I’ve been a fan of Brussels sprouts for about ten years. We didn’t eat them in Ecuador when I was growing up, so I tried them for the first time during my first year of college at Thanksgiving in 2005. I didn’t know what to expect with that first bite, but I was intrigued by the flavor and texture. They were very different from the cooked vegetables I was used to — carrots, onions, potatoes and broccoli. At first I liked the flavor but wasn’t in love. Over that fall and winter I slowly grew accustomed to them; by Thanksgiving 2006, I was all about Brussels sprouts.
Now I’m a big fan. A half cup a day provides about half of the daily recommended vitamin C, plus folate, fiber and antioxidants — all great reasons to enjoy them regularly. My husband is still warming up to them, but I like to think that the more I prepare them at home, the more he’ll appreciate them. We’ve been married five years; give me five more and I truly believe he’ll be a convert.
Brussels sprouts always feel like a holiday vegetable to me — cozy winter days full of movies, blankets and comfort food. When I prepare them I like to pair them with starchy roots and vibrant ingredients to make the dish colorful and balanced. I also play with texture, adding nuts or seeds so every bite has a little crunch.
This Oven Roasted Butternut Squash with Brussels Sprouts is:
- Comforting
- Sweet and savory
- Crunchy
- Nutritious
- Colorful
- Incredibly satisfying
It also makes excellent leftovers, especially for breakfast. Reheat a cup or two on the stove and top with a fried egg — such a simple way to elevate the meal. Don’t skip the pecans and dried cherries: they add the crunch and brightness that lift the whole dish from good to great.
I brought this as a side to a recent Supper Club gathering. I shared a photo on social media of that night — the drinks and the main entrée — but never quite posted the side dishes themselves. This is one of them. I’ll share the other side dish on the blog soon.
Our Supper Club is now one of my favorite monthly events. One friend started the idea and it’s perfect for food lovers: five couples meet once a month to share a meal. We rotate hosting; the host prepares the main and dessert, the next host brings drinks, and the rest of us bring sides or appetizers. This month’s theme was Friendsgiving, and it was so much fun. After dinner, the host brought out a bottle of vodka and a few card games, and the kitchen turned into a little dance party — even the dogs joined in.
Oven Roasted Butternut Squash with Brussels Sprouts
- Author: Mariel Lewis
- Total Time: 40 mins
- Yield: 6 servings
Description
This roasted combination of butternut squash and Brussels sprouts makes an easy, crowd-pleasing side dish. The maple and cinnamon glaze on the squash balances the savory roasted sprouts, while pecans and dried cherries provide crunch and a touch of sweetness. It’s simple to prepare and holds up well as leftovers.
Ingredients
- 3 cups Brussels sprouts, ends trimmed and halved
- 3 cups butternut squash, peeled and cubed
- 1 cup raw pecans, slightly chopped
- 1/3 cup dried cherries
- 2 tablespoons maple syrup, or more to taste
- 1/4 teaspoon cinnamon, or more to taste
- 6 tablespoons coconut oil, melted and divided (plus a little more for greasing pans)
- 2 teaspoons sea salt, divided
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Grease two baking dishes with a little coconut oil and set them aside.
- Place the butternut squash in a mixing bowl. Add 3 tablespoons of melted coconut oil, the maple syrup, cinnamon and 1 teaspoon of sea salt; toss to combine. Spread the squash in a single layer in one baking dish.
- Place the Brussels sprouts in a separate bowl. Add the remaining 3 tablespoons of coconut oil and 1 teaspoon sea salt; toss to coat. Arrange the sprouts cut-side down in the second baking dish.
- Roast both dishes in the oven for about 25 minutes, turning once midway through, until the vegetables are tender and caramelized at the edges. Use a spatula to move them around during roasting so they don’t burn.
- Remove from the oven and transfer both the squash and the Brussels sprouts to a serving bowl. Fold in the pecans and dried cherries, season with freshly ground black pepper to taste, and serve warm.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
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