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ROASTED BRUSSELS SPROUTS & BUTTERNUT SQUASH

Easy, one-pan Roasted Brussles Sprouts and Butternut Squash with cranberries, pecans and cinnamon-orange dressing is a perfect vegan side dish to celebrate the fall season! Includes ideas for a main dish and extra sides.

top down view of serving platter with roasted brussels sprouts and butternut squash with cranberries and pecans.

The dish I’m sharing is a no-fuss vegan side dish that is both simple and delicious!

With minimal ingredients, this sheet pan side dish will be ready in just under an hour, the longest part is the roasting.

It’s a sweet and savory combination with each ingredient shining through, and together they mingle perfectly!

As mentioned by one of TSV’s readers, it’s a taste of the best flavors of thanksgiving all wrapped into one dish.

I’m excited to share this delicious recipe with you, and I hope you enjoy it as much as we do!

top down view of ingredients used to make vegan roasted brussles sprouts and butternut squash with cranberries and pecans.

Ingredients + Subs

In this recipe, brussles sprouts and butternut squash are roasted and tossed with bold flavors of pecans and colorful cranberries for an easy and delicious vegan side dish everyone will love.

Here is everything you will need, plus ideas for dietary adjustments and substitutions:

  • Brussels sprouts
  • Butternut squash – use pre-cut squash for convenience
  • Pecans – can sub with walnuts, or omit all together for a nut-free recipe
  • Cranberries – preferably organic
  • Olive oil – make this oil-free by using 2 – 3 tablespoon aqua fab (canned chickpea juices) in place of oil.
  • Orange juice – use fresh squeezed or bottled
  • Cinnamon
  • Salt + pepper
side by side photos of prepping brussels sprouts and butternut squash.

How To Make Roasted Brussels Sprouts & Butternut Squash

Here is a look at the process to help guide you through the recipe. See the recipe card below for the full printable recipe.

  • Start by prepping the brussels sprouts and butternut squash.
  • Place on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Gently toss with your hands to coat.
  • Arrange the veggies in a single layer with the brussels sprouts cut side down.
top down view showing cranberries being added to roasted brussles sprouts and butternut squash.
  • Place in preheated oven set to 425 degrees and roast for 40 minutes, adding the cranberries and pecans 5 minutes before removing from the oven.
side angle view of freshly roasted brussels sprouts and butternut squash on a baking sheet.
side by side photos of orange cinnamon dressing made and tossed with roasted veggies.
  • While veggies are roasting, prepare the simple dressing. It will add a nice subtle warm & citrus flavor.
  • Once vegetables are ready, combine with the dressing and add salt & pepper to taste. Transfer to a serving dish.

Now you’re all set to share with friends and family!

Top Tips

  • Roast with the brussels sprouts cut side down. When arranging the brussles sprouts on the baking sheet, start with placing them cut side down to help caramelize them.
  • Use pomegranate seeds. Vary up the recipe using pomegranate seeds in place of, or in addition to, the cranberries.
  • Oil-free version: Make this oil-free by using 2 – 3 tablespoon aqua fab (canned chickpea juices) in place of oil.
  • How to store. Leftover Roasted Brussels Sprouts and Butternut Squash will keep in the refrigerator for up to 4 – 5 days.

top down view of serving platter with roasted brussels sprouts and butternut squash with cranberries and pecans.

Serving Suggestions

Need a little inspiration for what to serve with roasted brussels sprouts and butternut squash? Here are a few great ideas to make this into a full fledged meal for anything from casual dinner to holiday entertaining.

top down view of serving platter with roasted brussels sprouts and butternut squash with cranberries and pecans.

More Vegan Side Dish Recipes

If you try this roasted brussels sprout & butternut squash recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

ROASTED BRUSSELS SPROUTS & BUTTERNUT SQUASH W/ CRANBERRIES & PECANS

Celebrate the fall season with friends and family sharing this sweet & savory vegan side dish! Full of caramelized flavor and hints of cinnamon and orange!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: Serves 6 – 8 1x
  • Category: Side
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 12 tablespoons olive oil
  • 1 lb. brussels sprouts
  • 1 small butternut squash (about 4 cups)
  • 1/3 cup dried cranberries (pref. organic)
  • 1/2 cup raw pecans
  • 1/2 orange, juice of (about 1/4 cup)
  • generous pinch of cinnamon
  • mineral salt & cracked pepper

Instructions

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or lightly grease with oil.

