Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash
Ohhhhhhhh MAN. It is 4 in the morning over here on this Wednesday and I am not having a fun time. It has been a super stressful last few days, but on top of that, I got a profractional treatment done yesterday and my face is bloody and swollen and just an all around hot mess. It hurts and it sucks, but it will be so worth it in the end. I really envy people who never struggled with acne and don’t have to go through the acne scars from it. But as I get older and my skin texture changes, these scars of mine just keep getting deeper from my battle with cystic acne, so I’m doing everything I can to combat the scarring. Products only do so much, but the profractional treatment goes in deep to help rebuild from the inside out.
The treatment is worth it but right now, my face is SO swollen. I look like I was attacked by killer bees. Remember that scene in Hunger Games when a bunch of the people get stung by tracker jackers and their whole face swells up? It’s kind of like that. My husband was out of town the last few days but he gets home today and he’s about to get his sh*t rocked from face fright. This poor man didn’t know what he was getting himself into when he married me. Our vows didn’t include bloody swollen faces.
On a more fun and exciting note, just the other day I filmed 6 cooking vides in a day so you guys have more fun content to come to when you’re searching for recipes here! This was my first time filming with this crew and company, so I started off with 5 old recipes and 1 new one just to get comfortable the first time around. And luckily, it went as smooth as can be. We filmed all day on Monday, so I spent Sunday making all the recipes ahead of time so there would be a finished product and we wouldn’t have to wait for the recipes to cook. Then I re-chopped and prepped all the ingredients once again for that recipe to be made on camera, put all those ingredients in individual bowls portioned for the camera, then printed all the recipes, cleaned the kitchen, went to 4 stores to make sure I had all the right ingredients, flowers, vases, and cooking appliances/utensils, got 6 outfits ready to go for each video, then passed out from exhaustion. Prepping for this video shoot is way more exhausting than actually shooting the videos. But hopefully it’s all worth it when you guys have fun new content! And no, my face was not bloody and swollen for these videos. I guessed that wouldn’t be exactly appetizing.
Wait, I have even more fun and exciting news!! Did you see that my first pair of PaleOMG x Four Athletics leggings launched yesterday!? I teamed up with Four Athletics to create my first pair of leggings and I can’t wait for you guys to get your hands on them!! Four Athletics uses crowdfunding so they only make what is wanted, which eliminates waste, cuts out the middleman, and delivers a premium quality product at a fraction of the retail price. And they are USA made! And after launching just yesterday, the campaign has already been funded!! That’s SO amazing!! You can get your hands on these PaleOMG Leggings right now for 10% off using the discount code PALEOMG. And don’t forget to sign up for my giveaway right now!! Eeeeeeeek!! I can’t wait to see you in these leggings!
Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
- 4 cups halved brussels sprouts
- 3 cups peeled and cubed butternut squash
- 2 gala apples, cubed
- 1/4 cup melted ghee, butter, olive oil or coconut oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, chopped
- a couple hefty pinches of salt
- 1/3 cup pecans
- 1/4 cup apple juice sweetened cranberries
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- zest of 1/2 lemon
- juice of 1 lemon
- crushed black pepper, to garnish
- flake salt, to garnish
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add brussels sprouts, butternut squash and apples to the baking sheet then toss in melted ghee. Top with dried thyme and rosemary along with a couple pinches of salt. Place in the oven to bake for 40 minutes, tossing every 10 minutes to help cook evenly.
- After 40 minutes, add pecans and cranberries and cook for another 10 minutes.
- In a bowl, whisk together maple syrup, olive oil, lemon zest and juice then pour over the veggies and toss to coat. Top with flake salt and black pepper before serving.
You May Also Like:
Thanksgiving Brussels Sprouts and Mushroom Gratin
Thanksgiving Maple Rosemary Whipped Yams Topped with Cinnamon Candied Pecans
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Oh, Hi! I’m Juli.
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42 thoughts on “Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash”
This is probably a stupid question..but this year is my first year hosting thanksgiving and these sound bomb to make and I want to get it right. Are the apple juice infused cranberries exactly what they sound like? Cranberries that sat in some apple juice for a while? Thank you!!
