Sweet and Savory Maple Glazed Brussels Sprouts and Butternut Squash Salad
Learn how to make delicious Maple Glazed Brussels Sprouts and Butternut Squash Salad. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
- 4 cups Brussels sprouts, trimmed and halved
- 3 cups butternut squash, peeled and cubed (about 1-inch pieces)
- 3 tablespoons olive oil, divided
- 1/4 cup pure maple syrup
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (adds a smoky depth, but can be omitted or substituted with regular paprika)
- 1/4 cup toasted pecans or walnuts (for crunch)
- Fresh thyme or rosemary sprigs (for garnish, optional)
- Feta or goat cheese crumbles (optional, for a creamy touch)
When I first started experimenting with this recipe, I loved the idea of adding a crunchy element like toasted nuts. It’s a little trick I learned from my grandma’s kitchen — texture can really elevate a simple dish. If you’re nut-allergic or prefer a vegan version, you can skip the cheese or replace it with roasted chickpeas for extra protein and crunch. I also like to sprinkle a dash of chili flakes if I want a hint of heat, but that’s totally optional.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together 2 tablespoons of olive oil, maple syrup, Dijon mustard (if using), smoked paprika, salt, and pepper. This will be your glaze.
- Place the halved Brussels sprouts and cubed butternut squash in a large mixing bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat evenly.
- Pour half of the maple glaze over the vegetables and toss again, ensuring everything gets a nice coating. Reserve the other half for after roasting.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the Brussels are crispy around the edges and the squash is tender and caramelized.
- While the veggies roast, toast your nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden. Set aside to cool.
- Once the vegetables are done roasting, transfer them to a serving bowl. Drizzle with the remaining maple glaze and toss gently to coat. Taste and adjust seasoning if needed.
- Top with toasted nuts, fresh herbs, and cheese if using. Serve warm or at room temperature.
One tip from my own experience: don’t rush the roasting process. I find that giving the vegetables a little extra time to caramelize brings out the best flavor. Also, feel free to experiment with different herbs — sage or thyme work beautifully with these ingredients.
