This maple roasted pumpkin and Brussels sprouts side dish couldn’t be easier. Winter squash and sprouts are tossed in oil and maple syrup and roasted. Chopped toasted pecans sprinkled on at the end lend crunch.
Ever been tempted by those piles of beautiful autumn pumpkins and squash at the market, only to get home and wonder, “Um, now what?!” Thankfully, we have the perfect use for them that you’re going to want to make again and again and again. Tender baking pumpkin or other winter squash is tossed with maple syrup, roasted along with Brussels sprouts until tender, and sprinkled with pecans. Simple, elegant, and worthy of any occasion.–Angie Zoobkoff
Maple Roasted Pumpkin and Brussels Sprouts
- Quick Glance
- 30 M
- 1 H
- Serves 4 to 6
- 1/2 cup chopped pecans
- 1 pound Brussels sprouts, halved lengthwise
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- One (1-pound) baking pumpkin, peeled and cut into 1-inch (25-mm) cubes (or substitute any winter squash)
- 2 tablespoons maple syrup
- 1. Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with aluminum foil.
- 2. Spread the pecans on 1 baking sheet and roast, stirring once, until lightly toasted, 3 to 5 minutes. Immediately dump the pecans on a plate to cool and wipe any broken nubbins of pecans from the baking sheet.
- 3. In a medium bowl, toss the Brussels sprouts with 1 tablespoon oil and season with salt and pepper. Spread in an even layer on 1 baking sheet and transfer to the oven. Roast for 10 minutes.
- 4. In the same bowl, stir together the pumpkin, the remaining 2 tablespoons oil, and maple syrup. Spread the maple-coated pumpkin on the second baking sheet. After the sprouts have been roasting for 10 minutes, slide the pumpkin into the oven. Roast both sheets of vegetables until tender, stirring once, 20 to 25 minutes more.
- 5. Remove both baking sheets from the oven when the respective vegetables are tender. Gently combine the pumpkin and Brussels sprouts in a serving dish. Season with salt and pepper to taste. Serve warm or at room temperature, sprinkling with the pecans just before serving.