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Best Easy Caramelized Maple Roasted Butternut Squash and Brussels Sprouts

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This caramelized maple roasted butternut squash and Brussels sprouts recipe is a game-changer. The sweet maple syrup, tangy apple cider vinegar, and savory garlic create a deeply flavorful, crispy-edged side dish that will make you actually look forward to eating your vegetables.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved (quartered if large)
  • 3 tablespoons pure maple syrup
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the middle position.
  2. Prepare the butternut squash: Cut off both ends, stand upright, and slice off the skin. Cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Prepare the Brussels sprouts: Rinse, pat dry, trim tough ends, remove yellow leaves, and cut in half lengthwise. Quarter any large ones.
  4. Make the maple mixture: In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, minced garlic, dried thyme, salt, black pepper, and red pepper flakes (if using).
  5. Place cubed squash and halved Brussels sprouts in a large mixing bowl. Pour the maple mixture over them and toss well until evenly coated.
  6. Line a large baking sheet with parchment paper (optional). Spread vegetables in a single, even layer. Do not overcrowd; use two sheets if needed.
  7. Roast for 20 minutes. Remove from oven and flip vegetables with a spatula or tongs.
  8. Return to oven and roast for another 15-20 minutes, until tender and deeply caramelized. Squash should be easily pierced with a fork, and Brussels sprouts crispy on the outside.
  9. Total roasting time is typically 35-40 minutes. For extra crispy edges, roast 5 more minutes, watching closely.
  10. Remove from oven, let rest 2-3 minutes on the pan. Transfer to a serving dish. Adjust seasoning with flaky sea salt or extra maple syrup if desired. Serve warm.

Notes

Don’t overcrowd the pan—this is the number one mistake. Cut uniform pieces for even cooking. For extra crispy results, preheat the baking sheet in the oven. Watch the maple syrup as it can burn; reduce oven to 400°F if browning too quickly. The apple cider vinegar is the secret ingredient that balances the sweetness.

Nutrition

Keywords: roasted butternut squash, roasted Brussels sprouts, maple roasted vegetables, caramelized vegetables, fall side dish, Thanksgiving side dish, easy vegetable recipe, vegan, gluten-free

Find it online: https://spoonmira.com/best-easy-caramelized-maple-roasted-butternut-squash-and-brussels-sprouts/