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.
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!
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
- Salt + pepper
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.
- 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.
- 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!
- 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.
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.
- Vegan Loaf: Serve with a main dish like this fan-favorite Vegetable Lentil Loaf or Lentil Walnut Loaf. Or pick up a Field Roast at your local grocery store.
- Potatoes: Serve a side of classic Vegan Mashed Potatoes or Oven Roasted Red Potatoes.
- Veggies: Pair with Savory Sauteed Kale, Green Bean Almondine, or Healthy Vegan Green Bean Casserole.
- Grain: Include Farro or Quinoa (both Instant Pot recipes), either as a side or tossing some into the salad.
- Soup: Pair with a velvety Roasted Fennel + Potato Soup, Vegan Potato Leek Soup, Celery Soup, or Vegan Pumpkin Soup.
- Salad: Serve with a side salad like this Kale, Date + Almond Salad with a simple lemon vinaigrette.
- Bread: Pair with this homemade Vegan Cornbread or Artisan Bread.
More Vegan Side Dish Recipes
- Autumn Butternut Squash Quinoa Salad
- Easy Oven Roasted Red Potatoes
- Easy Apple Coleslaw
- Healthy Baked Beans
- Autumn Wheat Berry + Butternut Squash Salad
- See all Side Dish recipes on TSV!
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!
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 6 – 8 1x
- Category: Side
- Cuisine: American
- Diet: Vegan
- 1 – 2 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
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.
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.