Roasted Brussels Sprouts with Butternut Squash and Pecans
Roasted Brussels Sprouts with Butternut Squash and Pecans is a flavor-packed dish that elevates any meal. This vibrant combination features crispy Brussels sprouts, sweet caramelized butternut squash, and crunchy pecans, creating a delightful medley of textures and tastes. Perfect for holiday gatherings or cozy weeknight dinners, this dish is not only visually stunning but also easy to prepare. Your guests will be asking for seconds as they savor every bite of this deliciously wholesome recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound butternut squash, peeled and cubed
- 1 cup raw pecans
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 25 minutes until golden brown, stirring halfway through.
- In the last 5 minutes of roasting, sprinkle pecans over the top to toast.
- Remove from the oven and serve warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added sweetness, consider mixing in dried cranberries before serving. Substitute pecans with walnuts or add feta cheese for an extra zing. Ensure enough space between vegetables on the baking sheet for optimal crispiness.