They are dried cranberries that are sweetened with apple juice rather than sugar.
yes, as far as i know. most cranberries you find at the store are made with high fructose corn syrup or cane sugar so these use apple juice instead
I’m pretty sure Trader Joe’s has them
I really love the ones by Eden Foods, sweetened only with apple juice.
So dumb question but, what’s flake salt?
flakey salt – https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_3_a_it?ie=UTF8&qid=1510248726&sr=8-3&keywords=flake+salt
Looks delicious. Going to do a trial run this weekend for all our Thanksgiving sides. This is on the list
hope you love it, brandon!
Not only do I love every single ingredient in this super yummy looking dish, I really love that you have an “adjust” button on the recipe!
Juli, I made this for a potluck Thanksgiving event I went to last night, and it was a big hit! It’s definitely sweet rather than the savory way I usually make roasted brussels sprouts (with bacon and/ or balsamic vinegar), but super tasty! Thanks for the recipe! Everyone loved it.
I made this recipe for a potluck last night. It was a huge hit! Delicious!
awesome!! glad you liked it!
I’m not a big cook but totally want to make this for a party I’m heading to. How imperative is it that I serve this dish warm? Veggies. Does it matter? Sorry dumb question but I’m learning and want it perfect for guests 🙂
it honestly should be served fresh and warm because the veggies can get soggy
Thank you Juli!
AH! This looks soo so good. I will have to try this ASAP!
hope you love it!
This was amazing! I love the melody of veggies and apples! I ended up skipping the maple syrup step and they were still delicious! Thanks for the recipe!! I’m also patiently waiting for the pecan bar recipe you’ve been teasing us with on IG.
Made this last week and it was amazing!! Question about making in advance and reheating right before the big TG meal… Any advice on the best way to reheat while maintaining the awesome crunch?
in the oven at the same temperature as before!
I made this one night for a veggie meal and my husband couldn’t get enough and my 2 year old crushed it. This is the perfect veggie/fruit melody! I’ve currently got another batch in the oven to take to a Thanksgiving dinner with family. I know everyone will love it bc it’s amazing. Thank you!
awesome!! so happy to hear you guys liked it!
Can the Brussel Sprouts & Butternut Squash recipe be made the day before? Or earlier in the day on Thanksgiving?
definitely make the day of
I’ve roasted Brussels sprouts and butternut squash together, but I’ve never marinated them in maple syrup. Sounds like a fantastic idea!
Happy Thanksgiving eve!! I hope you Check your emails early today because I really need to know how I’m supposed to cube butternut squash without roasting it first. Is it as simple as peeling with a peeler and cutting it up into cubes? Help! Thanks!
yes!! peel and cut into cubes! it’s as easy as that!
As always your recipes are simply stunning, and I enjoy trying to replicate them!
I brought this as a side to my family’s Thanksgiving yesterday and everyone seriously LOVED it! I was asked for the recipe about a million times and sent them all over to your blog. 🙂 Hope you had a great Thanksgiving, Juli!
I loved this recipe! I brought this to a friend’s house for brunch and it was perfect!
Finally had a chance to make this and it is to die for! I could eat this for breakfast everyday it was so good! Loved the bright finish from the lemon juice with the savory thyme and rosemary! I just ordered your latest cookbook and can’t wait to try more recipes!
yayyyy!! that just made my day! thanks for trying out my recipes!
Hi Juli! For some reason the recipe isn’t showing up on this page. I’m just seeing the code [simple-recipe]. I’d love to make this so I hope the recipe reappears soon!
that’s so weird. i’m not having that issue on my end from my computer or my phone. can you tell me what browser you’re using? and if it’s up to date?
Juli, I just made these yesterday for a work holiday potluck and they were such a hit! Everyone asked me for the recipe. I’m going to make these for my family Thanksgiving as well. So yummy! I love your blog and podcast.
yayyyyy!! that’s amazing! so glad to hear it!
I made these for thanksgiving this year and they were a hit! Everyone loved them and I loved that they were so easy to make. Thank you!
awesome! glad to hear it Nicole!
this was bomb!! making it again for lunch this week. thanks!!
yay!! glad you liked it Micha!