Maple Glazed Butternut Squash and Brussels Sprouts

5 from 4 votes

Maple Glazed Butternut Squash and Brussels Sprouts

Roasted butternut squash and Brussels sprouts tossed with apples, pecans and fresh herbs, then drizzled with a sweet and tangy maple Dijon glaze. This easy fall side dish is perfect for Thanksgiving, Christmas or any cozy weeknight dinner!

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American

Keyword: butternut squash and brussels sprouts, butternut squash brussels sprouts recipe, Maple Glazed Butternut Squash and Brussels Sprouts, roasted brussels sprouts and butternut squash, roasted butternut squash and brussels sprouts

Servings:

Ingredients

1 1/2 lb butternut squash cut into 1-inch cubes
1 lb brussels sprouts ends trimmed and halved lengthwise
2 shallots sliced
2 Tbsp olive oil
1 tsp fresh thyme
1 tsp fresh rosemary
1/2 tsp fresh sage
Salt and pepper to taste
2 apples cored and chopped into 1-inch cubes (I used Granny Smith apples)
1/4 cup chopped pecans

For the maple glaze:

3 Tbsp maple syrup
1 Tbsp Dijon mustard
1/2 tsp fresh thyme
Pinch of cinnamon

Instructions

Preheat your oven to 425°F. Add the cubed butternut squash, halved Brussels sprouts and sliced shallots to a large bowl.
Drizzle the vegetables with olive oil, then add the fresh thyme, rosemary and sage. Toss until everything is evenly coated.
Spread the vegetables in an even layer on a prepared sheet pan and season with salt and pepper. Make sure not to overcrowd the pan so the vegetables can properly caramelize rather than steam. Use two sheet pans if necessary. Roast for 15 minutes.
Remove the sheet pan from the oven, add the chopped apples and toss everything together. Return the pan to the oven and roast for another 15 minutes, until the vegetables are tender and nicely golden.
Transfer the roasted vegetables and apples to a serving dish, toss with the chopped pecans and drizzle everything with the maple Dijon glaze.

Notes

To Prep Ahead: Cut the butternut squash, trim and halve the Brussels sprouts and slice the shallots up to a day in advance. Store the prepared vegetables in airtight containers in the refrigerator. You can also make the maple Dijon glaze ahead of time and refrigerate it separately. Chop the apples just before roasting so they stay fresh.

To Store: Store leftover roasted butternut squash and Brussels sprouts in an airtight container in the refrigerator for up to 4 days.

To Reheat: Reheat leftovers on a sheet pan in a 375°F oven until warmed through for the best texture. You can also reheat individual portions in the microwave, but the vegetables will be softer.

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