Sometimes foods that don’t seem like they would go together can actually pair beautifully. That is what happens with our Roasted Brussels Sprouts and Butternut Squash. Both of the vegetables are freshest in the fall, so it makes sense that they would work well together. The savoriness of the brussels sprouts and the sweetness of butternut squash come together in the easy to make dish. To add even more of a fall feel, we tossed in some dried cranberries and maple syrup.

You can roast the sprouts and the squash at the same time or separately. I like doing them together to save time.


Roasted Brussels Sprouts:
2 pounds Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil , divided
Salt, to taste
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes
3 tablespoons maple syrup
½ teaspoon ground cinnamon

1 cup dried cranberries

Roasted Brussels sprouts:
1. Preheat oven to 400 F. Line 2 baking sheets with foil and lightly oil with 1 Tablespoon of olive oil. Set sheets aside.

2. Slice all Brussels sprouts in half, top to bottom. In a medium bowl, combine halved Brussels sprouts, 1 Tablespoon of olive oil, and salt. Toss to combine. Place onto one prepared baking sheet, cut side down, and set aside.

3. In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the other baking sheet.

4. Place both sheets in the oven and bake for 20-25 minutes. The sprouts should be tender and the squash should be soft. , turning once half-way through baking, until softened.

5. Remove sheets from the oven and put the sprouts and squash in a large bowl. Add in the dried cranberries and toss gently to combine.