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November 30, 2017

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Written by: Shannon Corlett, MS, RDN, LDN

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 12 servings


For the Brussel Sprouts:

2 cups Brussel sprouts

2 tablespoons olive oil

Salt to taste

For the Butternut Squash:

1 1/2 pounds butternut squash

1 tablespoon olive oil

3 tablespoons maple syrup

1/2 teaspoon ground cinnamon

Other Ingredients:

1 cup pecan halves

1/2 cup dried cranberries


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prepare the vegetables. Wash the Brussel sprouts, trim the ends and any yellow leaves, and cut in half. Peel and seed the butternut squash and cut into one-inch cubes. Note: Butternut squash and Brussel sprouts can be purchased pre-prepped to save time. 
  3. In a medium bowl, combine the Brussel sprout halves, 2 tablespoons of olive oil, and salt (to taste). Toss to combine.
  4. Cover two baking sheets with foil and lightly coat with olive oil or cooking spray. Place Brussel sprouts on one of the baking sheets, cut side down.
  5. In another medium bowl, combine butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon. Toss to combine. Place in a single layer on the other baking sheet.
  6. Roast the Brussel sprouts and butternut squash on the same rack in the oven for 20-25 minutes. Stir the butternut squash halfway through and turn the Brussel sprouts with 5-10 minutes remaining. The butternut squash should be soft, and the cut side of the Brussel sprouts charred but not blackened at the end of cooking.
  7. To assemble the dish, combine the Brussel sprouts, butternut squash, pecans, and cranberries in a large bowl.

Nutrition Information:

Serving Size: ~3/4 cup

Calories: 150, Fat: 9g, Protein: 2g, Carbohydrates: 16g, Fiber: 3g, Sodium: 9mg+

Nutrition Tip: If you’re interested in adding more vegetables to your holiday meals, this easy fall recipe is the perfect way to brighten up the table. Green, orange, red, and brown combine to create a side dish that appeals to your eyes and your taste buds. This low sodium recipe balances healthy fats and whole, high fiber foods with a little bit of sweetness to help introduce even the most skeptical eaters to delicious roasted Brussel sprouts.

Adapted from:

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