Maple Chili Crisp Brussels Sprouts and Butternut Squash
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Maple Chili Crisp Brussels Sprouts and Butternut Squash balances sweet, spicy, and savory for a modern, bold side dish that delivers big flavor with minimal effort. Maple syrup enhances the natural sweetness of the squash, the Brussels sprouts roast to crisp perfection, and chili crisp adds just the right kick! You’ll also love my easy Hot Honey Brussels Sprouts!
“My husband went for these right away, and his first words were “Oh WOW!”
Why This Recipe is a Keeper!
Maple Chili Crisp Brussels Sprouts and Butternut Squash makes even the simplest fall dinner feel special. With sweet maple syrup, spicy chili crisp and a splash of soy sauce for depth, this umami-packed side dish is a modern, boldly flavored twist on classic roasted vegetables.
This roasted Brussels sprouts and butternut squash recipe is:
- Restaurant-worthy with home-cook ease. The flavor profile is bold and memorable, yet the technique stays approachable for any level of cook.
- Big flavor with minimal effort. Maple syrup and chili crisp do the heavy lifting, bringing sweet heat and bold depth with almost no extra work. It’s easy to prep ahead so it’s ready to pop in the oven!
- A crowd-pleaser. Sweet, spicy, savory, and a little crunchy–something for everyone.
- Versatile. Works as a weeknight side, a holiday dish, or something special for fall gatherings.
Once you taste how beautifully these flavors come together, you’ll want it in your fall rotation every year!
How to Make this brussels sprouts and butternut squash recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this Brussels sprouts and butternut squash recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Butternut Squash: Butternut squash is a winter squash known for its smooth, elongated shape and vibrant orange flesh. It has a sweet, nutty flavor and becomes tender and creamy when cooked. It’s one of my favorite winter squashes because it’s easy to peel. You can also use peeled, cubed sweet potatoes.
- Brussels Sprouts: Select Brussels sprouts that are vibrant green with tightly packed leaves. They should feel firm and heavy for their size. For the best flavor, use them within three to four days of purchasing; they develop a stronger, more pronounced “cabbage” flavor the longer they sit.
- Maple Syrup: Use pure maple syrup, not maple-flavored syrup.
- Chili Crisp/Crunch: This popular condiment goes by several names depending on the brand, but it’s essentially a blend of fried chili peppers, aromatics, and spices suspended in oil. My preference is Momofuku Chili Crunch. If you don’t have chili crisp or chili crunch on hand, a chili sauce like Huy Fong makes a suitable substitute.
- Soy Sauce: Use regular, reduced-sodium, tamari or coconut aminos.
- Pepitas: Pepitas are hulled pumpkin seeds. Pepitas have a mild, nutty flavor.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 425 degrees.
- Line 2 15 x 10-inch rimmed baking sheets with nonstick aluminum foil.
- Place the Brussels sprouts on one of the large rimmed baking sheets and the butternut squash on the other. Drizzle the Brussels sprouts and squash with the oil and season with salt and black pepper to taste. Turn the Brussels sprouts so that the cut side is down.
- Place in the oven and roast for 25 to 30 minutes or until the sprouts and squash are tender. (Check the squash at 20 minutes. If tender, remove from the oven so it doesn’t get too soft. Cover with aluminum foil or another sheet pan to keep warm.)
- While the sprouts are roasting, whisk together the maple syrup, chili crisp, and soy sauce.
- Drizzle the sauce over the sprouts and squash …
- … and stir.
- Combine the sprouts and squash, then return to the oven for 1 to 2 minutes to heat through. Transfer to a serving bowl or platter, sprinkle with pepitas, and serve immediately.
Chef Tips and Tricks:
- Halving Brussels sprouts can be rough on your thumb, so protect it with a disposable glove, fingertip cot, or bandage.
- Using two rimmed baking sheets rather than roasting everything on one makes it easier to monitor doneness and you can pull one pan out earlier if necessary.
- Don’t crowd the pan. Give the vegetables room to breathe. If they’re piled on top of each other, they’ll soften instead of roasting.
- Taste and adjust. Depending on your chili crisp’s heat level, you may want an extra drizzle of maple syrup, another splash of soy sauce, or a touch more chili crisp.
