Roasted butternut squash and Brussels sprouts make a colorful, cozy Thanksgiving side, with sweet maple notes, toasted pecans, and tart cranberries. I love how a single sheet pan brings together tender vegetables and crisp edges, leaving more room in the oven and less fuss on a busy holiday.
Why You’ll Love This Side Dish
This side dish balances the natural sweetness of squash with savory, caramelized Brussels sprouts. Pecans add a satisfying crunch, while cranberries bring a bright, tart finish. The colors look beautiful on a holiday table, and most of the work is hands-off once the vegetables are in the oven.
This Side Dish Ingredients & Substitutions
- 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup, optional
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3/4 cup pecan halves or pieces
- 2/3 cup dried cranberries
Use avocado oil in place of olive oil if you prefer a neutral flavor. Sweet potato can replace some or all of the butternut squash. If you use unsweetened dried cranberries, add a little extra maple syrup to taste.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven and prepare the pan
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, or lightly oil the pan. If your baking sheet is small, use two pans so the vegetables have room to brown.
2. Season the vegetables
Put the squash and Brussels sprouts in a large bowl. Add the olive oil, maple syrup if using, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
3. Roast until tender and golden
Spread the vegetables in a single layer, placing the Brussels sprouts cut side down where possible. Roast for 20 minutes, then stir and spread them out again. Roast for another 10 to 15 minutes, until the squash is tender and the sprouts are browned at the edges.
4. Add the pecans and cranberries
Scatter the pecans over the pan during the final 5 minutes of roasting so they toast without scorching. Transfer the vegetables and pecans to a serving bowl, fold in the dried cranberries, and taste for seasoning. Serve warm.
Tips for Success
- Cut the squash into similar-sized cubes so the pieces cook evenly.
- Dry the Brussels sprouts well after washing. Excess moisture can keep them from browning.
- Avoid crowding the pan. Use two baking sheets if needed, and rotate their positions halfway through cooking.
- Keep an eye on the pecans during the final minutes. They toast quickly.
- For extra browning, preheat the empty baking sheet before adding the vegetables, carefully spreading them onto the hot pan.
Variations of This Side Dish
- Add citrus: Finish with a little orange zest or a squeeze of lemon for a fresh, bright flavor.
- Change the herbs: Try chopped rosemary or sage instead of thyme.
- Use another nut: Walnuts or hazelnuts can stand in for the pecans.
- Make it extra savory: Add a small pinch of smoked paprika before roasting.
- Adjust the sweetness: Skip the maple syrup for a more savory side, or drizzle a little more over the vegetables just before serving.
Serving Suggestions: What to Pair with This Side Dish
Serve this colorful vegetable dish alongside roast turkey, roast chicken, or a hearty lentil main. It also pairs nicely with mashed potatoes, a crisp green salad, and warm rolls. For a Thanksgiving buffet, add it to the table just before serving so the vegetables and pecans keep their best texture.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F (190°C) for about 10 to 15 minutes, until warmed through. You can also reheat portions in a skillet over medium heat. The microwave works for a quick serving, though the vegetables will be softer. Add a few fresh cranberries or pecans after reheating for a little extra texture.
Memories Made Around the Table
I love the way a pan of roasted vegetables brings a little color and comfort to a holiday table. The sweet squash, crisp-edged sprouts, and tart cranberries make each forkful feel festive, while the toasted pecans add a lovely crunch. It is the kind of side I enjoy setting out for everyone to share.
FAQs
Can I prepare this side dish ahead of time?
Yes. Cut the squash and trim and halve the Brussels sprouts up to a day ahead. Keep them refrigerated in separate airtight containers. For the freshest texture, toss them with the oil and seasonings just before roasting, then add the cranberries after cooking.
Can I use frozen butternut squash?
Yes, but thaw it first and pat it dry thoroughly. Frozen squash can be softer than fresh, so spread it out well and check it early to avoid overcooking.
How do I know when the vegetables are done?
The squash should be fork-tender, and the Brussels sprouts should have browned edges with a tender center. Roast for a few extra minutes if you prefer deeper caramelization.
Can I make this recipe without maple syrup?
Absolutely. The squash and cranberries provide plenty of natural sweetness, so you can leave out the maple syrup for a more savory flavor.
Final Thoughts
This roasted butternut squash and Brussels sprouts dish is an easy way to add color, texture, and warm seasonal flavor to Thanksgiving dinner. Roast the vegetables until their edges turn golden, stir in the cranberries, and bring the pecans to the table while they are still crisp.
Thanksgiving Roasted Vegetables
Equipment
- 1 Large rimmed baking sheet
- 1 Large bowl
Ingredients
- 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
- 1.5 lb Brussels sprouts trimmed and halved
- 3 tbsp olive oil
- 1 tbsp pure maple syrup optional
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 0.75 tsp fine salt
- 0.25 tsp black pepper
- 0.75 cup pecan halves or pieces
- 0.6667 cup dried cranberries
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, or lightly oil the pan. If your baking sheet is small, use two pans so the vegetables have room to brown.
- Put the squash and Brussels sprouts in a large bowl. Add the olive oil, maple syrup if using, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer, placing the Brussels sprouts cut side down where possible. Roast for 20 minutes, then stir and spread them out again. Roast for another 10 to 15 minutes, until the squash is tender and the sprouts are browned at the edges.
- Scatter the pecans over the pan during the final 5 minutes of roasting so they toast without scorching. Transfer the vegetables and pecans to a serving bowl, fold in the dried cranberries, and taste for seasoning. Serve warm.