Mediterranean Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries

This Mediterranean-inspired roasted vegetable dish brings together the earthy flavor of Brussels sprouts, the natural sweetness of butternut squash, and the warmth of cinnamon—all topped with maple-glazed walnuts and tart cranberries. It’s a perfect balance of savory and sweet, with crunchy, caramelized textures and a touch of freshness from parsley. Ideal as a hearty side dish or a light vegetarian main, it’s especially good during fall and winter.

Time: 40 minutes
Servings: 4

Ingredients

1 lb Brussels sprouts, trimmed and halved

3 cups butternut squash, cubed

1 medium shallot, thinly sliced (optional)

1 tbsp olive oil

Salt and pepper, to taste

½ tsp cinnamon

1 cup walnut halves

2 tbsp maple syrup

½ cup dried cranberries

Fresh parsley, for garnish (optional)

Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Vegetables
In a large bowl, toss Brussels sprouts, butternut squash, and shallots with olive oil, cinnamon, salt, and pepper until evenly coated.

Roast the Vegetables
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring once halfway through, until the Brussels sprouts are caramelized and the squash is tender and golden.

Make the Maple Walnuts
While the vegetables roast, heat a small nonstick skillet over medium heat. Add walnuts and drizzle with maple syrup. Stir for 2–3 minutes until coated and slightly sticky, then remove from heat and let cool on parchment paper.

Combine and Finish
Once the vegetables are done, transfer them to a large serving bowl. Toss with dried cranberries and maple-glazed walnuts.

Garnish and Serve
Sprinkle with chopped fresh parsley if desired. Serve warm as a side dish or enjoy on its own for a cozy, wholesome meal.

Tips & Variations

Even roasting: Cut the Brussels sprouts and squash into similar-sized pieces so they cook evenly and caramelize at the same rate.

Don’t overcrowd the pan: Spread the vegetables out in a single layer. Overcrowding will steam them instead of roasting, and you’ll lose that crisp, golden edge.

Adjust sweetness: If you prefer a more savory flavor, reduce the maple syrup or replace it with a drizzle of balsamic glaze at the end.

Add tang: A splash of apple cider vinegar or a squeeze of lemon juice just before serving adds brightness and balances the sweetness.

Nut alternatives: Swap walnuts for pecans, almonds, or pumpkin seeds—each adds its own crunch and flavor.

Make it a full meal: Toss the roasted mix with cooked quinoa, farro, or couscous for a satisfying vegetarian main.

Extra Mediterranean flair: Add crumbled feta or goat cheese right before serving for a creamy, tangy contrast.

Roast ahead: You can roast the veggies a day in advance. Reheat in the oven at 375°F (190°C) for about 10 minutes before serving.

Add herbs: Fresh thyme or rosemary roasted along with the vegetables gives the dish a more aromatic, earthy flavor.

Holiday variation: Sprinkle a few pomegranate seeds on top before serving for color and an extra burst of freshness.

Q&A

Q: Can I use frozen Brussels sprouts or squash?
Yes, but thaw them first and pat dry with paper towels to remove excess moisture. Fresh produce gives better caramelization, but frozen works in a pinch.

Q: How do I keep the walnuts from burning?
Cook them over medium heat and stir constantly. As soon as the maple syrup starts to bubble and coat the nuts, remove them from the pan—they’ll crisp up as they cool.

Q: Can I make this ahead of time?
Absolutely. Roast the vegetables and prepare the maple walnuts separately. Combine everything just before serving to maintain the best texture.

Q: What can I serve this with?
It pairs beautifully with roasted chicken, grilled salmon, or even as a side to lamb or turkey. It’s also great served over greens for a warm salad.

Q: Can I make it vegan or dairy-free?
It already is! Just make sure your maple syrup is pure (not a honey blend), and you’re good to go.

Nutrition

(Per Serving, Approximate)

Calories: 270

Protein: 6g

Fat: 15g

Carbohydrates: 31g

Fiber: 6g

Sugars: 12g

Sodium: 160mg

Conclusion

This Mediterranean Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries dish brings together sweet, savory, and nutty flavors in perfect harmony. The caramelized vegetables, crunchy maple-glazed walnuts, and tart cranberries make every bite feel warm and satisfying. It’s simple enough for a weeknight meal but special enough for holidays—a colorful, healthy side that everyone will love.