Fall brings in all the cozy comfort food, and one side dish that captures this season perfectly is roasted butternut squash and Brussels sprouts. This beautiful, golden side dish gets a major upgrade with a touch of sweet maple syrup and a surprise second layer of flavor—caramel.
This version is based on a popular original but introduces a luscious caramel glaze drizzle that deepens the dish’s sweetness and creates a warm, satisfying contrast to the earthy vegetables.
Don’t miss our Cranberry Apple Coleslaw—it’s a perfect companion to this dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butternut squash | 1 small, peeled and cubed |
| Brussels sprouts | 1½ lbs, trimmed and halved |
| Olive oil | 4 tablespoons |
| Kosher salt | To taste |
| Black pepper | To taste |
| Maple syrup | 4 tablespoons, plus for drizzle |
| Caramel sauce (homemade) | 2 tablespoons (optional second layer) |
| Pumpkin seeds | ½ cup |
| Dried cranberries | ½ cup |
Instructions
1. Preheat and Prep
Preheat your oven to 450°F. Line two sheet pans with parchment paper. Spread butternut squash on one and Brussels sprouts (flat side down) on the other. Drizzle each with 2 tablespoons of olive oil and season with salt and pepper.
2. Roast Separately
Roast Brussels sprouts for 15–18 minutes. Roast squash for 22–25 minutes. Don’t overcrowd—give each veggie room to caramelize.
3. Caramelize with Maple
Once roasted, drizzle each pan with 2 tablespoons of maple syrup, toss, and return to oven for 5–8 minutes. This brings out golden edges and that sweet-savory flavor.
4. Add the Second Layer – Caramel Drizzle
After cooling for 2–3 minutes, drizzle with warm caramel sauce. This enhances the maple flavor with a richer, more decadent touch.
Discover great ideas like Salted Honey Pie to balance the savory elements.
5. Combine and Finish
Toss the roasted vegetables in a large bowl with pumpkin seeds and dried cranberries. Add more maple or caramel to taste.
Tips for Success
- Use separate pans: It helps each veggie cook at its own pace.
- Watch the syrup: It can burn fast—don’t overdo roasting after adding it.
- Want crunch? Add pecans, walnuts, or candied pistachios.
- Try serving with grilled peach blueberry salad for a burst of brightness.
Make Ahead Tips
- Dice ahead: Prep squash and sprouts 3 days early and refrigerate.
- Dry toppings: Toast nuts/seeds in advance and store in airtight jars.
- Don’t caramel ahead: Caramel should be drizzled fresh for best texture.
Add-On Variations
| Add-On | Flavor Boost |
|---|---|
| Bacon crumbles | Smoky, savory |
| Goat cheese | Creamy tang |
| Apple cubes | Crisp & tart |
| Pomegranate seeds | Juicy, festive |
| Balsamic glaze | Tangy balance |
Serving Suggestions
- Great warm or room temp.
- Serve over a bed of arugula for a hearty salad.
- Pairs well with creamy whipped feta or roasted meats.
Conclusion
Roasted Butternut Squash and Brussels Sprouts with maple and caramel is more than just a holiday side—it’s a fall staple. Easy, colorful, and packed with rich textures and warm, seasonal sweetness. With the caramel layer elevating the classic flavor, this dish will stand out on any table.
Don’t miss our Pumpkin Caramel Pie for dessert. It’s the perfect sweet finale after this cozy veggie side!