Looking for a side dish that will steal the show this Thanksgiving?  This Roasted Brussels Sprouts and Butternut Squash recipe is my favorite side dish to serve at Thanksgiving. Not only is this dish colorful and pretty it’s such an easy recipe to make for a large crowd.

Thanksgiving is all about the feast, and while the turkey may be the star, the side dishes can steal the show. And this colorful harvest bounty is a show-stopper!

Thanksgiving Side Dish That Will Steal the Show

When it comes to Thanksgiving, the more side dishes, the better, and you can’t go wrong with any of these delicious recipes.  But, this Roasted Brussels Sprouts and Butternut Squash Side Dish is my go-to recipe when I want to impress my guests.

Are you the kind of person who fills your plate with turkey or piles it high with all the sides?  When it comes to Thanksgiving give me all the sides.  A big scoop of mashed potatoes, a heaping pile of this Roasted Brussels Sprouts and Butter Nut Squash side dish and rolls and I’m a happy girl!

How to Make Perfect Brussels Sprouts

Achieving perfect Brussels sprouts is all about balance—crisp on the outside, tender on the inside, with a hint of sweetness. To make the perfect Brussels Sprouts for this recipe start by halving the sprouts and tossing them in olive oil, salt, and pepper.

Spread them on a baking sheet, cut side down, for maximum caramelization. Roast in a 450°F (200°C) oven for 20-25 minutes, flipping halfway. For extra flavor, add minced garlic and a drizzle of balsamic vinegar in the last 5 minutes. Enjoy the nutty, savory goodness!

Why we love this Roasted Brussels Sprouts and Butternut Squash Side Dish

• Simple and easy to make: Nothing too complicated here. Just roast everything and toss to combine.
• PACKED with flavor: Seriously, golden brown maple roasted veggies are the best!
• Lots of great texture from the veggies and the add-ons, which are also customizable. Use your favorite add-ons.
• Show-Stopper: Colorful and full of flavor this amazing fall side dish looks great on display.

Roasted Brussels Sprouts Butternut Squash Side Dish

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The most amazing fall side dish: Roasted Brussels Sprouts and Butternut Squash! Harvest vegetables, cinnamon, maple syrup and pecans, all my favorites in one dish, this is a Thanksgiving side dish your guests will love,

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 cups Brussels sprouts ends trimmed, yellow leaves removed
• 4 tablespoons olive oil
• 1/4 teaspoon salt to taste
• 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 2 cups pecan halves
• 1 cup dried cranberries

Instructions

Preheat oven to 450 F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half.

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 450 F for about 20-25 minutes.

During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened

In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Bake for 20-25 minutes, turning once halfway through baking, until softened.

In a large bowl, combine roasted Brussels sprouts, and roasted butternut squash, top with pecans, and cranberries, and mix to combine.

Notes

Use separate sheet pans to roast each vegetable. Brussels sprouts tend to cook faster than squash, so this way it’s easier to manage roasting times.

Make sure to give the vegetables ample space on the sheet pans. You want the heat to circulate freely for that caramelization to develop.

Roast at 450 degrees F for best results. If your oven tends to run very hot, 425 degrees F is fine too, but they may need an extra few minutes

Prep ahead: Trim and cut the butternut squash and Brussels sprouts up to 3 days in advance and keep them refrigerated.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 220