Name: Maple Roasted Brussels Sprouts and Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 cups butternut squash, peeled and diced; 2 tbsp olive oil; 2 tbsp pure maple syrup; 1/2 tsp garlic powder; Salt and pepper, to taste; Optional: pinch of cinnamon or smoked paprika; Optional: chopped pecans or dried cranberries, for topping

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This maple roasted Brussels sprouts and butternut squash dish is a cozy, colorful side that I love to serve during fall and winter. The vegetables are roasted until caramelized and tender, then lightly glazed with maple syrup for just the right touch of sweetness. It’s easy, wholesome, and adds a pop of flavor and color to any plate.

Why You’ll Love This Recipe

I love this recipe because it brings out the best in two underrated vegetables. The Brussels sprouts get crispy and nutty, while the butternut squash turns soft and sweet. The maple glaze ties it all together with a warm, caramelized finish. It’s naturally gluten-free, vegan, and perfect for both holiday dinners and weeknight meals. Maple Roasted Brussels Sprouts and Butternut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and diced
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• ½ tsp garlic powder
• Salt and pepper, to taste
• Optional: pinch of cinnamon or smoked paprika
• Optional: chopped pecans or dried cranberries for topping

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
I place the Brussels sprouts and butternut squash on the sheet, drizzle with olive oil and maple syrup, then sprinkle with garlic powder, salt, and pepper.
I toss everything well to coat and spread the veggies out in a single layer.
I roast for 25–30 minutes, flipping halfway through, until the edges are browned and caramelized.
If I want extra flavor, I sprinkle a touch of cinnamon or paprika before roasting.
I remove from the oven and, if using, top with chopped pecans or dried cranberries for a festive touch before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 25–30 minutes to roast—ready in about 40 minutes total.

Variations

Sometimes I add red onion slices or cubed apples to the mix for extra sweetness and flavor. I’ve also tossed in balsamic vinegar after roasting for a tangy contrast. For a heartier version, I mix in cooked quinoa or wild rice and serve it as a warm salad.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a skillet to bring back the crisp texture. The microwave works too, but the veggies will be softer. This dish doesn’t freeze well, but it reheats beautifully for lunch the next day.

FAQs

Can I use frozen Brussels sprouts or squash?

I prefer fresh for roasting, but if I use frozen, I thaw and pat them dry to avoid sogginess in the oven.

What kind of maple syrup should I use?

I always use pure maple syrup—not pancake syrup—for the best flavor and natural sweetness.

Can I prep this ahead of time?

Yes, I chop the vegetables and mix the seasoning ahead, then roast right before serving for the best texture.

What goes well with this side dish?

I serve it with roasted chicken or salmon. It’s also a great addition to a grain bowl or holiday spread.

How do I get the Brussels sprouts extra crispy?

I make sure they’re cut-side down and not overcrowded on the pan. A hot oven and enough space are key.

Conclusion

Maple roasted Brussels sprouts and butternut squash is one of my favorite seasonal side dishes. It’s sweet, savory, and full of texture—and the kind of recipe that makes even veggie skeptics ask for seconds. Whether I’m serving it on a regular weeknight or for a festive holiday meal, it’s always a hit.