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Thanksgiving Sides - Brussels Sprouts, Squash & Cranberries

Updated: Dec 2, 2020

Thanksgiving Sides – Brussels Sprouts, Squash & Cranberries

Yup, I did it again and added to our traditional Thanksgiving dinner. I tried this recipe on a whim one night (made some adjustments) and it was so good I was inspired to add it to our Thanksgiving meal. I knew my mom would appreciate the combination of ingredients (turns out my husband did too!). This is a recipe to add to your repertoire and use anytime - especially at Thanksgiving!

Brussels Sprouts, Squash & Cranberries

(Takes approximately 40 mins start to finish)


3 cups Brussels Sprouts, trimmed and cut in half

3 tablespoons olive oil

1 teaspoon kosher/coarse salt

1 Butternut Squash, peeled, seeded & cubed (about 4 cups)

2 tablespoon olive oil

3 tablespoon maple syrup

1 teaspoon cinnamon

2 cups toasted pecan pieces (halves, chopped, etc. – can toast yourself in oven for 4 mins)

1 cup dried cranberries

2+ tablespoons maple syrup (optional)


1. Preheat oven to 400 F. Drizzle olive oil all over 2 baking pans (can use parchment paper or foil before oil, for easier cleanup)

2. On one sheet combine Brussels Sprouts, olive oil & salt, then spread out - cut side down

3. On the other baking sheet pan, toss squash, olive oil, syrup and cinnamon together and then spread out in a single layer

4. Roast both pans for about 25 mins until browned/slightly charred – flipping sprouts and squash over halfway through

5. In a large serving bowl, mix the sprouts, squash, toasted pecan pieces, dried cranberries and the optional maple syrup.

6. Serve room temperature as a side dish (makes a tasty lunch too!)

Want more Thanksgiving recipes? Checkout my Cranberry Walnut Sauce with an Orange Twist!

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