Fall Roasted Brussels Sprouts Medley

This Thanksgiving, treat your family with a bright and colorful dish that delights the taste buds. With the combination of Brussels sprouts, butternut squash, pecans and dried cranberries, this Fall Roasted Brussels Sprouts Medley will quickly become a family favorite.


  • 3 cups Brussels sprouts, ends trimmed
  • 5 tablespoons olive oil, divided
  • Salt, to taste
  • 1 1⁄2 pounds butternut squash, peeled, seeded and cut into 1” cubes
  • 5 tablespoons maple syrup, divided
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon ground cardamom
  • 1 cup pecan halves
  • 1 cup Craisins® Dried Cranberries


  • Preheat oven to 400°F and prepare two baking sheets by lining with foil.
  • Slice all Brussels sprouts in half and add to one of the foil-lined baking sheets. Drizzle with 2 tablespoons of olive oil and salt, to taste. Use hands to incorporate oil and salt over all Brussels sprouts and turn them cut side down.
  • Place cut butternut squash on the other foil-lined pan. Drizzle with 1 tablespoon of olive oil, 3 tablespoons maple syrup, cinnamon, nutmeg and cardamom. Toss all ingredients to incorporate.
  • Bake Brussels sprouts and squash, side by side, for 20-25 minutes, turning once halfway through baking, until Brussels sprouts are slightly charred and squash is softened.
  • Remove pans from oven and pour all ingredients into a large bowl. Toss with pecans and cranberries, and remaining 2 tablespoons of maple syrup. Place in serving dish and enjoy.
  • Refrigerate any leftovers for up to three days.