Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts & Cranberries

Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts & Cranberries is a colourful sweet-and-savoury side dish featuring golden roasted vegetables, crunchy maple-glazed walnuts, and chewy dried cranberries. The Brussels sprouts become beautifully crisp around the edges while the butternut squash turns tender and caramelised, creating a comforting dish that’s perfect for holiday meals, Sunday dinners, or cosy weeknight feasts.

Why You’ll Love This Roasted Vegetable Dish

This recipe brings together a wonderful mix of flavours and textures. The roasted Brussels sprouts add savoury depth, while the butternut squash provides natural sweetness. Maple syrup adds another layer of sweetness, and the maple walnuts bring a delicious crunchy contrast.

The dried cranberries add a bright, fruity finish, while fresh parsley and thyme keep the dish fresh and aromatic. A light drizzle of balsamic glaze is optional but adds a lovely tangy finishing touch.

Ingredients

For the Roasted Vegetables

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 3 cups (450 g) butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Maple Walnuts

• 1/2 cup (60 g) walnuts, roughly chopped
• 1½ tbsp maple syrup
• Pinch of sea salt
• 1/4 tsp cinnamon, optional

For Finishing

• 1/3 cup (50 g) dried cranberries
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp balsamic glaze, optional

How to Make Roasted Brussels Sprouts & Butternut Squash

1. Prepare the Oven

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Season the Vegetables

Place the halved Brussels sprouts and cubed butternut squash on the prepared baking sheet. Drizzle with olive oil and maple syrup.

Sprinkle over the garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss everything well until the vegetables are evenly coated.

3. Arrange for Roasting

Spread the vegetables into a single layer, leaving a little space between the pieces. Place the Brussels sprouts cut-side down where possible to encourage deeper browning and crisp edges.

4. Roast Until Golden

Roast for 30–35 minutes, turning the vegetables halfway through cooking.

Continue roasting until the butternut squash is tender and caramelised and the Brussels sprouts are golden with crispy edges.

5. Make the Maple Walnuts

While the vegetables roast, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently.

Add the maple syrup, sea salt, and cinnamon if using. Stir constantly for another 1–2 minutes, until the walnuts are glossy and lightly caramelised.

Transfer the maple walnuts to a sheet of parchment paper and allow them to cool.

6. Combine the Ingredients

Transfer the roasted Brussels sprouts and butternut squash to a large serving platter.

Scatter the dried cranberries and maple walnuts generously over the top.

7. Finish with Fresh Herbs

Garnish with fresh parsley and thyme. If desired, add a light drizzle of balsamic glaze for a touch of tangy sweetness.

8. Serve

Serve warm as a colourful side dish for a holiday meal, Sunday dinner, or cosy weeknight feast.

Tips for the Best Roasted Brussels Sprouts & Squash

• Don’t overcrowd the baking sheet: Keeping the vegetables in a single layer helps them roast and caramelise instead of steaming.
• Place Brussels sprouts cut-side down: This helps create beautifully browned and crispy edges.
• Stir the vegetables halfway through: Turning them helps promote even roasting.
• Watch the maple walnuts: Maple syrup can caramelise quickly, so keep the heat moderate and stir constantly.
• Cool the walnuts separately: Transferring them to parchment allows the maple coating to set as they cool.

When to Serve This Roasted Vegetable Dish

This dish is especially lovely during the cooler months. The combination of butternut squash, Brussels sprouts, cranberries, and maple walnuts makes it a natural choice for holiday tables and festive gatherings.

It’s also simple enough to serve alongside a Sunday roast or a cosy weeknight dinner when you want a colourful vegetable side with plenty of flavour.

Frequently Asked Questions

Can I use frozen butternut squash?

The recipe is written for fresh, peeled and cubed butternut squash. Using fresh squash gives you the intended texture and caramelised edges.

Can I leave out the cinnamon?

Yes. Cinnamon is optional in the maple walnut mixture. The walnuts will still have a sweet, lightly caramelised coating without it.

Is the balsamic glaze necessary?

No. The balsamic glaze is optional. The roasted vegetables, maple walnuts, and cranberries already provide plenty of flavour.

Can I serve this dish cold?

This recipe is intended to be served warm, when the roasted vegetables are tender and the maple walnuts provide their best contrast.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	4
Calories	Approx. 325 kcal per serving
Protein	Approx. 7g per serving

Final Thoughts

Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts & Cranberries is an easy way to turn everyday vegetables into a festive and flavourful side dish. Golden roasted Brussels sprouts and tender butternut squash pair beautifully with crunchy maple walnuts and sweet dried cranberries, while fresh herbs and optional balsamic glaze complete the dish.

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