Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries

Posted on November 6, 2025

Roasted Brussels sprouts with butternut squash, walnuts, and cranberries.

High-calorie fast food meal consisting of burger, fries, soda, and a sad face emoticon.

The Best Easy Roasted Brussels Sprouts & Butternut Squash Recipe

I remember the first time I decided to roast vegetables; it was a chilly autumn evening, and I had a craving for something cozy and satisfying. In my mind, I was a master chef, creating culinary magic in my tiny kitchen. Spoiler alert: it didn’t go quite as planned. My first attempt at roasted veggies ended up being a mushy disaster. Lesson learned: sometimes, roasting requires a little finesse, and most importantly, a solid recipe. Enter my current obsession: Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries. It’s an easy weeknight dinner that feels just like a warm hug in a bowl—seriously, you won’t want to miss this!

This dish is a glorious mix of sweet and savory. The Brussels sprouts become beautifully caramelized while the butternut squash brings that comforting sweetness. Add in crunchy maple-glazed walnuts and chewy cranberries, and you’ve got a side dish or even a main that is just bursting with flavor. Oh, and the lovely aroma that fills your kitchen while it’s roasting? Pure magic. There’s something about the combination of these ingredients that feels uniquely special and oh-so-comforting. Looking at the colorful medley of oranges, greens, and browns makes me feel like the fall season has arrived on my dinner plate!

To be real, I’ve had my fair share of kitchen chaos, and this recipe turned out to be one of those unexpected triumphs—a vibrant, healthful dish that was a hit with everyone around the table. It tends to be my go-to during the fall, and honestly, it’s one of those recipes I’m proud to share. So let’s dive in and jumpstart your culinary adventure with this deliciously easy recipe that’s perfect for family dinners, meal prep, or just whenever you need some quality comfort food in your life.

Why You’ll Love This Recipe

Easily adaptable: This dish is as flexible as a yoga instructor. You can switch the veggies based on what you have on hand or your personal preferences.
Prep-ahead possibility: It’s perfect for meal planning. Roast it ahead and reheat for quick family meals all week long. Yes, please!
Family-approved: Even picky eaters can find love in this dish. Kids can be surprisingly enthusiastic about roasted vegetables, especially with a sprinkle of maple syrup magic.
Leftover magic: It gets even better after a day in the fridge as the flavors mingle and unite. Trust me; you’ll want to save every last forkful!
Emotional comfort: There’s something about this dish that feels like home—simple ingredients becoming something extraordinary.
Colorful presentation: Visually stunning, this dish brings a warmth and allure to your table that is hard to resist.

What Makes This Recipe Special?

The unique combination of Brussels sprouts and butternut squash gives a fantastic balance of grassy, earthy flavors contrasted with sweetness and creaminess. The addition of maple syrup increases the dish’s charm and creates a delightful glaze that dances on your palate. Who doesn’t love that satisfying crunch of walnuts? They not only add a texture party but also provide healthy fats and proteins, which is a bonus for anyone on a protein meal plan. Plus, the tartness of dried cranberries creates a beautiful contrast that elevates the dish even further.

Oh, and if you want a hint of elegance, that drizzle of balsamic vinegar? Pure magic. It’s like wearing your favorite pearls with a cozy sweater—unexpected, yet perfect. I can’t stress enough how transformative this blend can be.

Ingredients

2 cups Brussels sprouts: These little gems are nutritional powerhouses packed with vitamins K and C. They also roast beautifully, giving you that crunchy-exterior, tender-interior vibe.
2 cups butternut squash: Creamy when cooked, this squash brings a delightful sweetness that balances out the bitterness sometimes found in Brussels sprouts. Plus, it’s so versatile!
2 tablespoons olive oil: A staple in my kitchen! Not only does it help the veggies roast evenly, but it’s also heart-healthy.
1 tablespoon pure maple syrup: Pure bliss in liquid form. It naturally sweetens your veggies and adds a velvety glaze that is hard to resist. Use the good stuff—trust me!
1/2 teaspoon salt: Let’s not skip the seasoning! Salt amplifies flavors and brings everything together, balancing the sweetness.
1/4 teaspoon black pepper: Just a touch to give it a warming kick.
1/2 cup walnut halves: They add crunch and nutty flavors. Plus, they’re packed with protein, making this recipe one of those high protein meals you didn’t even know you needed!
1/4 cup dried cranberries: Sweet, chewy bits that add a burst of tanginess and a pop of color.
1 tablespoon balsamic vinegar (optional): I like to think this is like the cherry on top. It adds an extra zing, but hey, you do you!
1 tablespoon fresh parsley, chopped: For garnish, because pretty food tastes better, right?

With these simple yet vibrant ingredients, we’re about to create something that will comfort your taste buds and your soul!

