Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries has always been more than just a side dish in my kitchen—it’s a nostalgic nod to family dinners in the fall. I still remember my grandmother pulling a tray of roasted vegetables from the oven, the scent of maple syrup wrapping around us like a blanket. She’d top it with walnuts and cranberries and call it, “autumn in a bowl.”
This recipe is my way of keeping that tradition alive. It’s comforting, colorful, and surprisingly simple. The crispy sprouts and tender squash are balanced by sweet cranberries and maple-coated walnuts. Every time I make it, I’m taken right back to her cozy farmhouse kitchen.
What I love most? It fits any occasion. From laid-back weeknights to festive holiday spreads, it never fails to bring people together. It’s the kind of dish that wins over even the most veggie-shy guests.
To round it out, I often serve it with my Roasted Beet and Carrot Salad with Feta or this Cranberry Whipped Feta Dip with Pecan Crunch. Each bite builds beautifully into a full fall feast.
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Why This Recipe Is Special
What makes Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries stand out is how effortlessly it brings flavor, texture, and beauty to the table. The vegetables roast until caramelized and golden, the maple-glazed walnuts add crunch, and the dried cranberries bring a burst of sweetness that ties it all together.
It’s balanced, seasonal, and a true crowd-pleaser—without needing any complicated steps or fancy tools. A splash of balsamic vinegar deepens the flavor, while fresh thyme keeps it bright and earthy. And if you love a touch of warmth, smoked paprika adds a cozy, subtle kick.
What I also love is how easily it pairs with other fall recipes. Try it with this Stuffed Portobello Mushrooms with Spinach, Feta and Cranberries for a vegetarian dinner, or alongside this Caramelized Sweet Potatoes with Honey Goat for a festive holiday spread.
It’s one of those recipes you can prep ahead, roast just before guests arrive, and still have time to enjoy the moment.
Ingredients & Preparation
Ingredient Breakdown
This recipe keeps things simple and seasonal—no hard-to-find ingredients, just pantry staples and fresh produce that come together beautifully. Here’s what you’ll need:
| Ingredient | Amount | Purpose |
|---|---|---|
| Brussels sprouts | 1 lb, halved | Main vegetable; roasts beautifully |
| Butternut squash | 3 cups, cubed | Adds sweetness and texture |
| Shallot | 1 medium, thinly sliced | Adds savory depth and aroma |
| Olive oil | 2 tablespoons | For roasting and flavor |
| Pure maple syrup | 2 tablespoons | For natural sweetness and glaze |
| Balsamic vinegar | 1 teaspoon | Deepens and balances flavor |
| Sea salt | 1/2 teaspoon | To enhance all the flavors |
| Black pepper | 1/4 teaspoon | Mild spice and seasoning |
| Smoked paprika (optional) | 1/4 teaspoon | Adds warmth and color |
| Dried cranberries | 1/2 cup | Bright, tangy-sweet finish |
| Chopped walnuts | 1/3 cup | Toasted crunch and richness |
| Fresh thyme leaves | 1 teaspoon (plus extra) | Earthy herbal note and garnish |
Tools and Substitutions
You won’t need any fancy equipment—just a good sharp knife, a sturdy cutting board, and a large rimmed baking sheet. A silicone spatula or metal turner helps toss the veggies halfway through roasting to get those crisp edges.
If you’re short on shallots, a few slices of red onion work just as well. No maple syrup? Try a mix of honey and a dash of brown sugar, though maple adds a distinct earthy sweetness. You can also swap walnuts for pecans or pepitas, especially if allergies are a concern.
I often prep the squash a day ahead and store it in an airtight container, which helps cut down time the day of. You’ll also find this trick handy when prepping larger meals—especially when serving it with something like Roasted Sweet Potato and Feta Salad with Maple Drizzle or a light starter like Pear and Pomegranate Spinach Salad with Maple Lemon Mustard Dressing.
If you’re aiming for a gluten-free or vegan menu, this dish checks both boxes already!
Print
Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Total Time: 40
- Yield: 4–6 servings
- Diet: Vegan
Description
Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is a warm, colorful, and comforting side dish featuring roasted seasonal vegetables, sweet dried cranberries, maple-glazed walnuts, and fresh thyme. Perfect for holidays or cozy weeknights.
Ingredients
• 1 lb Brussels sprouts, halved
• 3 cups butternut squash, cubed
• 1 medium shallot, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika (optional)
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts
• 1 teaspoon fresh thyme leaves (plus more for garnish)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts, squash, and shallot with olive oil, salt, pepper, and optional paprika.
3. Spread evenly on baking sheet and roast for 20–25 minutes, flipping halfway through.
4. In a small bowl, mix maple syrup and balsamic vinegar.
5. Drizzle over roasted vegetables and sprinkle with cranberries and walnuts.
6. Return to oven for 5–7 minutes until nuts are toasted and glaze slightly caramelized.
7. Remove from oven and top with fresh thyme before serving.
Notes
– For extra crunch, toast walnuts in a skillet before adding.
– Store leftovers in an airtight container for up to 4 days.
– Reheat in a 350°F oven or dry skillet for best texture.
– You may substitute pecans or pepitas for the walnuts.
– Add a sprinkle of chili flakes or smoked paprika for extra heat.
