⭐ Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts

A cozy, sweet-savory vegetable side dish perfect for fall and winter.

🥘 Ingredients (Serves 4–6)

For the vegetables

• 1 lb (450 g) Brussels sprouts, trimmed and halved

• 1 lb (450 g) butternut squash, peeled and cubed (½–¾ inch pieces)

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• ½ tsp smoked paprika (optional but recommended)

For the maple walnuts

• 1 cup walnut halves

• 1 tbsp butter (or coconut oil for vegan)

• 2 tbsp maple syrup

• Pinch of salt

• Optional: pinch of cayenne or cinnamon

Finishing touches (optional but delicious)

• 1–2 tbsp maple syrup

• Drizzle of balsamic glaze

• Fresh thyme or chopped parsley

• Flaky salt

🍽️ Instructions

1. Prep the oven

Preheat oven to 425°F (220°C).
Line a baking sheet with parchment for easier cleanup.

2. Season the vegetables

In a large bowl, toss together:

• Brussels sprouts

• Butternut squash

• Olive oil

• Salt, pepper, garlic powder, and smoked paprika

Spread evenly on the baking sheet (avoid overcrowding so they roast, not steam).

3. Roast

Bake for 25–30 minutes, flipping halfway.
Vegetables should be golden and caramelized, with the squash tender.

4. Make the maple walnuts

While veggies roast:

1. Heat butter in a skillet over medium.

2. Add walnuts and toast 2–3 minutes until fragrant.

3. Stir in maple syrup and a pinch of salt (plus cayenne/cinnamon if using).

4. Cook another 1–2 minutes until syrup thickens and coats the nuts.

5. Transfer to parchment to cool and crisp.

5. Combine & finish

Remove roasted veggies from oven.
Top with maple walnuts and toss lightly.
Drizzle with a bit more maple syrup or balsamic glaze if desired.
Garnish with fresh herbs or flaky salt.

🍴 Serve

Perfect as:

• A holiday side dish

• A warm salad base

• A vegetarian main with quinoa or rice

❓ Q&A

Q1: Can I use frozen Brussels sprouts or squash?

A: Yes—but thaw and pat dry first, and expect them to be slightly softer. Fresh gives the best caramelization.

Q2: Can I make this recipe vegan?

A: Absolutely! Just replace the butter in the maple walnuts with coconut oil or vegan butter.

Q3: How can I make it less sweet?

A: Reduce or skip the maple drizzle at the end. You can also add more savory seasonings like paprika or garlic.

Q4: Can I make this ahead of time?

A: Yes. Roast the vegetables and prep the walnuts separately. Reheat the vegetables at 400°F for 8–10 minutes, then toss in the walnuts right before serving.

Q5: What nuts can I use instead of walnuts?

A: Pecans are the best substitute. Almonds or hazelnuts also work.

Q6: What protein pairs well with this dish?

A:

• Roasted chicken

• Turkey

• Pork tenderloin

• Salmon

• Lentils or chickpeas for a vegetarian option

Q7: My Brussels sprouts get mushy—what am I doing wrong?

A:

• Make sure they’re dry before seasoning.

• Roast at 425°F for crispy edges.

• Spread in a single layer; overcrowding = steaming.