Ingredients:

  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 1 lb (450 g) butternut squash, peeled and cut into 1-inch (2.5 cm) cubes
  • 2 tablespoons (30 ml) olive oil
  • 3 tablespoons (45 ml) pure maple syrup
  • 2 tablespoons (30 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) rice vinegar or apple cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons toasted pecans or walnuts, chopped (optional garnish)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
  2. Prepare the vegetables: trim and halve the Brussels sprouts; peel and cube the butternut squash into roughly 1-inch pieces so they roast evenly.
  3. Toss the Brussels sprouts and butternut squash with olive oil, half the salt, and half the pepper on the baking sheet in a single layer, leaving space between pieces.
  4. Roast the vegetables for 20 to 25 minutes, stirring or shaking the pan halfway through, until edges are browned and vegetables are tender.
  5. While the vegetables roast, whisk together the maple syrup, soy sauce, rice vinegar, minced garlic, remaining salt, pepper, and red pepper flakes (if using) in a small bowl.
  6. When the vegetables are tender, remove the baking sheet from the oven and drizzle the maple-soy glaze over the hot vegetables, tossing gently to coat evenly.
  7. Return the glazed vegetables to the oven for 5 to 7 minutes to allow the glaze to caramelize and become slightly sticky. Watch carefully to avoid burning.
  8. Remove from the oven, taste and adjust seasoning if needed, then transfer to a serving dish. Sprinkle with toasted chopped pecans or walnuts if desired and serve warm.