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Roasted Maple Butternut & Brussels

A delightful dish combining earthy butternut squash and vibrant Brussels sprouts, drizzled with maple syrup for a sweet and savory treat perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons maple syrup adds sweetness
  • 2 tablespoons olive oil for drizzling
  • to taste salt
  • to taste pepper
  • 1 teaspoon garlic powder optional
  • 1 teaspoon cinnamon elevates the flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash, and trim and halve the Brussels sprouts.
Mixing
  1. In a large bowl, combine the butternut squash and Brussels sprouts. Drizzle with olive oil, maple syrup, garlic powder, cinnamon, salt, and pepper.
  2. Toss everything together until evenly coated.
Roasting
  1. Spread the mixture evenly on a baking sheet lined with parchment paper.
  2. Roast for about 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
Serving
  1. Allow the dish to cool for a minute before serving. Enjoy warm or at room temperature.

Notes

Feel free to add nuts such as pecans or walnuts for added crunch. If the maple syrup mixture looks clunky, it's part of the roasting charm, enhancing the flavors.