Prep veggies: Cut ends off butternut squash, and peel (a vegetable peeler works great). Slice butternut squash in half lengthwise, scoop out seeds, and dice into 1/2 inch cubes. Trim the bottom of the brussels sprouts and slice them in half lengthwise. If brussels sprouts are on the larger side, quarter them instead.

Roast: Place the brussels sprouts and squash on the baking sheet, drizzle with a little oil, and toss to coat. Arrange the vegetables in a single layer, making sure the brussels sprouts are cut side down to help caramelize them. Sprinkle with salt. Place the baking sheet in the oven and roast for 40 minutes, stirring after 25 minutes. About 5 minutes before removing the vegetables, add the cranberries and pecans to the baking sheet. Remove and let cool slightly.

Dressing: In a small bowl, squeeze the juice from 1/2 orange and add a generous dash of cinnamon, mix well.

Assemble: In a large mixing bowl, add the roasted vegetables along with the orange-cinnamon dressing. Add salt and freshly cracked pepper to taste. The cinnamon is subtle here, add more as desired.

Transfer to serving dish. Enjoy warm, at room temp or chilled.

Serves 6 – 8

Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days.

Notes

Vary the recipe by replacing the cranberries with pomegranate seeds.

Oil-free: Use 2 – 3 tablespoon aqua fab (canned chickpea juices) in place of oil.

Nut-free: Omit the pecans.

Updated: Brussels Sprouts and Butternut Squash was originally published in November 2016. It has been retested and updated with new photos and helpful tips in November 2020.

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14 Comments

  1. This recipe was fantastic! It tasted like all my favorite parts of Thanksgiving wrapped into one dish. I’m making it again this morning to take along to my inlaws. I want to show them just how good vegan food can be!

    1. Julie | The Simple Veganista says:

      I’m so happy you loved this recipe, your comment makes my day! Happy holidays to you and yours! Cheers :)

  2. Always looking for plant based recipes.

  3. This looks absolutely delicious, can’t wait to try it :)
    I’m new to plant-based eating – if I wanted to serve this as a simple meal (i.e. not a side-dish for the holidays) – would I need to serve anything else alongside it or is this nutritionally balanced as it is?

    1. Julie | The Simple Veganista says:

      I’ve eaten it as a meal all by itself and it was delicious! It isn’t quite nutritionally balanced but not every meal has to be (as long as most them are). It could use a bit more protein to make this a balanced meal. Adding a little quinoa would help. Hope that helps. Cheers :)

  4. Martha Grace says:

    Has anyone tried this with fresh cranberries, or have any tips on how to add fresh cranberries instead of dried?

    1. Julie | The Simple Veganista says:

      Fresh cranberries would be great here! The only thing is that the juices of the cranberries would discolor the veggies. I would suggest cooking them on a separate baking sheet, and then mixing them in at serving time. If you don’t mind the cranberries bleeding onto the veggies, than cook it all together.

      Hope that helps!

  5. Looks awesome! Just needs sautéed onions and some bacon bits! (Bacon goes with everything!)

  6. LOVE the colors here! It looks like a piece of art!

    I will definitely have to try this, thank you for the inspiration! My daughter and I have been scouring the internet to find good vegan Thanksgiving side dishes, and it’s coming up so soon! This will be our first Vegan Thanksgiving and we are so lost… LOL

  7. This looks so festive! Perfect for the holidays!

  8. looks great!
    are the cranberries fresh or dried??
    thanks

    1. Julie | The Simple Veganista says:

      I used dried here. I added it to the recipe. Enjoy!

  9. Amanda Bevill says:

    What a lovely dish!

    1. Julie | The Simple Veganista says:

      Thank you!

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