Fall Roasted Brussels Sprouts Medley

Created by: Emily Buys, Clever Housewife

This Thanksgiving, treat your family with a bright and colorful dish that delights the taste buds. With the combination of Brussels sprouts, butternut squash, pecans and dried cranberries, a Fall Roasted Brussels Sprouts Medley will quickly become a family favorite.

  • 3 cups Brussels sprouts, ends trimmed
  • 5 Tbsp. olive oil, divided
  • Salt, to taste
  • 1½ lb. butternut squash, peeled, seeded and cut into 1” cubes
  • 5 Tbsp. maple syrup, divided
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cardamom
  • 1 cup pecan halves
  • 1 cup Craisins
  1. Preheat oven to 400° F and prepare two baking sheets by lining with foil.
  2. Slice all Brussels sprouts in half and add to one of the foil-lined baking sheets. Drizzle with 2 tablespoons of olive oil and salt, to taste. Use hands to incorporate oil and salt over all Brussels sprouts and turn them cut side down.
  3. Place cut butternut squash on the other foil-lined pan. Drizzle with 1 tablespoon of olive oil, 3 tablespoons maple syrup, cinnamon, nutmeg and cardamom. Toss all ingredients to incorporate.
  4. Bake Brussels sprouts and squash, side by side, for 20-25 minutes, turning once halfway through baking, until Brussels sprouts are slightly charred and squash is softened.
  5. Remove pans from oven and pour all ingredients into a large bowl. Toss with pecans and Craisins, and remaining 2 tablespoons of maple syrup. Place in serving dish and enjoy.
  6. Refrigerate any leftovers for up to three days.

View Party Plan: Thanksgiving