Brussels sprouts Cranberries Pecans Beets and Butternut Squash bring color, crunch, and cozy vibes to one pan, and I could eat this combo on repeat. I roast everything until the edges turn caramel brown, then I toss in cranberries and toasted pecans for pop and crunch. A maple balsamic drizzle ties it all together, and every bite swings between sweet, savory, bright, and earthy. I call it the best kind of veggie party.
Why You’ll Love This Brussels sprouts Recipe
This mix hits every texture and flavor you want in a fall side. You get crisp Brussels sprouts, tender beets, candy sweet squash, tart cranberries, and buttery pecans. The maple balsamic dressing brings shine without turning the veggies soggy. I serve it on busy nights, and I also plate it up for the holidays without stress.
I throw everything on one pan for easy cleanup. I can prep the veggies in the morning and roast right before dinner. The leftovers taste great warm or chilled, so I score two meals with one cook. I still stash a small container for snacking, because I never learn.
Ingredients You’ll Need
I keep the ingredient list simple and pantry friendly. You can swap a few items if you need to, and I list ideas below. The amounts serve four to six as a side or two to three as a main salad.
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cut into half inch cubes
- 2 medium beets, peeled and cut into half inch cubes
- 1 cup fresh cranberries or half cup dried cranberries
- 1 cup pecans, roughly chopped
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest
- 1 teaspoon fresh thyme leaves or half teaspoon dried thyme
- 1 teaspoon kosher salt
- half teaspoon black pepper
- Optional toppings goat cheese crumbles, chopped parsley, or pomegranate seeds
How to Make This Brussels sprouts
I season boldly and roast hot for crisp edges and tender centers. Use a large sheet pan or two pans to give the veggies space. Crowding traps steam and softens the texture.
- Heat the oven to 425 F 220 C. Line a large sheet pan with parchment for easy cleanup.
- Mix the dressing. In a small bowl whisk olive oil, maple syrup, balsamic, Dijon, orange zest, thyme, salt, and pepper.
- Toss the veggies. In a big bowl combine Brussels sprouts, squash, and beets. Pour two thirds of the dressing over them and toss to coat.
- Spread the veggies on the pan cut sides down when possible. Give them space for crisp edges.
- Roast for 20 minutes. Shake the pan at the 10 minute mark to promote even browning.
- Add cranberries and pecans. Scatter them over the pan. Roast for 5 to 8 minutes more until the cranberries soften and the pecans smell toasty.
- Finish and serve. Transfer to a platter. Drizzle the remaining dressing over the top and add optional goat cheese or herbs.
Pro Tips
I slice the Brussels sprouts in half through the core so the leaves stay attached. This simple move keeps the sprouts crisp and meaty. I place as many cut sides down as I can for that golden sear. The pan does half the work when you give it space.
I slice beets and squash to a similar size so they cook at the same pace. I aim for half inch pieces for both. I also roast on the top rack for more color. If the pecans darken too fast, I pull them early and add them back at the end.
I use fresh cranberries when I want bigger tart pops. I use dried cranberries when I crave chewy sweetness. Both options work, so I go with whatever sits in my kitchen. I call that win win cooking.
Variations and Substitutions
- Swap the nuts. Use walnuts, almonds, or pumpkin seeds.
- Change the dressing. Use apple cider vinegar instead of balsamic, or add a splash of orange juice for extra citrus.
- Add protein. Top with roasted chicken, seared salmon, or cooked farro for a hearty bowl.
- Try cheese. Goat cheese adds tangy creaminess, feta adds briny bite, and shaved parmesan adds nutty salt.
- Use dried fruit. If you skip fresh cranberries, use dried cherries, apricots, or golden raisins.
- Herb twist. Try rosemary or sage instead of thyme.
What to Serve with Brussels sprouts
I pair this dish with roasted chicken or pan seared pork chops. The sweet tart mix plays well with savory mains. I also serve it with grilled salmon for a bright and hearty dinner. For a plant based plate, I spoon it over quinoa and add avocado.
I love a crisp green salad on the side with a lemony vinaigrette. Warm bread with soft butter always makes the table happy. For a cozy touch, I pour a light red wine or a citrusy seltzer. The meal feels special without extra work.
Mistakes to Avoid
I avoid crowding the pan. Crowding causes steaming, and you lose those caramel edges. I use two pans if I need extra space, and I rotate them halfway.
I do not skip the salt. The vegetables need enough salt to wake up their natural sweetness. I also taste the dressing and adjust before I toss. Small tweaks save a whole pan.
I watch the pecans near the end. Nuts can burn fast, and you cannot fix that. I add them late and keep an eye on the color and aroma.
Storage Tips
I store leftovers in an airtight container in the fridge for up to four days. I keep the pecans in a small jar on the side so they stay crunchy. I add them right before I eat.
I reheat the veggies on a hot skillet for 3 to 5 minutes to bring back the edges. The air fryer works well too at 375 F for 3 to 4 minutes. I also eat the mix cold over greens with a splash of extra balsamic. That bowl saves my lunch hour.
Nutrition Information
Per serving for six servings without cheese approximately
- Calories 260
- Fat 15 g
- Carbohydrates 30 g
- Fiber 7 g
- Protein 6 g
- Sodium 420 mg
- Added sugars from maple syrup about 3 g
Roasted Brussels Sprouts with Cranberries, Pecans, Beets, and Butternut Squash
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts, beets, butternut squash, olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- During the last 5 minutes of roasting, sprinkle pecans over the vegetables to toast them lightly.
- Remove from oven and toss in dried cranberries and optional balsamic vinegar.
- Serve warm as a side or a light main dish.