Brussels sprouts and squash two fall staples, made magic together in this Maple Balsamic Roasted Brussels Sprouts and Squash recipe. Sweet, savory, and perfectly caramelized, it’s the kind of side dish that feels right at home on a holiday table or a weeknight plate.
The crispy Brussels meet tender butternut squash, all roasted until golden and drizzled with a sticky maple-balsamic glaze. Toasted walnuts and tart cranberries add crunch and contrast, while fresh thyme lifts every bite. It’s simple, seasonal, and unexpectedly addictive even sprout skeptics come back for seconds.
Table of Contents
Why You’ll Love Maple Balsamic Roasted Brussels Sprouts and Squash
- Because it brings out the best in fall vegetables the Brussels sprouts roast to crispy-edged perfection while the butternut squash softens into a buttery, caramelized bite that feels indulgent but remains entirely wholesome.
- Because the maple-balsamic glaze isn’t just a drizzle it’s a transformation, turning simple roasted vegetables into something glossy, tangy-sweet, and complex enough to feel gourmet without adding stress to your day.
- Because the walnuts add an irresistible crunch and the dried cranberries sneak in that little chew of tart-sweet contrast that keeps you going back for “just one more forkful.”
- Because it’s beautifully balanced sweet and savory, soft and crispy, earthy and bright — hitting every flavor and texture note you didn’t even know you were craving in one warm, nourishing dish.
- Because it’s low-maintenance yet impressive no fancy techniques, no hard-to-find ingredients, just a baking sheet, a hot oven, and some pantry staples working together to make something you’d proudly serve at Thanksgiving or casually enjoy on a rainy Tuesday night.
- Because it respects your time and dietary needs naturally gluten-free, vegetarian, and easy to adapt for vegan or nut-free eaters without compromising flavor, so everyone at the table can enjoy it together.
- Because it looks stunning on the plate the golden vegetables, jewel-toned cranberries, and rustic thyme leaves give it that cozy, autumnal feel that makes the meal feel special even if the rest of the day didn’t.
Ingredients
- To bring out the bold, balanced flavors in this Maple Balsamic Roasted Brussels Sprouts and Squash, you’ll need just a handful of fresh, pantry-friendly ingredients. Each one plays a role in building texture, contrast, and fall-season warmth:
- 1 lb Brussels sprouts, halved
Choose firm, vibrant green sprouts. Halving helps them cook evenly and get those crispy, golden edges. - 3 cups butternut squash, cubed
Go for bright orange squash, peeled and cut into ½-inch cubes for even roasting. You can use pre-cut to save time. - 1 medium shallot, thinly sliced
Shallots roast into soft, mellow ribbons that subtly enhance everything around them. - 2 tbsp olive oil
A must for caramelization — helps vegetables crisp up while keeping them tender inside. - 2 tbsp pure maple syrup
Real maple syrup creates that sticky-sweet glaze that pairs beautifully with the vegetables’ earthiness. - 1 tsp balsamic vinegar
Just enough acidity to cut through the sweetness and add depth. - ½ tsp sea salt + ¼ tsp black pepper
These bring out the natural flavors without overpowering the dish. - ¼ tsp smoked paprika (optional)
Adds a whisper of warmth and smokiness a subtle but welcome twist. - ½ cup dried cranberries
Their tart chew contrasts perfectly with the soft roasted squash. - ⅓ cup chopped walnuts
Toasty, nutty crunch makes every bite more satisfying. - 1 tsp fresh thyme leaves (plus more for garnish)
Bright, herbaceous, and beautifully aromatic — a finishing touch that ties it all together.
How to Make Maple Balsamic Roasted Brussels Sprouts and Squash
1. Preheat the oven
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper — this prevents sticking and helps with even caramelization.
2. Toss the veggies
In a spacious mixing bowl, combine the halved Brussels sprouts, cubed butternut squash, and thinly sliced shallots. Drizzle with olive oil, then season with sea salt, black pepper, and smoked paprika if using. Toss everything thoroughly until each piece is well-coated with the oil and seasoning.
3. Roast the vegetables
Spread the mixture out on the prepared baking sheet in a single, even layer. Avoid crowding to ensure the veggies roast — not steam. Place in the oven and roast for 20–25 minutes, flipping halfway through, until the sprouts are crisp on the edges and the squash is fork-tender and golden.
4. Make the glaze
While the veggies roast, whisk together pure maple syrup and balsamic vinegar in a small bowl until smooth.
5. Glaze and finish roasting
Remove the pan, drizzle the maple-balsamic glaze over the vegetables, and sprinkle on the cranberries and chopped walnuts. Return to the oven for 5–7 minutes, just until the glaze starts to caramelize and the nuts become fragrant and toasted.
