Roasted Brussels and Butternut Symphony

A vibrant, sweet, and savory side dish bursting with color and nutrition—perfect for holidays, potlucks, or weeknight dinners!

🛒 Ingredients (Serves 6)

🥦 For the Brussels Sprouts:

• 3 cups Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/4 teaspoon salt (or to taste)

🎃 For the Butternut Squash:

• 1½ lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

🥜 Other Ingredients:

• 2 cups pecan halves
• 1 cup dried cranberries
• 2–4 tablespoons maple syrup (optional, for extra sweetness)

🔥 Instructions

1. Roast the Brussels Sprouts:

• Preheat oven to 400°F (200°C).
• Lightly grease a baking sheet with 1 tablespoon olive oil.
• In a bowl, toss Brussels sprouts with 2 tablespoons olive oil and salt.
• Arrange cut side down on the baking sheet.
• Roast for 20–25 minutes, flipping halfway, until golden brown and crispy.

2. Roast the Butternut Squash:

• In a mixing bowl, combine squash cubes with 2 tbsp olive oil, 3 tbsp maple syrup, and ½ tsp cinnamon.
• Spread on another baking sheet in a single layer.
• Roast at 400°F for 20–25 minutes, flipping halfway, until soft and caramelized.

3. Toast the Pecans:

• Reduce oven to 350°F (175°C).
• Spread pecans on a parchment-lined baking sheet.
• Toast for about 5 minutes—watch closely to avoid burning.

4. Assemble the Symphony:

• In a large serving bowl, gently combine:
  • Roasted Brussels sprouts
  • Roasted butternut squash
  • Toasted pecans
  • Dried cranberries
• Drizzle with extra maple syrup, if desired.
• Toss lightly and serve warm or at room temp.

💡 Tips for Perfection

• Cut veggies evenly for consistent roasting.
• Add a squeeze of lemon juice or balsamic glaze before serving for a flavor boost.
• For added texture, sprinkle with feta cheese or goat cheese before serving.

❓ Q&A – All Your Roasted Symphony Questions Answered

🔹 Can I make this ahead of time?

Yes! You can roast everything a day ahead. Store each component separately in the fridge and assemble just before serving. Warm briefly in the oven if serving hot.

🔹 What’s a good substitute for pecans?

Try walnuts, slivered almonds, or pumpkin seeds if you want a nut-free version.

🔹 Is this recipe vegan?

Yes—as written, it’s vegan and gluten-free. Just check that your maple syrup and cranberries are additive-free.

🔹 Can I use frozen Brussels sprouts or squash?

You can, but fresh gives better texture. If using frozen, thaw and pat dry before roasting to avoid sogginess.

🔹 Can I add protein to make it a full meal?

Absolutely! Add grilled chicken, quinoa, or chickpeas to turn this into a hearty, balanced meal.

🔹 Is it okay to use honey instead of maple syrup?

Sure—just note that maple syrup caramelizes more easily in roasting, while honey is slightly thicker and sweeter.

🔹 How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold as a salad topping.

📋 Nutrition Facts (Per Serving – Approximate)

• Calories: 320
• Fat: 21g
• Carbs: 28g
• Protein: 4g
• Fiber: 6g
• Sugar: 12g

🌟 Final Thought

This Roasted Brussels and Butternut Symphony isn’t just a side dish—it’s a celebration of color, comfort, and wholesome goodness. Whether it’s the star of your fall table or a quick weekday favorite, it brings flavor and flair to every bite. 🧡💚