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Roasted Butternut Squash and Brussel Sprouts

Cranberry Pecan Roasted Vegetables

Cranberry Pecan Roasted Vegetables - Roasted butternut squash, brussel sprouts, and red onion make for an easy and gorgeous holiday side dish recipe!  These oven roasted fall vegetables are amazingly flavorful with a simple maple cinnamon butter plus dried cranberries and pecans!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 150kcal
Author Nichole


  • 1 ½ Pounds Brussel Sprouts, Ends Trimmed and Yellow Leaves Removed
  • 1 Butternut Squash, Peeled, Seeded, and Cubed
  • 1 Large Red onion, Cut Into ½ Inch Chunks
  • 4 TBSP Butter, Melted
  • 3 TBSP Maple Syrup
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • ½ Cup Pecans
  • ½ Cup Dried Cranberries


  • Preheat oven to 400 degrees.  Lightly grease a large baking sheet with olive oil and set aside.
  • In a small bowl whisk together the melted butter, maple syrup, cinnamon, and salt.
  • Place the prepared vegetables in an even layer on the baking sheet.  Drizzle with the butter mixture and stir or toss to coat.
  • Bake in preheated oven for 15-20 minutes until lightly brown.  Add the cranberries and pecans to the baking sheet with the vegetables.  Return to the oven for 5 more minutes.
  • Serve immediately.


Calories: 150kcal