Roasted Brussel Sprouts Butternut Squash with Cranberries

 

Roasted Brussels Sprouts and Butternut Squash

Video taken from the channel: AllDelicious


 

Roasted Brussel Sprouts & Butternut Squash with Bacon and onions I Heart Recipes

Video taken from the channel: I Heart Recipes


 

Vegan Roasted Brussel Sprouts with Cranberries and Walnuts

Video taken from the channel: Caroline artiss


 

Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon

Video taken from the channel: Ambitious Kitchen


 

Roasted Brussel Sprouts & Butternut Squash | Vegan

Video taken from the channel: Natural Gold


 

Maple Roasted Butternut Squash with Cranberries and Pecans

Video taken from the channel: The Endless Meal


 

Roasted Brussels Sprouts, Butternut Squash and Cranberries with Balsamic Syrup

Video taken from the channel: Colorado State University


These Honey Roasted Brussels Sprouts with Butternut Squash & Cranberries are the perfect Thanksgiving or Christmas dinner side dish! With only 6 ingredients, these veggies are super easy to make and flavored with honey, olive oil and a little cinnamon. The combination of butternut squash, Brussels sprouts, cranberries, and pecans is a delicious dish that will add a special touch to any meal. You can change things up a bit by using raisins instead of the cranberries, and toasted walnuts or almonds would be great in place of pecans. Toss cubed butternut squash in olive oil, maple syrup, and cinnamon.

Roast in the preheated oven at 400 F for about 20 minutes. In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans. Add a small amount of maple syrup and toss it! Tips and Tricks.

How To Make Roasted Brussels Sprouts & Butternut Squash w/ Cranberries & Pecans. Start by prepping the brussels sprouts and butternut squash. Place on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt (and pepper too if you like).

Arrange brussels sprouts cut side down. This will help caramelize them. Spread chopped butternut squash, Brussels sprouts, cranberries, apple and onion on a large rimmed baking sheet. In a small bowl, whisk oil, vinegar, brown sugar and curry powder.

Drizzle over vegetable. Mix Brussels Sprouts, Squash, and Cranberries in a large bowl before drizzling oil and maple syrup over top, and stirring well. Place mixture into two large baking dishes and place in the oven.

If you layer the vegetables in one pan, cooking time will increase and texture may be compromised. Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges. Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor.

They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans. Nutrition Facts 1/2 cup: 94 calories, 4g fat (1g saturated fat), 0 cholesterol, 185mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 4g protein. You get roasted Brussels sprouts, roasted butternut squash, and cranberries in one single recipe.

The epitome of fall in an extremely low-maintenance, but flavor-packed dish. No need to prepare them separately or add more work to your plate. Oh, and you should use any leftovers (if you have them) on these creamy goat cheese grits the next morning.

List of related literature:

While I tend to roast whatever I have left over from the week, this combination is one of my family’s favorites, mixing crunchy Brussels sprouts, caramelized chunks of sweet potatoes, and tart dried cranberries, all served over chewy quinoa.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

Toss roasted squash with 4 ounces arugula, ¼ cup dried cranberries, 1 tablespoon extra-virgin olive oil, and 2 tablespoons cider vinegar.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Preheat the oven to 400°F. Toss the squash, rutabaga, and fennel with 1½ tablespoons of the olive oil, 1 teaspoon of the kosher salt, and ½ teaspoon of the pepper on a rimmed baking sheet.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

While you’re at it, you could serve this as a topping for baked sweet potatoes (make a slit down the center; stuff in some Brussels Sprouts with Cranberries, and let some tumble down).

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

Top with one-fourth of the zucchini and yellow squash; sprinkle again with kosher salt and pepper.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Method: Cut up cauliflower and parboil until just tender, adding currants halfway through.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

Place the zucchini, squash, eggplant, mushrooms, shallot halves, Sherry vinegar, thyme, ¼ cup of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a large bowl; toss to combine, coating all the vegetables.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Prick 2 large BUTTERNUT SQUASH with tip of a knife, place on baking sheets, and roast until a knife penetrates squash easily, about 1 hour.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

While the zucchini boats are baking, cook the bacon in a sauté pan over medium heat until crisp, then chop it into small pieces.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
by Jacob Wilson, Ryan Lowery
Victory Belt Publishing, 2017

Roasting the squash halves cut side down after brushing them with oil and seasoning with salt and pepper brought out the sweetness of the flesh.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • Oh My. My husband is grocery shopping and I don’t dare add to his list but tomorrow I will be out shopping early. We are in the Over 70 at risk list but I’ll get out for this. I also envisioned a bit of feta on top of the above dish. I can’t wait. Thank you for the recipe!!!!

  • Hi I was looking for the recipe for scalloped potatoes and thought let me check your channel and there isn’t one. I like boxed ones and wanted to make them homemade for the holidays. The recipes I came across use milk and flour salt and pepper and I do not cook that way. lol. Those do not have the tang of sour cream the box ones do or have cheese in them which is au gratins not the same thing. Anyway I can get the ratios of sour cream and seasonings. Pretty please. Thanks love your videos loyal subbie.

  • Hi I was looking for the recipe for scalloped potatoes and thought let me check your channel and there isn’t one. I like boxed ones and wanted to make them homemade for the holidays. The recipes I came across use milk and flour salt and pepper and I do not cook that way. lol. Those do not have the tang of sour cream the box ones do or have cheese in them which is au gratins not the same thing. Anyway can I get the ratios of sour cream and seasonings. Pretty please. Thanks love your videos loyal subbie.

  • I am definitely making this as a side dish for Thanksgiving! My sister is hosting and this will be an easy and perfect dish to bring. Thank you!

  • +I Heart Recipes Hey Rosie do you have your own catering business?! I would TOTALLY give my support, keep up the great work sis!!����

  • Thank you ����. This really looks delicious. Brussels Sprouts are my favourite vegetable and so I love to find new recipes (especially vegan recipes). This seems like a beautiful combination. Much appreciated. I’ve subscribed and look forward to your future ideas. Happy New Year ����

  • Great dish bet it goes well with mashed potatoes and macaroni and cheese. An older adult very-appreciated dish in my opinion, knowing how finicky the kids are ’round here.

  • I was looking for a good brussel sprout recipe! I’ve never tried the butternut squash before but I’m willing to give it a try. Looks very low carb! Tfs

  • Hello Caroline! I love your video’s!! I have added your restaurant to my must try list when I visit London again. Can you please share what balsamic vinegar you use? Thanks!!:)

  • I love roasted brussel sprouts with bacon and onion, but have never tried it with butternut squash. I look forward to trying this.