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Roasted Brussels Sprouts & Squash With Cranberry Cider Glaze

Caramelized veggies, roasted with pecans and tossed with a sweet and tangy glaze - these Roasted Brussels Sprouts & Squash With Cranberry Cider Glaze might be the perfect holiday side dish! 

Serves 4     adjust servings

Preparation 5m Cook Time 35m Total Time


  • 1 lb. butternut squash, cubed
  • 1 lb. Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 1/2 cup pecans, chopped
  • 1/3 cup dried cranberries
  • 1 cup apple cider
  • 2 tablespoons maple syrup


Preheat oven to 450 degrees F. 

In a large bowl, combine cubed squash, sprouts, and olive oil. Toss together to coat, then sprinkle on salt and black pepper to taste and toss again. Spread vegetables in an even layer on a large baking sheet, being sure to place the sprouts cut side down for even caramelization.

Roast for 30 minutes, tossing twice during the process. Sprinkle the pecans over the vegetables and roast for 5 more minutes to toast the nuts. Remove from the oven and allow to cool slightly.

While sprouts are roasting, combine the cider and maple syrup in a small saucepan set over medium heat. Bring to a boil, then reduce heat to low and simmer for about 15 minutes. Add the dried cranberries and continue to simmer until the liquid is reduced to a 1/4 cup, about 5 more minutes. Pour over the roasted vegetables and toss. Serve while warm.


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