Brussels Sprouts & Butternut Squash With Cranberries
This vibrant dish combines the nutty flavors of roasted Brussels sprouts and sweet butternut squash, finished off with tart cranberries for a delicious and festive side. Perfect for holiday gatherings or a cozy dinner.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound butternut squash, peeled and diced into 1-inch cubes
- 1 cup fresh cranberries or dried cranberries
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon honey (optional, to taste) Can be omitted for vegan option.
- ½ cup chopped walnuts or pecans (optional, for added crunch) Add during the last 5 minutes of cooking if using.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the Brussels sprouts, butternut squash, and cranberries.
- Drizzle the olive oil over the mixture and sprinkle the salt, black pepper, cinnamon, and honey if desired. Toss everything together until well coated.
- Spread the mixture evenly on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even roasting, until the Brussels sprouts are tender and browned, and the butternut squash is cooked through.
- If using, add the chopped nuts during the last 5 minutes of cooking to toast them slightly.
- Remove from the oven and let it cool for a few minutes before serving. Adjust seasoning to taste if necessary.
Notes
For a more intense flavor, you can add a pinch of nutmeg or a splash of balsamic vinegar before roasting.
This dish is vegetarian and can be made vegan by omitting the honey.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or a skillet over medium heat.