Ingredients:

  • 5 lb Brussels Sprouts, trimmed and halved
  • 2 lb Butternut Squash, peeled and 1-inch cubed
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 Tbsp Fresh Thyme Leaves
  • 1/2 cup Balsamic Vinegar (quality aged recommended)
  • 1/4 cup Pure Maple Syrup (Grade A Dark)
  • 1/2 cup Pecan Halves, lightly toasted
  • Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Prep and Preheat the Oven: Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper or foil. In a large mixing bowl, combine the prepared Brussels sprouts and butternut squash cubes. Drizzle with 3 Tbsp of olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 Tbsp of the fresh thyme leaves. Toss until evenly coated. Divide the seasoned vegetables evenly between the two prepared baking sheets, ensuring they are spread in a single layer without overcrowding.
  2. Initial Roasting: Place the baking sheets in the preheated oven. Roast for 15 minutes. Remove the sheets and gently toss the vegetables using tongs or spatulas to ensure even browning. Return to the oven for another 10–15 minutes, or until the squash is tender and the sprouts are beginning to caramelize and crisp at the edges.
  3. Prepare the Glaze and Toast Pecans: While the vegetables are roasting, combine the balsamic vinegar and maple syrup in a small, heavy-bottomed saucepan. Bring the mixture to a low simmer over medium heat. Reduce the heat and let the mixture gently simmer for 5–7 minutes, stirring occasionally, until it has reduced by nearly half and coats the back of a spoon thickly (it should be syrupy, not runny). If pecans are not pre-toasted, toast them in a small dry skillet over medium heat for 3-5 minutes until fragrant.
  4. Glaze and Finish Roast: Remove the roasted vegetables from the oven. Drizzle about half of the prepared maple-balsamic glaze evenly over the hot vegetables. Toss gently but quickly to coat. Return the glazed vegetables to the oven for a final 3–5 minutes to allow the glaze to set and become sticky.
  5. Garnish and Serve: Tip the roasted vegetables into your serving dish. Drizzle with the remaining glaze, scatter the toasted pecans and the remaining fresh thyme leaves (1/2 Tbsp) over the top. Finish with a generous pinch of flaky sea salt right before serving. Serve piping hot.