When the air turns crisp and the leaves are golden, there’s nothing like the scent of roasting vegetables seasoned with warm spices. If you’re looking for a holiday side that pairs color, crunch, and sweet spice, Roasted Brussels Sprouts and Cinnamon is your new go-to. This recipe brings together caramelized sprouts, sweet cinnamon-maple squash, toasted nuts, and tangy cranberries for a side dish that tastes like autumn in every bite.
Jump to
- Why You’ll Love it
- Ingredients for Roasted Brussels Sprouts with Cinnamon Squash
- How to Make Roasted Brussels Sprouts and Cinnamon Step by Step
- Tips for the Best Roasted Brussels Sprouts and Cinnamon
- Serving Suggestions for Roasted Brussels Sprouts with Cinnamon
- Variations and Substitutions for Roasted Brussels Sprouts and Cinnamon
- Nutrition Snapshot
- FAQs
- Related Recipes
- Final thoughts
Why You’ll Love it
This dish is a showstopper with its deep green sprouts, golden-orange squash, and ruby red cranberries. The balance of sweet, savory, and nutty makes every forkful exciting. Because it’s vegetarian and gluten-free, it suits a variety of diets. Roasted Brussels sprouts with cinnamon are also packed with fiber, vitamin A from the squash, and vitamin C from the sprouts. And since everything cooks in the oven, it’s a low-effort recipe with high rewards.
Ingredients for Roasted Brussels Sprouts with Cinnamon Squash
To make this festive side dish, you’ll need 3 cups of Brussels sprouts, trimmed and halved; 1½ pounds of butternut squash, peeled and cubed; 3 tablespoons of maple syrup, plus extra if desired; ½ teaspoon of ground cinnamon; 4–5 tablespoons of olive oil; salt and pepper; 2 cups of pecan halves toasted until fragrant; and 1 cup of dried cranberries. These ingredients create the perfect mix of sweet spice and savory flavor.
How to Make Roasted Brussels Sprouts and Cinnamon Step by Step
Start by preheating the oven to 400°F and lining two baking sheets with parchment or foil. Toss the halved sprouts with olive oil, salt, and pepper, then arrange them cut-side down on one sheet. Roast for 20–25 minutes, turning once toward the end so they brown evenly. On the second sheet, toss the cubed squash with olive oil, maple syrup, and cinnamon. Roast for the same time, flipping halfway, until tender and caramelized. Toast the pecans at 350°F for 5 minutes in a pan or oven, keeping a close eye to prevent burning. Finally, combine roasted sprouts, cinnamon-maple squash, dried cranberries, and pecans in a large bowl. Drizzle extra maple syrup if you like more sweetness, then taste and adjust seasoning. This is where roasted Brussels sprouts with cinnamon transform into a colorful, flavorful holiday side.
Tips for the Best Roasted Brussels Sprouts and Cinnamon
Always roast sprouts and squash on separate pans for even cooking. Turn the sprouts only once so they caramelize without getting soggy. Add nuts at the very end to keep them crunchy. If you like your roasted Brussels sprouts with cinnamon sweeter, drizzle extra maple syrup after mixing. Fresh parsley or thyme sprinkled over the top makes the dish brighter and more festive.
Serving Suggestions for Roasted Brussels Sprouts with Cinnamon
This side dish works warm or at room temperature, which makes it versatile for buffets. Roasted Brussels sprouts and cinnamon pair beautifully with turkey, ham, chicken, or even vegetarian mains like nut roast. Place them next to mashed potatoes, green beans, or stuffing for a balanced holiday spread. With their mix of sweet, savory, and spice, they complement almost any main course.
Variations and Substitutions for Roasted Brussels Sprouts and Cinnamon
Swap pecans for walnuts, almonds, or pumpkin seeds if you want a different crunch. Use dried cherries, raisins, or apricots instead of cranberries for another fruity note. Sweet potatoes or kabocha squash can replace butternut squash, and honey works in place of maple syrup if you prefer. To deepen the spice, add a pinch of nutmeg or allspice along with cinnamon. Each variation keeps the roasted Brussels sprouts with cinnamon concept while offering a new twist.
