When I was little I don’t think you could get me to eat brussels sprouts if you bribed me with the tastiest dessert. I don’t remember it actually being offered much, but I imagine that’s true for most kids. Miss Bea is 10 and finally tried some yummy roasted brussels sprouts today and she liked it! Our taste buds definitely mature with us as we age and I absolutely love all kids of roasted brussels sprouts recipes, but this Fall Roasted Brussels Sprouts Medley will always be a favorite.
Before we married, Keith always believed he didn’t like brussels sprouts. He even changed his tune after I made him my Fall Roasted Brussels Sprouts Medley for our first Thanksgiving together. The combination of flavors and textures is a real treat in the mouth, and has quickly become a family favorite dish. I don’t wait for Thanksgiving anymore because this side dish complements so many yummy dinners. However, I do love the bright colors and flavors that truly say fall to me.
Because butternut squash makes for an excellent fall side dish, it’s the perfect time to pair it with roasted brussels sprouts, craisins, a little maple syrup and a few other things for a delicious Thanksgiving dinner. Your vegetarian and vegan family members will be so excited you brought a dish they not only can eat, but will love. This dish suits the vegan and gluten free family members, so it’s definitely a win.
If you’re looking for that perfect turkey recipe then be sure to check out my post on how to cook a turkey in an oven bag. Talk about a super moist and flavorful turkey!
- 3 cups brussels sprouts, ends trimmed
- 5 Tbs olive oil, divided
- Salt, to taste
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 5 Tbs 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° 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.
3. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Turn brussels sprouts cut side down
4. 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.
5. 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.
6. 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.
Refrigerate any leftovers.