This easy Thanksgiving side dish is one of my faves! It’s delicious and bursting with autumn flavors—cinnamon and maple syrup. Best of all, it’s also healthy, gluten-free, vegetarian, and packed with fiber!

This is a recipe your entire family will love, including you, because it’s so easy! It’s also a great addition to any pot-luck dinner.

RECIPE

Cinnamon Spiced Butternut Squash and Brussels Sprouts

Serves 5-6 (See visual recipe below)

Ingredients

• 3 cups Brussels sprouts, ends trimmed, yellow leaves removed

• 1 ½ lbs butternut squash, peeled, seeded, and cubed into 1-inch cubes (yields about 4 cups)

• 5 tablespoons olive oil

• Salt, to taste

• 3 TBS maple syrup (+2-4 TBS additional, if desired)

• ½ tsp ground cinnamon

• 2 cups pecan halves

• 1 cup dried cranberries

Scroll down for directions below.

Directions

1. Preheat oven to 400 F.

2. Lightly grease two stainless steel baking sheets (try to stay away from foil and aluminum) with 1 tablespoon of olive oil.

3. Trim Brussels sprouts to remove ends and any yellow leaves and then slice them in half.

4. In a medium bowl, combine and toss the halved Brussels sprouts, 2 tablespoons of olive oil, and salt (to taste).

5. In a separate medium bowl, combine and toss the cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon.

6. Place the Brussels Sprouts cut-side down on one stainless steel baking sheet and the butternut squash in a single layer on the second baking stainless steel baking sheet and bake for 20-25 minutes

7. Half way through the roasting process, flip the butternut squash to the other side, allowing it to brown and soften up evenly.

8. During the last 5-10 minutes of roasting, turn the Brussels sprouts over too. By this time, the cut sides should be nicely browned and partially charred, but not blackened.

9. Once you take the Brussels sprouts and butternut squash out of the oven and let them cool for a few minutes, toss them in a large bowl with pecans and cranberries. If you like it sweet, mix in an additional 2-4 tablespoons of maple syrup. Don’t add these all at once. Add one tablespoon and taste to make sure you don’t go over the top.

ABOUT THE AUTHOR

Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.