Maple Glazed Butternut Squash & Brussels Sprouts

Roasted butternut squash and Brussels sprouts tossed with apples, pecans and fresh herbs, then drizzled with a sweet and tangy maple Dijon glaze. This straightforward fall side dish is reliable for Thanksgiving, Christmas or any cozy weeknight dinner!

Roasted Maple Glazed Butternut Squash and Brussels Sprouts are tossed with tender apples, shallots, fresh herbs and crunchy pecans, then drizzled with a sweet and tangy maple Dijon glaze. This straightforward fall side dish is packed with sweet and savory flavor and makes the reliable addition to your Thanksgiving or holiday table!

A cook keep how all the flavors and textures come together in this recipe. The butternut squash gets beautifully caramelized, the Brussels sprouts develop those satisfying crackly edges and the apples add just the right amount of sweetness. Everything is finished with a simple maple glaze that really brings all those cozy fall flavors together.

What goes in

• 1 1/2 pound butternut squash, cut into 1-inch cubes
• 1 pound brussels sprouts, ends trimmed and halved lengthwise
• 2 shallots, sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1/2 teaspoon fresh sage
• Salt and pepper, to taste
• 2 apples, cored and chopped into 1-inch cubes (
• 1/4 cup chopped pecans
• 3 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fresh thyme
• Pinch of cinnamon

How it comes together

1. Preheat your oven to 425°F. Add the cubed butternut squash, halved Brussels sprouts and sliced shallots to a large bowl.
2. Drizzle the vegetables with olive oil, then add the fresh thyme, rosemary and sage. Toss until everything is evenly coated.
3. Spread the vegetables in an even layer on a prepared sheet pan and season with salt and pepper. Make sure not to overcrowd the pan so the vegetables can properly caramelize rather than steam. Use two sheet pans if necessary. Roast for 15 minutes.
4. Remove the sheet pan from the oven, add the chopped apples and toss everything together. Return the pan to the oven and roast for another 15 minutes, until the vegetables are tender and nicely golden.
5. Transfer the roasted vegetables and apples to a serving dish, toss with the chopped pecans and drizzle everything with the maple Dijon glaze.

Keep in mind

To Prep Ahead: Cut the butternut squash, trim and halve the Brussels sprouts and slice the shallots up to a day in advance. Store the prepared vegetables in airtight containers in the refrigerator. You can also make the maple Dijon glaze ahead of time and refrigerate it separately. Chop the apples just before roasting so they stay fresh. To Store: Store leftover roasted butternut squash and Brussels sprouts in an airtight container in the refrigerator for up to 4 days. To Reh