Ingredients:

  • 2 lbs Butternut Squash, peeled, seeded, and diced into 1-inch cubes
  • 5 lbs Brussels Sprouts, trimmed and halved
  • 4 Tbsp Olive Oil (Extra Virgin)
  • 1 tsp Kosher Salt, plus more for finishing
  • 1/2 tsp Black Pepper (Freshly Ground)
  • 1/4 cup Pure Maple Syrup (Grade A Dark)
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1/4 tsp Red Pepper Flakes (Chilli Flakes, optional)
  • 1/2 cup Pecan Halves, lightly toasted

Instructions:

  1. Preheat Oven: Set the oven temperature to 400°F (200°C). Prepare Pan: Line a large, rimmed baking sheet with parchment paper. Toast Pecans (Separate Step): Dry-roast the pecans in a small pan on the stovetop over medium heat for 3-5 minutes until fragrant, or place them on the edge of the baking sheet for the last 10 minutes of vegetable roasting. Set aside.
  2. Combine Vegetables: In a large mixing bowl, toss the diced squash and halved Brussels sprouts with the 4 Tbsp of olive oil, kosher salt, and black pepper. Ensure everything is lightly coated.
  3. Spread Evenly: Spread the vegetables in a single, uncrowded layer on the prepared baking sheet. First Roast: Place the pan in the preheated oven and roast for 15 minutes.
  4. Make Glaze: While the vegetables roast, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and red pepper flakes (if using) in a small bowl.
  5. Toss and Glaze: After the initial 15 minutes of roasting, remove the pan from the oven. Toss the vegetables gently with a spatula. Drizzle half of the prepared maple glaze evenly over the vegetables. Toss again to coat.
  6. Second Roast: Return the pan to the oven and roast for an additional 15–20 minutes, or until the squash is fork-tender and the sprouts have deep, crispy caramelised edges.
  7. Final Glaze and Serve: Remove the pan. Drizzle the remaining glaze over the hot vegetables and toss briefly. Transfer the roasted vegetables to a serving platter and scatter the toasted pecans generously over the top. Serve immediately.