Nutrition Snapshot
Each serving of this dish has about 500 calories, with 8 grams of fiber and 5 grams of protein. Healthy fats come mainly from olive oil and nuts. Squash provides vitamin A, while Brussels sprouts supply vitamin C, potassium, and antioxidants. Even with the maple syrup and cranberries, this recipe is far healthier than many traditional holiday sides, making roasted Brussels sprouts with cinnamon a smart choice for your table.
FAQs
Yes, roast the sprouts and squash a day before and store separately. Reheat in the oven at 350°F for about 10–15 minutes, then add pecans and cranberries just before serving.
You can, but sprouts and squash roast more evenly on separate pans. Crowding them often leads to steaming instead of caramelization.
Cinnamon is the signature flavor, but you can reduce it or combine it with nutmeg or ginger if you want a different spice profile.
Yes, all ingredients are naturally plant-based and gluten-free, making roasted Brussels sprouts and cinnamon a safe option for most guests.
Simply reduce the maple syrup or skip the final drizzle at the end. The natural roasting still brings out plenty of flavor.
Related Recipes
If you loved the sweet-savory balance of this dish, you might also enjoy the Tahini-Thyme Brussels Sprouts from Virile Recipes, which uses creamy tahini and herbs instead of cinnamon. For something lighter, the Brussels and Pear Salad with Pumpkin combines fruit and seeds for a fresh twist. Potato fans will appreciate these Perfectly Seasoned Roasted Potatoes, a side that’s always a crowd-pleaser. And if you’re craving another sweet-nutty profile, try the Maple-Pecan Roasted Sweet Potatoes, which share the same warm holiday flavors as this Brussels sprouts recipe.
Roasted Brussels Sprouts and Cinnamon
- Total Time: 45 minutes
- Yield: 6 side-dish portions 1x
- Diet: Vegetarian
Description
Roasted Brussels Sprouts and Cinnamon is a festive side dish full of flavor, texture, and color—perfect for the holidays or any special meal.
Ingredients
- 3 cups Brussels sprouts, trimmed & halved
- 1 1/2 lb butternut squash, peeled, seeded, cubed (~1-inch cubes)
- 3 Tbsp maple syrup (plus optional extra)
- 1/2 tsp ground cinnamon
- 2–3 Tbsp olive oil (for sprouts)
- 2 Tbsp olive oil (for squash)
- Salt & pepper to taste
- 2 cups pecan halves, toasted
- 1 cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with foil or parchment.
- Prepare Brussels sprouts: trim ends, halve, toss with olive oil, salt & pepper. Place cut sides down on one sheet.
- Prepare squash: cube, toss with olive oil, maple syrup, cinnamon. Spread out evenly on second sheet.
- Roast both for 20-25 minutes. Flip squash halfway. Turn sprouts in last 5-10 minutes to brown cut sides.
- Toast pecans at 350°F or in a skillet for 5 minutes, watching closely.
- Combine roasted sprouts, squash, cranberries, and pecans in a large bowl.
- If desired, drizzle extra maple syrup; toss gently. Adjust seasoning as needed.
Notes
Serve warm or at room temperature. Add nuts just before serving to preserve crunch. Garnish with fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 22g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 4g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Final thoughts
Roasted Brussels Sprouts and Cinnamon isn’t just another side dish—it’s a festive flavor statement. With the sweetness of cinnamon and maple balancing the natural earthy bite of sprouts, plus the texture from toasted nuts and cranberries, it satisfies in every way. And the best part? It’s easy to prepare, adapts well to variations, and fits vegan, vegetarian, and gluten-free diets.
Make this dish for your next holiday meal or when you want that warm, special touch on your dinner plate. Bring on the Roasted Brussels Sprouts and Cinnamon—your guests will thank you.
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