Ingredients:

  • 1 lb Brussels Sprouts, trimmed and halved
  • 1 medium Butternut Squash, peeled, seeded, and cut into 1-inch cubes
  • 3 Tbsp Extra Virgin Olive Oil, divided
  • 2 Tbsp Pure Maple Syrup (Grade A Dark)
  • 1 tsp Chipotle Powder
  • 1 tsp Kosher Salt, plus more for finishing
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Pecan Halves, raw and unsalted
  • 1 Tbsp Fresh Thyme or Rosemary leaves, picked

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Trim the ends off the Brussels sprouts and slice them in half lengthwise. Cube the peeled butternut squash into uniform 1-inch pieces.
  3. In a large mixing bowl, toss the prepared vegetables with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Ensure the pan is not overcrowded; use two sheets if necessary for crispy edges.
  5. Roast for 15 minutes. The edges of the sprouts should just begin to turn golden brown. While roasting, coarsely chop the pecan halves.
  6. Prepare the Glaze: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the maple syrup, the chipotle powder, and a small pinch of salt.
  7. Remove the pan from the oven. Drizzle the glaze mixture evenly over the vegetables, then add the chopped pecans to the pan.
  8. Return the pan to the oven and roast for another 10 to 15 minutes, or until the squash is tender and the sprouts are deeply caramelized. The glaze should be bubbling and sticky.
  9. Remove the pan from the oven. Stir the vegetables gently, scraping up any sticky bits. Transfer to a serving dish and sprinkle generously with the fresh thyme or rosemary leaves before serving.