Maple Chili Crisp Brussels Sprouts and Butternut Squash

5 from 1 vote

Maple Chili Crisp Brussels Sprouts and Butternut Squash

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!

Prep Time30

Cook Time30

Total Time1

Course: Side Dishes - Vegetables

Cuisine: Asian

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

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.

TIP:

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.

MAKE AHEAD:

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