How to Make It Step-by-Step

Preheat the oven: Start by preheating your oven to 425°F (220°C). The higher temperature is crucial for getting that perfect caramelization. Trust me, this step is where the magic happens!
Prepare the baking sheet: Line a large baking sheet with parchment paper. I don’t know about you, but I am all for cutting down on clean-up time. Parchment paper is a game changer!
Mix it up in the bowl: In a large bowl, combine the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil, sprinkle the maple syrup, salt, and black pepper, then give it all a good toss. Get in there with your hands if you want! Embrace the chaos.
Spread it out: Transfer the vegetable mixture to the prepared baking sheet, spreading them out evenly. You want them to have space to roast, not steam. (Trust me, I’ve made that mistake; it does not end well!)
Roast those veggies: Pop them into the oven for about 20 minutes. While they roast, catch a whiff of that glorious aroma filling your kitchen! You’ll want to hang out here for a bit.
Introduce the walnuts: After 20 minutes, take the pan out (carefully!) and add the walnut halves. Toss them in with the veggies for that add-in crunch. This is also a great time to finalize your multitasking skills or pour yourself a glass of something refreshing.
Finish roasting: Return the pan to the oven to continue roasting for an additional 5-7 minutes. You’re looking for those veggies to be golden, caramelized, and full of roasted goodness. The Brussels sprouts should be slightly crispy on the outside while tender inside. YUM!
The final touch: Once you remove the pan from the oven, toss the roasted goodness with dried cranberries and a drizzle of balsamic vinegar if you choose. The tangy flavor from the vinegar contrasts beautifully with the sweet roasted veggies.
Garnish and Serve: Finally, sprinkle fresh parsley on top for that pop of color and extra freshness. Serve this warm, and enjoy the smiles and moans of satisfaction from your loved ones (or yourself, no judgment here).

Oops! I almost forgot to mention—if you can resist, let it sit for a few minutes before digging in. It just allows the flavors to settle a bit more—if that’s even possible!

Tips for Best Results

Avoid overcrowding: Spacing out your veggies on the baking sheet allows for even cooking. If they’re crammed together, you won’t get that crispiness we’re after.
Cut evenly: Make sure your Brussels sprouts and butternut squash are all cut to roughly the same size for even roasting. This might sound like a no-brainer, but trust me, I’ve once had half my squash crunchy and the other half mush!
Mixer variety: Feel free to swap in other veggies—sweet potatoes, carrots, or even beets can shine here. The more, the merrier!

Ingredient Substitutions & Variations

If you’re looking to keep it vegan, all the ingredients are already suited for that! Woohoo!
Nut allergy? Swap walnuts with pumpkin seeds or sunflowers for a delightful crunch without the nuts.
Sweet surrender: If you’re not into maple syrup (who are you?), honey or agave can work just as well.
Add aromatics: Some roasted garlic cloves or chopped onions can layer in incredible flavor.

Serving Suggestions

This roasted Brussels sprouts and butternut squash dish pairs beautifully with just about everything—seriously! Imagine this alongside a hearty grain salad, grilled chicken, or even a delectable lentil dish for a full meal. Pro tip: It’s fantastic with a light vinaigrette drizzled over a bed of leafy greens.

And if you’re looking to make it a delightful dinner night, pour yourself a nice glass of cider or some herbal tea to complement the dish and take a moment to savor the flavors. This and a rom-com? Perfection.

How to Store and Reheat Leftovers

Let’s be honest: if there are any leftovers (which is rare), you’ll want to store them correctly. Place any remaining roasted veggies in an airtight container, and they’ll keep well in the fridge for about 3-4 days.

When reheating, try using a pan on low heat to bring them back to life gently—this way, you’ll avoid any soggy situations. A sprinkle of fresh herbs or a squeeze of lemon after reheating can elevate them instantly!

Make-Ahead and Freezer Tips

You can prepare your Brussels sprouts and butternut squash mixture a day ahead! Just keep that under the fridge and roast right before serving. However, note that freezing is not ideal for this dish because the texture may suffer when defrosted.

Common Mistakes to Avoid

Don’t skip the parchment paper! You’ll curse the day you said, “I don’t need it.” (Trust me.)
Be mindful with the oil and syrup. Too much, and you’ll have a soggy situation instead of a crispy one.
Forgetting the walnuts until the very end gives you a crunch, but you want to make sure they’re perfectly roasted, too!

Frequently Asked Questions (FAQ)

Can I use fresh cranberries instead of dried?
Fresh cranberries have a very tart flavor and wouldn’t work in the same way. Stick to the dried ones for that sweet burst.

Do I need to soak my walnuts before roasting?
You don’t need to soak them, but if you prefer a softer texture, soaking them for a few hours is fine.

What can I serve this with?
It’s incredibly versatile! Serve it with grilled chicken, over quinoa, or alongside a hearty soup. The possibilities are endless!

Cooking Tools You’ll Need

Large baking sheet for roasting
Parchment paper (please, use it!)
Gently with a spatula or wooden spoon to mix
Sharp knife and cutting board for chopping
Mixing bowl for tossing

Final Thoughts

Cooking can often feel overwhelming, right? But here’s the thing: this recipe is simple enough to guide anyone toward deliciousness without the stress. The combination of roasted Brussels sprouts and butternut squash is not just a dish; it’s a moment where flavors come together, and life feels just a tad bit sweeter.

If you enjoyed this journey into the world of roasted veggies, I’d love to hear your version of this recipe! Did you add your own twist? Share it with me! And don’t forget to save this recipe on Pinterest or share it with a friend. Happy cooking, my friend!