Maple Roasted Brussels Sprouts & Squash: The Fall Side Dish That Converts Veggie Skeptics


Let’s get real: Brussels sprouts and squash don’t always get the love they deserve. But trust me—when you toss them with maple syrup and roast them until caramelized, something magical happens. The humble veggies you thought you’d never crave suddenly become the star of the show. If you want to impress at a potluck, or just want to eat more greens (and oranges!) this fall, this maple roasted Brussels sprouts & squash recipe will be your new go-to.

No sad, mushy sprouts here—just crispy edges, sweet caramel notes, and all the cozy flavors that scream autumn. (Seriously, even your pickiest cousin will ask for seconds.)


Why Maple Roasted Brussels Sprouts & Squash Are Next-Level

  • Balanced flavor: Maple syrup highlights the natural sweetness of the veggies and balances any bitterness from the sprouts.
  • Perfect texture: Roasting brings out crispy edges and a tender bite—no boiled mush!
  • Easy to make: Toss, roast, and forget. No fancy techniques required.
  • Nutrition win: Packed with vitamins, fiber, and antioxidants.

FYI: This side dish isn’t just “healthy food”—it’s craveable, even for people who “hate vegetables.” (Ask my 11-year-old nephew.)



What You’ll Need (And Why It Works)

Here’s the simple ingredient list for an epic autumn side dish:

  • Brussels sprouts (fresh, halved)
  • Butternut squash (peeled and cubed—acorn squash works too)
  • Pure maple syrup (not pancake syrup, please!)
  • Olive oil (for roasting and crispiness)
  • Salt & black pepper
  • Optional: Fresh thyme, rosemary, or a sprinkle of chili flakes for heat

Pro tip: Don’t overcrowd the pan, or you’ll steam instead of roast. Two pans = crispier veggies!


How To Make Maple Roasted Brussels Sprouts & Squash

1. Preheat and Prep

  • Preheat your oven to 425°F (hot oven = best caramelization).
  • Line a large baking sheet with parchment paper for easy cleanup.

2. Toss Veggies

  • In a big bowl, combine 1 pound halved Brussels sprouts and 2 cups cubed butternut squash.
  • Drizzle with 3 tablespoons olive oil and 2–3 tablespoons pure maple syrup.
  • Season with salt, pepper, and herbs if using.
  • Toss everything to coat evenly.

3. Spread and Roast

  • Spread veggies out on the baking sheet in a single layer (don’t pile!).
  • Roast for 25–30 minutes, tossing halfway, until golden and crispy at the edges.

4. Serve

  • Transfer to a platter and, if you’re feeling extra, drizzle with a little more maple syrup and a sprinkle of herbs.
  • Enjoy immediately! (Warning: leftovers are addictive cold from the fridge.)

Nutrition Facts Table: Maple Roasted Brussels Sprouts & Squash

IngredientCaloriesCarbs (g)Protein (g)Fat (g)
Brussels sprouts (1 cup)38830
Butternut squash (1 cup)631610
Olive oil (1 tbsp)1190014
Maple syrup (1 tbsp)521300
Total per serving1363745

Serving size based on about 1 cup cooked, including oil and syrup absorbed.


Key Takeaway:
This dish is rich in fiber, vitamin C, and beta-carotene from the squash. The fat from the olive oil helps your body absorb all those nutrients, while maple syrup adds natural sweetness—no need for extra sugar or butter!


Why This Recipe Is Perfect for Fall (Or Any Time You Need a Veggie Boost)

  • Seasonal produce: Brussels sprouts and squash are at their peak from late fall to winter.
  • Crowd-pleaser: Sweet, crispy, and beautiful enough for a holiday table.
  • Meal prep friendly: Stays tasty for days in the fridge; great for grain bowls or salads.

How to Customize Maple Roasted Brussels Sprouts & Squash

  • Add nuts: Toss in pecans or walnuts for crunch.
  • Go savory: Crumble feta or goat cheese over the top.
  • Spice it up: Try smoked paprika, cumin, or a pinch of cayenne.
  • Add dried cranberries: For a pop of tart-sweet flavor.

Common mistake:
Forgetting to toss the veggies halfway. You’ll miss out on even browning! Set a timer.


My Personal Maple Roasted Veggie Story

True story: I once brought this to a Friendsgiving and a “veggie hater” literally asked for the recipe. The secret? That golden maple glaze—just enough to make everything sticky, shiny, and irresistible. Also, don’t skip fresh herbs if you have them! They make your kitchen smell like a Thanksgiving parade.


Real-Life Uses: How to Serve These Maple Roasted Veggies

  • As a holiday side dish (duh)
  • Topped with a runny egg for brunch
  • Over a bed of farro or quinoa for a vegan main
  • Tossed into a salad with arugula and balsamic
  • Stuffed in a pita with hummus for lunch

FAQ: Maple Roasted Brussels Sprouts & Squash

Q: Can I use frozen Brussels sprouts or squash?
A: Fresh gives the crispiest results, but you can use frozen—just roast a bit longer and expect less browning.

Q: What squash works best?
A: Butternut is classic, but acorn, delicata, or even sweet potato are great swaps.

Q: Is this dish vegan and gluten-free?
A: Yes, as long as you use pure maple syrup and gluten-free add-ins.

Q: Can I prep ahead?
A: Totally! Roast up to 2 days ahead and reheat at 400°F until hot and crispy.

Q: What protein goes well with this?
A: Roasted chicken, turkey, or even chickpeas for a plant-based boost.


More Resources & Inspiration


Final Thoughts: Ready to Roast?

Give maple roasted Brussels sprouts & squash a try this season. It’s easy, healthy, and the flavor is out of this world. Who knows? You might just turn veggie skeptics into veggie fans—one maple-glazed bite at a time. Try it, tweak it, and tag your creations. What’s your secret squash or sprout hack? Share below—let’s spread the veggie love! 🥄



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