Servings: 6–8

Prep Time: 25 minutes

Cook Time: 40–50 minutes

---

Ingredients

Honey Maple Butternut Squash

• 4 cups butternut squash, peeled and cubed (1-inch cubes)
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon honey
• 1 teaspoon cinnamon
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Maple Pecan Topping

• ½ cup chopped pecans
• 1 tablespoon butter
• 1 tablespoon maple syrup
• Pinch cinnamon

---

Roasted Brussels Sprouts

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper

Optional:

• 1 tablespoon balsamic glaze after roasting

---

Garlic Herb Carrots

• 1 pound whole carrots, peeled
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt
• Pepper

Optional:

• Fresh parsley

---

Roasted Cauliflower

• 1 small head cauliflower
• 2 tablespoons olive oil
• Salt
• Pepper
• Garlic powder

---

Cranberry Sauce

• 12 ounces fresh cranberries
• ½ cup orange juice
• ½ cup water
• ½ cup brown sugar
• 2 tablespoons maple syrup
• Pinch cinnamon

---

Loaded Smashed Potatoes

• 2 pounds baby Yukon Gold potatoes
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt
• Pepper
• ½ teaspoon garlic powder
• ¾ cup crumbled blue cheese (or feta)
• Chopped chives (optional)

---

Instructions

Step 1 – Roast the Potatoes

Boil potatoes until fork tender (15–18 minutes).

Drain.

Place on a baking sheet.

Gently smash with the bottom of a glass.

Brush with butter and olive oil.

Season with salt, pepper, and garlic powder.

Bake at 425°F (220°C) for 30–35 minutes, flipping once if desired.

Top with blue cheese during the last 5 minutes.

---

Step 2 – Roast the Vegetables

Place squash, carrots, Brussels sprouts, and cauliflower on a large sheet pan.

Keep vegetables separated.

Drizzle each section with its seasoning mixture.

Bake at 425°F for 25–35 minutes.

Cooking times:

• Squash: 25–30 minutes
• Carrots: 30–35 minutes
• Brussels sprouts: 25–30 minutes
• Cauliflower: 20–25 minutes

Turn halfway through.

---

Step 3 – Maple Pecans

In a small skillet:

Melt butter.

Add pecans.

Cook 2 minutes.

Stir in maple syrup and cinnamon.

Cook another minute.

Pour over roasted squash.

---

Step 4 – Cranberry Sauce

Combine:

• Cranberries
• Orange juice
• Water
• Brown sugar
• Maple syrup

Bring to a boil.

Reduce heat.

Simmer 10–15 minutes until berries burst.

Cool.

Serve beside the vegetables.

---

Oven Timing

425°F

• Potatoes: 30–35 min
• Carrots: 30–35 min
• Brussels sprouts: 25–30 min
• Squash: 25–30 min
• Cauliflower: 20–25 min

Everything can cook together on one or two large sheet pans.

---

Nut Information

This recipe contains pecans.

Pecans

• Rich in healthy monounsaturated fats
• Good source of fiber
• High in manganese, copper, zinc, and magnesium
• Provide antioxidants that support heart health

Substitutions if avoiding nuts:

• Roasted pumpkin seeds (pepitas)
• Sunflower seeds
• Toasted oats for crunch
• Omit entirely

If serving someone with a tree nut allergy, prepare the pecan topping separately to avoid cross-contact.

---

Storage

Refrigerate for 3–4 days in an airtight container.

Freeze:

• Squash
• Carrots
• Cauliflower
• Cranberry sauce

Best eaten fresh:

• Brussels sprouts
• Smashed potatoes

---

Estimated Nutrition (per serving, 1/8 recipe)

• Calories: 340–390
• Protein: 8–10 g
• Carbohydrates: 38–45 g
• Fiber: 8–10 g
• Sugars: 15–18 g
• Fat: 18–22 g
• Saturated Fat: 5–7 g
• Sodium: 350–500 mg

Values vary depending on the amount of maple syrup, butter, and cheese used.

---

Q&A

Q: Can I make this ahead of time?
Yes. Roast all vegetables a day ahead and refrigerate. Reheat at 375°F (190°C) for 10–15 minutes before serving. Make the cranberry sauce up to 5 days in advance.

Q: Can I use frozen butternut squash?
Yes. Roast from frozen, adding 5–10 minutes to the cooking time. Avoid thawing first to prevent excess moisture.

Q: What can I use instead of blue cheese?
Feta, goat cheese, grated Parmesan, or shredded cheddar all work well.

Q: How do I keep the vegetables crisp instead of soggy?
Don’t overcrowd the pan, use high heat (425°F), and turn the vegetables halfway through roasting.

Q: Can I make this vegan?
Yes. Replace butter with vegan butter or additional olive oil, use maple syrup instead of honey, and omit the blue cheese or use a plant-based alternative.

Q: What protein pairs well with this meal?
Roast turkey, baked ham, roast chicken, grilled pork tenderloin, baked salmon, or a lentil loaf are all excellent choices.

Q: Can I use different vegetables?
Absolutely. Sweet potatoes, parsnips, green beans, asparagus, or beets can be substituted based on season and preference.