- Prep Time: 10
- Cook Time: 30
- Method: Roasting
- Cuisine: American
Cooking Instructions & Tips
Step-by-Step Cooking Method
This dish comes together easily and fills your kitchen with warm, cozy aromas as it roasts. Here’s how to make it:
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
Step 2: Toss the Veggies
In a large mixing bowl, combine the halved Brussels sprouts, cubed butternut squash, and sliced shallot. Drizzle with olive oil, then sprinkle in salt, pepper, and optional smoked paprika. Toss until everything is evenly coated.
Step 3: Spread and Roast
Spread the veggies in a single layer on the baking sheet. Roast for 20–25 minutes, flipping once halfway through, until golden brown and slightly crispy on the edges.
Step 4: Add the Good Stuff
While the veggies roast, in a small bowl, mix maple syrup and balsamic vinegar. After the 25-minute mark, remove the pan, drizzle the maple-balsamic mix over the vegetables, and sprinkle the chopped walnuts and dried cranberries on top. Roast for another 5–7 minutes.
Step 5: Garnish & Serve
Remove from the oven, sprinkle fresh thyme over the top, and give it a gentle toss. Serve warm, directly from the baking sheet or plated on a beautiful serving dish.
Tips and Tricks to Perfect It
-
Cut veggies evenly for consistent roasting. Smaller sprouts roast faster, so halving large ones and quartering extra-large ones is key.
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Don’t overcrowd the pan—use two sheets if needed. Overlapping causes steaming instead of crisping.
-
Roast on the middle rack for even heat exposure.
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For extra crunch, toast the walnuts separately in a dry pan before adding them to the dish.
-
If you’re prepping ahead, roast everything up to 24 hours in advance, then warm in the oven at 300°F for 10–12 minutes.
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Add more fall flair with a pinch of ground cinnamon or nutmeg for a hint of warmth.
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Want it spicier? A light drizzle of chili-infused honey after roasting adds a sweet heat that pairs beautifully.
This dish also complements creamy starters like the Stuffed Portobello Mushrooms with Spinach, Feta and Cranberries or anything from the Cranberry Whipped Feta Dip with Pecan Crunch family.
Serving, Storing & Pairing
What to Serve with It
One of the best things about Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is its flexibility. It shines on a holiday table, but it’s just as welcome on a casual weeknight plate.
Serve it warm as a hearty side to roasted chicken, glazed salmon, or a holiday ham. For vegetarian meals, it pairs beautifully with savory mains like No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt—a perfect sponge for all that maple-balsamic flavor.
Want a lighter companion? Try it with the crisp and fruity Pear and Pomegranate Spinach Salad with Maple Lemon Mustard Dressing. The contrasting textures and sweet-savory balance are perfect together.
If you’re planning a festive gathering, consider serving this dish on a large platter surrounded by roasted garlic cloves or grilled apple slices. It makes a colorful, aromatic centerpiece that everyone gravitates toward.
How to Store and Reheat
Storing:
Once cooled, transfer leftovers to an airtight container and refrigerate. It will stay fresh for up to 4 days. Because the vegetables are roasted, they reheat well without getting mushy.
Reheating:
For best results, reheat in a 350°F oven for 10–15 minutes, or in a skillet over medium heat to bring back the crisp edges. Avoid microwaving if possible—it softens the texture and dulls the flavors.
Freezing Tips:
Technically, you can freeze it—but the texture of roasted squash and Brussels sprouts can get soft. If you must freeze, do so before adding the cranberries and walnuts, then add those fresh after reheating.
Make-Ahead Option:
Roast the vegetables and prep the maple-balsamic drizzle a day ahead. Right before serving, reheat and add the fresh cranberries, toasted walnuts, and thyme garnish.
Frequently Asked Questions
Can I use frozen Brussels sprouts or butternut squash?
Fresh is best for roasting, but you can use frozen in a pinch. Just make sure to thaw and pat them dry thoroughly to avoid sogginess and help them crisp in the oven.
What can I use instead of maple syrup?
Honey is a great substitute if you’re not strictly vegan. You can also use agave nectar or a light drizzle of brown sugar syrup. Just avoid artificial pancake syrups—they lack the depth of real maple.
Are there any nut-free alternatives?
Yes! Try toasted pumpkin seeds (pepitas) or sunflower seeds for crunch without nuts. You’ll still get great texture without the allergen risk.
Can I make this dish ahead of time?
Absolutely. Roast the vegetables the day before and store them in the fridge. Just reheat in the oven and finish with fresh thyme and the maple glaze right before serving.
Is this recipe gluten-free and vegan?
Yes! As written, it’s naturally both vegan and gluten-free. Just double-check your dried cranberries and maple syrup to be sure they’re processed without any hidden additives.
Conclusion
Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries brings all the comforting, festive flavors of fall into one simple, nourishing dish. It’s warm, colorful, and so satisfying to serve—whether for holiday gatherings or quiet weeknight dinners. The sweet glaze, the crunch of walnuts, and the tart pop of cranberries come together in a way that’s both rustic and elegant.
This is one of those recipes that gets passed around the table with smiles and second helpings. And once you try it, I think it’ll become a staple in your seasonal rotation, too.
If you’re looking for a slightly different twist, I recommend checking out this beautiful variation: Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries. It’s another cozy take worth trying this season.
For more inspiration, don’t miss our Maple Roasted Sweet Potatoes with Blue Cheese and Candied Pecans or the always crowd-pleasing Caramelized Sweet Potatoes with Honey Goat. They all share the same spirit of easy, seasonal goodness.