Maple Pecan Butternut Squash and Brussels Sprouts Medley
There is no need to overcomplicate your holiday menu. This Maple Pecan Butternut Squash and Brussel Sprouts Medley is everything you need to in one tasty bowl. Sweetness from the maple syrup, crunch from toasted pecans, bitterness from the brussels sprouts, and creamyness from the butternut squash.
Course Side Dish
Keyword Brussel Sprouts, Maple, Thanksgiving side dish
Pre-heat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray.
Once butternut squash, Brussels sprouts, and onions are chopped and ready drizzle with olive oil, season with salt, pepper, nutmeg, and roasted cinnamon. Place in the oven and bake for 30 minutes until Brussels sprouts are roasted and squash is fork tender.
Remove veggies from the oven and drizzle with maple syrup, toss around until everything is well coated. Stir in half the pecans. Transfer to baking dish, top with remaining pecans, and serve.