Maple-Glazed Brussels Sprouts and Butternut Squash
Caramelised sprouts and squash with maple, tart cranberries, toasted pecans, and crispy bacon — every holiday flavour on one sheet pan.
In a nutshell: This authentic american maple-glazed brussels sprouts and butternut squash comes together in just 55 mins using simple whole ingredients. The chef's secret: Even pieces roast at the same rate, so nothing burns while the squash catches up. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Caramelised Brussels sprouts and butternut squash glazed with maple, plus cranberries, toasted pecans, and crispy bacon — one sheet pan.
Key Equipment
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- Large rimmed baking sheet
- Large mixing bowl
- Cutting board
- Chef's knife
Chef's Pro-Tips
- Cut the sprouts and squash the same size: Even pieces roast at the same rate, so nothing burns while the squash catches up.
- Keep the sprouts cut-side down: That flat face against the hot pan is where the deep caramelisation happens — flipping them early costs you the crust.
- Glaze at the end, not the start: Maple syrup burns at high heat, so the first drizzle seasons and the final drizzle glazes.
Ingredients
8
servings
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1 ½ lbs Brussels sprouts, trimmed and halved
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1 medium butternut squash, about 3 lbs, peeled, seeded, cut into 1-inch cubes
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3 tbsp olive oil
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3 tbsp pure maple syrup
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1 tbsp balsamic vinegar
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1 tsp kosher salt
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½ tsp black pepper
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½ tsp red pepper flakes, optional
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4 slices bacon, cooked until crisp and crumbled
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½ cup dried cranberries
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½ cup pecans, toasted and chopped
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Step-by-Step Instructions
Heat the Oven
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Toss the Vegetables
In a large bowl, toss the Brussels sprouts and butternut squash with the olive oil, 2 tablespoons of the maple syrup, salt, pepper, and red pepper flakes until evenly coated.
Roast Cut-Side Down
Spread the vegetables in a single layer on the baking sheet, placing the sprouts cut-side down for maximum caramelisation. Roast 25 minutes, then flip and roast 5-10 minutes more until tender and browned at the edges.
Glaze and Finish
Drizzle the remaining 1 tablespoon of maple syrup and the balsamic vinegar over the hot vegetables and toss to glaze. Fold in the bacon, cranberries, and pecans.
Serve
Transfer to a serving platter and serve warm. The glaze sets as it cools slightly, so do not wait too long.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — leave it out for a vegetarian side, or swap in smoked paprika-roasted chickpeas for a similar salty crunch. The maple glaze carries the dish either way.
Peel and cube the squash and halve the sprouts up to 2 days ahead and refrigerate in separate containers. Toss and roast on the day — roasted vegetables do not hold their crispness overnight.
Yes, but thaw it and pat it very dry first, and spread it in a single layer with extra space. Wet squash steams instead of caramelising.
Roasting at high heat with maple and balsamic tames bitterness. Halve small sprouts and quarter large ones so they cook through, and do not under-roast them — browned sprouts taste sweet, pale ones taste bitter.
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