25 minutes. The cut sides should be nicely and partially charred but not blackened (see my photos).

Roast butternut squash

Preheat oven to 400 F. Line the baking sheet with parchment paper.
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. Roast for 20-25 minutes, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets or on one large baking sheet at the same time, on the same rack or on different racks.

Toast pecans

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get slightly darker in color.
Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.

Plump up dried cranberries

To plump dried cranberries, soak them in hot boiling water for about 3 minutes in a small heat-proof bowl or cup. You can microwave the water to heat it. Drain well.

Make salad dressing

In a small bowl, tall cup, or a mason jar, combine salad dressing ingredients. Whisk with a fork until emulsified. You can double the dressing if you like more dressing in your salad.

Assembly

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, pumpkin seeds, and dried cranberries, and mix to combine.
Top with crumbled feta cheese and pomegranate seeds (optional). Drizzle with the salad dressing.

Notes

Looking for more Thanksgiving side dishes ?

I've put together a comprehensive collection of 60 Thanksgiving side dishes , organized by ingredient. It's the perfect resource for quick holiday inspiration, and these sides are also ideal for Christmas and New Year's Eve celebrations.

Looking for a complete Thanksgiving menu?

Don't miss my 50 Best Thanksgiving Recipes (The Complete Holiday Menu), which covers it all: fall-inspired appetizers, side dishes, salads, main courses, pasta dishes, desserts, and even breakfast ideas. This curated holiday menu features time-tested, reader-favorite Thanksgiving recipes that have been popular for years (I've been sharing recipes since 2012).

Nutrition