top of page

GoFarm Blog

Roasted Brussels Sprouts and Cinnamon Butternut Squash


Roasted Brussels Sprouts:

  • 1 lb Brussels sprouts ends trimmed, yellow leaves removed

  • 3 Tbsps olive oil

  • ¼ tsp Salt to taste

Roasted Butternut Squash:

  • 1 butternut squash: peeled, seeded, and cubed into 1-inch cubes

  • 2 Tbsps olive oil

  • 3 Tbsps maple syrup

  • ½ tsp ground cinnamon

Other Ingredients:

  • 2 cups pecan halves

  • 1 cup dried cranberries

  • 2-4 Tbsps maple syrup

Directions for Brussels Sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. Trim ends of Brussels sprouts and remove any yellow leaves. Slice all Brussels sprouts in half.

  3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

  4. Place onto a foil-lined baking sheet, cut side down, and roast in the oven for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Directions for Butternut Squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Directions for Toast Pecans:

  1. Preheat oven to 350 F

  2. Line a baking sheet with parchment paper and assemble pecans.

  3. Toast the pecans for about 5 minutes, or until they get darker in color.

Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Direction for Assembly:

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

  2. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe and image adapted from:


Recent Posts

bottom of page