Thanksgiving is coming up quick! Whether you’re already planning your big feast, or leaving it for the last minute, keep this simple roasted veggie dish in mind for a side. Roasted Brussels Sprouts and Butternut Squash combines two delicious vegetables, bacon, nuts, dried berries and maple syrup to create a colorful side dish bursting with flavor.

Brussels Sprouts with Butternut Squash

Ingredients: *Serves 6-8 (or double to serve your Thanksgiving crowd)

  • 1 pound Brussels sprouts
  • 1 large red onion
  • 1 pound bacon
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • 1 pound butternut squash
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. pure maple syrup
  • 1 tsp. dried thyme
  • 1/2 cup pecans
  • 1/2 cup dried cherries or cranberries


  1. Preheat oven to 375 degrees.
  2. Wash Brussels sprouts, drain and cut ends off.
  3. Chop red onion into large pieces and divide into two equal parts.
  4. Cut bacon into small pieces and fry until crisp.
  5. Put Brussels sprouts in large bowl with half of the red onion and bacon.
  6. Toss with olive oil and season with salt and pepper.
  7. Spread evenly on cookie sheet and roast 30-40 minutes, until browned and cooked through.
  8. Cut squash into one-inch pieces and place in a large bowl.
  9. Melt butter and drizzle squash with butter and syrup.
  10. Toss with thyme and remaining onion, and add salt and pepper to taste.
  11. Spread evenly on a cookie sheet and roast for 20 minutes.
  12. Add pecans to squash and roast another 10-15 minutes, until squash is cooked through and pecans begin to brown.
  13. Soften the cherries in water, if desired, for five to 10 minutes.
  14. Add the cherries to the squash immediately as it comes out of the oven.
  15. Check seasonings for both veggies and adjust as needed.
  16. Serve separately OR toss together and serve.

Notes: This recipe gives you the option of serving TWO separate vegetables or combining them to make one dish. When combined, the colors create a beautiful autumn dish.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.