Description

This sheet pan recipe features roasted butternut squash and brussels sprouts with dried cranberries and pecans, seasoned with warming spices like cinnamon and sage. It’s a healthy, comforting, and easy-to-make dish perfect for busy weeknights or festive meals.

Ingredients

Scale

3 cups butternut squash, cubed (about 450 g)
1.5 lbs brussels sprouts, halved (about 680 g)
0.5 cup dried cranberries (70 g)
0.5 cup pecans, halves or chopped (55 g)
3 Tbsp olive oil (45 ml)
2 Tbsp maple syrup (30 ml)
1 tsp ground cinnamon
0.5 tsp dried sage
0.5 tsp salt
0.25 tsp black pepper

Instructions

Prep Veggies: Preheat oven to 400°F (200°C). On a large sheet pan, toss 3 cups cubed butternut squash and 1.5 lbs halved brussels sprouts with 3 Tbsp olive oil, 2 Tbsp maple syrup, 1 tsp ground cinnamon, 0.5 tsp dried sage, 0.5 tsp salt, and 0.25 tsp black pepper. Spread ingredients evenly in a single layer.
Roast First Round: Place the sheet pan in the oven and roast for 20 minutes, stirring the vegetables halfway through to ensure even cooking.
Add Nuts and Berries: Remove the pan from the oven. Gently stir in 0.5 cup dried cranberries and 0.5 cup pecans, tossing to distribute them evenly with the partially roasted vegetables.
Finish Roasting: Return the pan to the oven and continue roasting for another 10 to 15 minutes, or until the vegetables are fork-tender and caramelized, and the pecans are lightly toasted.

Notes

Using pre-cut butternut squash can significantly reduce prep time. If your sheet pan is overcrowded, use two pans to ensure proper roasting and prevent steaming. Walnuts can be substituted for pecans, and honey can be used instead of maple syrup.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380 calories
Sugar: 25 g
Sodium: 300 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 8 g
Protein: 7 g
Cholesterol: 0 mg

Keywords: easy dinner, sheet pan, roasted vegetables, butternut squash, brussels sprouts, cranberries, pecans, fall, healthy, vegan