6. Serve
Remove from the oven, sprinkle with fresh thyme leaves, and serve warm for the best texture and flavor.
Tips and Tricks for the Best Roasted Veggies
- Dry your veggies well before roasting.
- Moisture is the enemy of crispiness. After washing your Brussels sprouts and squash, pat them thoroughly with a clean towel. This small step ensures they roast beautifully instead of steaming in their own moisture.
- Don’t overcrowd the pan.
- Roasted vegetables need space. When they’re too close together, they steam and turn soft rather than caramelizing. Use a large baking sheet — or two if necessary — to spread the vegetables out in a single, even layer.
- Flip once, at the right moment.
- Halfway through roasting, flip the vegetables to promote even browning and crisping on all sides. It’s a small move with big payoff — especially for Brussels sprouts.
- Watch that glaze.
- Maple syrup is naturally high in sugar, which means it caramelizes quickly — but it can also burn. When you add the maple-balsamic glaze, keep a close eye on the oven during the final minutes. You want sticky and golden, not scorched.
- Make it ahead without losing texture.
- This dish is easy to prep in advance. Roast the veggies fully, then cool and store in the fridge. To reheat, pop them in a 350°F oven for 8–10 minutes — they’ll crisp back up and taste just as good, maybe better.
Substitutions or Variations
Nut-free? No problem.
If you’re cooking for someone with a nut allergy, simply leave out the walnuts. For that satisfying crunch, try roasted pumpkin seeds (pepitas) instead — they add a toasty flavor and a beautiful green hue that plays well with the fall palette.
Keeping it vegan? You’re already there.
This recipe is naturally plant-based, but double-check your cranberries — some brands use honey as a sweetener. Opt for unsweetened or juice-sweetened varieties to keep everything truly vegan.
No butternut squash? Swap it out.
Delicata and acorn squash both work beautifully here. Delicata has an edible skin and a quicker cook time, while acorn brings a slightly nuttier flavor and rich texture.
Add cheese for extra indulgence.
If you’re not vegan, crumbled goat cheese or feta can take this dish to another level. Their creamy saltiness contrasts beautifully with the sweet glaze and earthy vegetables.
Make it a meal.
Leftovers are gold. Toss the roasted veggies with cooked quinoa or farro, add a handful of arugula or baby spinach, and drizzle with olive oil for a warm, nourishing grain salad that’s anything but boring.
Frequently Asked Questions (FAQ)
Can I use frozen squash or Brussels sprouts?
Yes, you can but fresh will always give you better texture and color. Frozen vegetables tend to release more moisture, which can prevent that lovely caramelization. If you’re using frozen, be sure to thaw them completely first, then pat them dry with a clean kitchen towel or paper towels. This helps reduce excess moisture and gives them a fighting chance at crisping up in the oven.
What can I use instead of balsamic vinegar?
If you’re out of balsamic or simply don’t enjoy its flavor, you can swap in apple cider vinegar or red wine vinegar. Just add a touch more maple syrup to balance the extra acidity about ½ teaspoon should do the trick.
Can I prep this ahead of time?
Definitely. You can chop the Brussels sprouts, squash, and shallots a day in advance and store them in an airtight container in the fridge. The glaze can be mixed ahead, too. For best results, roast everything fresh right before serving but you can also roast in advance and reheat at 350°F for 8–10 minutes to revive the crisp edges.
Conclusion
Maple Balsamic Roasted Brussels Sprouts and Squash isn’t just another roasted veggie dish it’s a love letter to autumn. It’s where texture meets taste, where simple ingredients turn stunning, and where everyone at the table even the picky eaters finds something to love. Whether you’re hosting a crowd or just cooking for one, this recipe offers warmth, comfort, and a little magic in every bite.
Try it once, and don’t be surprised if it becomes a non-negotiable part of your cold-weather cooking ritual.
Maple Balsamic Roasted Brussels Sprouts and Squash
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine halved Brussels sprouts, cubed squash, and sliced shallots. Drizzle with olive oil, salt, pepper, and paprika if using. Toss well to coat.
- Spread vegetables in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway, until golden brown and tender.
- In a small bowl, whisk together maple syrup and balsamic vinegar to make the glaze.
- Drizzle glaze over roasted veggies. Add cranberries and chopped walnuts. Return to oven for 5–7 minutes until glaze caramelizes and nuts are toasted.
- Remove from oven and sprinkle with fresh thyme before serving. Enjoy warm.
Nutrition
Notes
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