Roasted Butternut Squash & Brussels Sprouts with Pecans and

• total time: 42 minutes

Ingredients

Perfect Thanksgiving Side Dish)

This colorful fall side dish is sweet, savory, and perfectly caramelized. Tender roasted butternut squash and crispy Brussels sprouts are tossed with toasted pecans and sweet-tart cranberries — a beautiful addition to your holiday table.

Ingredients (Serves 6–8)

4 cups butternut squash, peeled & cubed

3 cups Brussels sprouts, trimmed & halved

3 tbsp olive oil

2 tbsp maple syrup (or honey)

1 tsp fresh thyme (or ½ tsp dried)

½ tsp cinnamon (optional, for warmth)

½ tsp salt

¼ tsp black pepper

½ cup pecans, roughly chopped

½ cup dried cranberries

1 tbsp balsamic vinegar (optional finish)

Directions

Prep & Season

Preheat oven to 400°F (200°C).

Line a large baking sheet with parchment paper.

In a large bowl, toss squash and Brussels sprouts with olive oil, maple syrup, thyme, cinnamon, salt, and pepper.

Roast

Spread vegetables in a single layer (don’t overcrowd).

Roast for 25–30 minutes, flipping halfway, until caramelized and tender.

Toast Pecans

During the last 5 minutes, add pecans to the baking tray (or toast separately in a dry pan for 2–3 minutes).

Finish

Remove from oven and gently toss with dried cranberries.

Drizzle with balsamic vinegar for extra depth (optional).

Serve warm.

Flavor Variations

Add crumbled goat cheese or feta

Sprinkle with pomegranate seeds for extra color

Add a pinch of red pepper flakes for mild heat

Swap maple for brown sugar glaze

Make-Ahead Tips

Roast vegetables earlier in the day and reheat at 350°F (175°C) for 10–15 minutes before serving.

Add pecans and cranberries just before serving to keep texture fresh.