Roasted Maple Brussel Sprouts with Delicata Squash and Bacon


Roasted Brussel Sprouts is one of my favorite fall vegetables. 

Which is funny, because up until my 20’s I wouldn’t touch the stuff. 

But the way this dish is prepared will have the non brussel sprout believers believing. 

It’s sweet. It’s salty. It has some crunch. Has some tender bites. And it is Fall on a plate.

The maple vinaigrette is everything you want to tie in those fall flavors from the vegetables and the toasted pecans– do not leave these out! That crunch!

So I am going to stop blabbing on about this dish now and just get to the recipe so you can make it and become obsessed!

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 2 cups halved brussel sprouts

  • 1 small delicata squash, gutted + halved
  • 4 strips of turkey bacon
  • 1 shallot, halved then sliced
  • 1 tbsp extra virgin olive oil
  • 2 heavy pinches of kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup toasted pecans
  • 1/4 cup dried cranberries

For the dressing

  • 1/4 cup grade a maple syrup
  • 1/4 cup neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp apple cider vinegar


Preheat oven to425 degrees.

Line a baking sheet with foil or parchment. Toss the vegetables and the bacon with salt + pepper in the olive oil in a large bowl and pour it onto the baking sheet. 

Place in the oven for 25-30 minutes until the brussels are crispy and there is some caramelization on the squash. Pour the vegetables into a large bowl. 

Place pecans in the oven on another baking sheet for 5 minutes to toast them. Remove from the oven and add to the bowl of vegetables. Add the dried cranberries.

Whisk together the dressing components. Pour onto the vegetables and place into a serving dish or salad bowl. Serve warm or room temperature.