Maple Roasted Butternut Squash and Brussels Sprouts

Maple-roasted butternut squash and Brussels sprouts with thyme and toasted pecans make an easy, sweet-savory vegetable side dish in about 40 minutes.

Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups butternut squash
• 1 pound brussels sprouts
• 2 tablespoons maple syrup
• 2 tablespoons vegetable oil
• 1 teaspoon dried thyme
• 0.333 cup pecans
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Cut the squash into 1-inch cubes and halve the Brussels sprouts. Place both on a large rimmed baking sheet. (about 5 min) — 425°F
2. Drizzle the vegetables with oil and maple syrup, then sprinkle with thyme, salt, and pepper. Toss until evenly coated and spread in a single layer. (about 3 min)
3. Roast until the vegetables begin to brown, about 15 minutes. Stir and spread them out again. (about 15 min) — 425°F
4. Scatter the pecans over the vegetables and roast for 5 to 10 minutes more, until the squash is tender, the Brussels sprouts are browned, and the pecans are toasted. (about 10 min) — 425°F
5. Rest for 2 minutes, then serve warm. (about 2 min)