Recipe FAQs:
I don’t recommend it. This recipe showcases two fall favorites, Brussels sprouts and butternut squash, at their peak of seasonal perfection.
Yes, absolutely! Just peel, cube, and roast in place of the butternut squash.
It can be prepped to a point. Get the Brussels sprouts trimmed and halved, peel and cube the butternut squash and combine the ingredients for the sauce. You can even place it on the baking sheets so all you have to do is drizzle with oil and season with salt and black pepper. I don’t recommend making it completely ahead of time because the butternut squash will soften significantly. The leftovers are still good reheated, but probably not the way you want to serve to guests.
Serve with:
More great brussels Sprouts and butternut squash recipes you’ll love!
- Shaved Brussels Sprouts Salad
- Maple Bacon Gochujang Brussels Sprouts
- Sriracha Sweet Chili Brussels Sprouts
- Butternut Squash in Fresh Green Curry
- Butternut Squash Leek and Gruyere Tart
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Maple Chili Crisp Brussels Sprouts and Butternut Squash
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 1 3-pound butternut squash, peeled, seeded and cubed into 3/4-inch pieces
- 2 tablespoons canola, vegetable, or avocado oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup maple syrup
- 2 tablespoons chili crisp
- 1 tablespoon soy sauce
- 2 tablespoons pepitas (shelled pumpkin seeds), toast if desired for extra flavor
Instructions
- Preheat oven to 425 degrees. Line 2 15 x 10-inch rimmed baking sheets with nonstick aluminum foil.
- Place the Brussels sprouts on one of the large rimmed baking sheets and the butternut squash on the other. Drizzle the Brussels sprouts and squash with the oil and season with salt and black pepper to taste.
- Turn the Brussels sprouts so that the cut side is down.
- Place in the oven and roast for 25-30 minutes or until the sprouts and squash are tender. (Check the squash at 20 minutes. If tender, remove from the oven so it doesn't get too soft. Cover with aluminum foil or another sheet pan to keep warm.)
- While the sprouts are roasting, whisk together the maple syrup, chili crisp, and soy sauce.
- Drizzle the sauce evenly over the sprouts and squash on their separate pans, then combine and toss gently. (The squash is softer, so getting some sauce on it before mixing and less handling keeps it intact.) Return to the oven for 1–2 minutes to heat through.
- Transfer to a serving bowl or platter, sprinkle with pepitas, and serve immediately.
Notes
- If you don’t have chili crisp or chili crunch on hand, a chili sauce like Huy Fong makes a suitable substitute.
- You can also use peeled, cubed sweet potatoes in place of butternut squash.
- Use regular or reduced-sodium soy sauce, tamari, or coconut aminos.
- When trimming and halving Brussels sprouts, wear a disposable glove, fingertip cot, or band-aid to prevent your thumb from getting nicked.
- Use two baking sheets. Spreading the vegetables out helps them roast evenly, and you can pull one pan early if needed.
- Avoid crowding. Give the vegetables space so they roast and caramelize instead of steaming.
- Heat levels vary, so add more maple syrup, soy sauce, or chili crisp to balance the flavor.
- Trim and halve the Brussels sprouts in advance, cube the butternut squash, and refrigerate.
- Mix up the sauce and refrigerate.
- Roast them fresh on the day of, following the recipe instructions.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
My husband went for these right away and his first words were “Oh WOW!” I admit I was a little scared about the soy sauce and chili crisp, but it wasn’t Asian-tasting at all. Everything was perfectly balanced. Those ingredients only enhanced the flavor of the Brussels sprouts and butternut squash.
I should know better by now than to doubt any of your recipes, Carol, especially when it comes to vegetables. You always find the perfect flavor combinations to delight the palate, and I love how you can make vegetables the feature dish. Thank you once again!!
Hi, Heather, So great to hear from you!! This absolutely made my day! Thank you! I’m so glad the balance of flavors surprised you in a good way, and it means more than you know that you trust my vegetable recipes. I’m grateful every time you try one of my dishes. Appreciate you taking the time to come back and comment and rate. Hope you had a wonderful Thanksgiving!