Every time I make these Roasted Brussels Sprouts and Maple Butternut Squash, it takes me back to those cozy family gatherings where laughter and delightful aromas filled the air. I remember the first time I spotted this recipe in a magazine while sitting on my porch one sunny afternoon. The thought of combining these two nutritious vegetables with the sweetness of maple syrup made my heart skip a beat! It reminded me of my grandma’s kitchen, where every dish was made with love and was always a celebration of our family connections.
When you take that first bite, you’ll find a wonderful balance between the earthy flavor of Brussels sprouts and the sweet, comforting notes of butternut squash glazed in maple syrup. Trust me, you’re going to feel that warmth and comfort, too! I know how important it is for us to bring dishes to the table that our families will cherish, and I believe this one is a keeper.
How to Make Roasted Brussels Sprouts and Maple Butternut Squash
Ingredients
| Ingredient | Amount |
|---|---|
| Brussels sprouts | 1 pound, trimmed and halved |
| Butternut squash | 1 medium, peeled and cubed |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Garlic powder (optional) | 1 teaspoon |
| Thyme (optional) | 1 teaspoon |
I love adding rosemary or thyme when I have some fresh herbs on hand—it adds a lovely fragrance that fills the kitchen and makes everything feel special!
Cooking Steps
1. Preheat Your Oven
First things first, you want to preheat your oven to 400°F (200°C). This step is crucial because a hot oven will help caramelize the vegetables beautifully and give them that crispy texture we all love!
2. Prepare the Brussels Sprouts
Start by trimming the ends of your Brussels sprouts and then halving them. I sometimes encourage a little help from my grandkids for this—it’s such a fun activity, and they love finding which sprouts are bigger or smaller!
3. Cube the Butternut Squash
Next, grab that butternut squash and peel it carefully. It helps to use a sturdy vegetable peeler. Then, cut it into cubes. I find that if the pieces are uniform, they cook evenly, but a little variety in size adds character!
4. Mix the Veggies
In a large bowl, toss the halved Brussels sprouts and the cubed butternut squash together. It helps to get your hands in there to mix things up—nothing beats the feel of fresh produce as you prepare your meal.
5. Add Olive Oil and Maple Syrup
Drizzle the olive oil and maple syrup over the veggies. Then, season with salt, pepper, and garlic powder, if you like. This is one of those moments when I remind myself that a little taste testing never hurt anyone!
6. Coat Everything Well
Using your hands, make sure everything is nicely coated. There’s something so satisfying about getting your hands messy in the kitchen! It’s part of the fun and helps you feel truly involved in your cooking.
7. Arrange on a Baking Sheet
Spread the Brussels sprouts and butternut squash mixture in a single layer on a baking sheet. It’s so important for the veggies to be arranged this way so that they roast rather than steam.
8. Roast in the Oven
Pop that baking sheet in your preheated oven and let these beauties roast for 25 to 30 minutes. Halfway through the cooking time, I recommend giving them a little stir. You’ll find that divine aroma wafting through your kitchen is hard to resist!
9. Check for Doneness
When they are nicely caramelized and tender, take them out of the oven and let them cool for a minute. I often sneak a few pieces during this time because I love that sweet and savory combination!
10. Serve and Enjoy
Transfer the roasted Brussels sprouts and maple butternut squash to a serving dish. You might want to sprinkle a few fresh herbs on top before serving it to your family.
Why I Love Making This Dish
This Roasted Brussels Sprouts and Maple Butternut Squash recipe holds a special place in my heart. It captures the essence of comfort food with a healthy twist. It’s both nutritious and tasty—perfect for those chilly autumn evenings. Each time I serve it, I feel like I’m not just bringing food to the table, but a part of my family’s tradition. You can’t help but smile when everyone gathers around, enjoying the enchanting flavors together.
What You’ll Need
You’ll really only need a few special tools for this recipe. A sturdy baking sheet is a must because it holds everything together while it roasts, ensuring even cooking. I also love using a large mixing bowl for tossing everything. It makes the whole process so much easier!
Tips for Perfect Results
- I always recommend using fresh vegetables! The flavor really shines through when you have fresh Brussels sprouts and butternut squash. If you’re in the mood, add some pecans or walnuts for crunch!
- Keep an eye on the veggies as they roast—if you want them extra crispy, leave them in for a couple of extra minutes.
- You can switch up the maple syrup with honey for a different kind of sweetness if you prefer!
Serving Suggestions and Sides
This dish pairs beautifully with roasted chicken or grilled fish. I often serve it alongside wild rice or a fresh salad—something light to balance out the sweetness of the squash. If you’re looking for sauces, a drizzle of balsamic glaze adds a nice tang.
Leftovers
If you happen to have any leftovers (which is rare in my house!), they store beautifully in an airtight container in the refrigerator for up to three days. To reheat, simply pop them back in the oven or microwave. I enjoy having them on a fresh salad the next day—it’s such a tasty way to enjoy a second round!
FAQ Section
Can I use frozen Brussels sprouts?
I wouldn’t recommend it if you can help it. Frozen Brussels sprouts often end up mushy, while fresh ones get that lovely roasted crispness. Trust me, the difference is worth it!
What can I substitute for butternut squash?
You could use sweet potatoes if butternut squash isn’t available. They would add that lovely, sweet flavor we’re going for!
Is there a way to make it vegan?
Absolutely! This recipe is naturally vegan since it doesn’t include any animal products. Just make sure your maple syrup is pure!
Conclusion
This Roasted Brussels Sprouts and Maple Butternut Squash dish has become a favorite in my home. I’ve seen how it brings a smile to my family’s faces and wonder if they are thinking of those cozy gatherings as well. I’m so excited for you to try it because I know you’ll love it just as much as I do! So grab those veggies, preheat that oven, and get ready for something delicious and heartwarming. Let me know how it turns out for you—there’s nothing like that sweet feeling of sharing a recipe that becomes a part of your family tradition!