This Roasted Brussels Sprouts and Cinnamon Butternut Squash dish is the perfect balance of sweet, savory, and crunchy. With caramelized Brussels sprouts, tender cinnamon-spiced butternut squash, toasted pecans, and tart cranberries, it makes a stunning side dish for holidays or any cozy meal.
Why You’ll Love This Recipe
- A perfect blend of sweet and savory flavors
- Ideal for holiday gatherings or everyday meals
- Easy to make with simple ingredients
- Naturally gluten-free and vegan
- Great for meal prep and leftovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Brussels sprouts, halved
- Butternut squash, peeled and cubed
- Olive oil
- Cinnamon
- Maple syrup
- Salt and pepper
- Pecans, chopped
- Dried cranberries
- Balsamic glaze (optional for drizzling)
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, cinnamon, maple syrup, salt, and pepper.
- Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes, stirring halfway through.
- In the last 5 minutes of roasting, sprinkle the chopped pecans over the vegetables and return to the oven.
- Remove from the oven and toss with dried cranberries.
- Drizzle with balsamic glaze if desired and serve warm.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Savory Twist: Skip the cinnamon and add garlic powder, rosemary, or thyme.
- Nut-Free Option: Omit pecans or replace with sunflower or pumpkin seeds.
- Extra Sweetness: Add a drizzle of honey or more maple syrup.
- Cheesy Upgrade: Sprinkle with crumbled feta or goat cheese before serving.
- Protein Boost: Serve with grilled chicken or roasted chickpeas.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reheating: Warm in the oven at 350°F for 10 minutes or in a skillet over medium heat.
FAQs
Can I make this dish ahead of time?
Yes! Roast the vegetables ahead and reheat before serving. Add pecans and cranberries just before serving for the best texture.
What’s the best way to cut butternut squash?
Peel the squash, cut it in half, scoop out the seeds, and then dice into cubes.
Can I use frozen Brussels sprouts?
Fresh is best, but if using frozen, roast them directly from frozen without thawing.
Can I swap the pecans for another nut?
Yes! Walnuts, almonds, or hazelnuts work well.
How do I prevent Brussels sprouts from getting mushy?
Roast at high heat (400°F) and avoid overcrowding the pan for the best caramelization.
Is this dish good for meal prep?
Absolutely! It reheats well and works great as a side or salad topping.
Can I use fresh cranberries instead of dried?
Yes, but they will be more tart. Roast them with the vegetables to soften and sweeten.
What can I serve this with?
It pairs well with roasted turkey, chicken, or even quinoa for a vegetarian meal.
How can I make this dish extra crispy?
Spread the vegetables in a single layer and avoid excess oil. Use a convection oven if available.
Can I add other vegetables?
Yes! Sweet potatoes, carrots, or parsnips would be delicious additions.
Conclusion
This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is a flavorful, festive dish that’s easy to make and packed with nutrition. Perfect for holiday meals or simple weeknight dinners, it’s a must-try recipe for anyone who loves a mix of sweet and savory flavors!
PrintRoasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
This sweet and savory roasted veggie dish combines crispy Brussels sprouts, caramelized cinnamon-spiced butternut squash, crunchy pecans, and tart cranberries. It’s an easy, festive side dish that pairs well with any meal!
Ingredients
- 2 cups Brussels sprouts, trimmed and halved
- 3 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the veggies – In a large bowl, toss Brussels sprouts and butternut squash with olive oil, maple syrup, cinnamon, salt, pepper, and garlic powder.
- Roast – Spread the veggies evenly on the prepared baking sheet. Roast for 20 minutes.
- Add pecans – Remove the tray from the oven, sprinkle pecans over the veggies, and toss gently. Return to the oven and roast for another 10 minutes until Brussels sprouts are crispy and squash is caramelized.
- Add cranberries – Remove from the oven and mix in the dried cranberries while warm.
- Serve – Drizzle with balsamic glaze if desired and enjoy warm!
Notes
- For extra crispiness, broil for the last 2 minutes.
- Substitute pecans with walnuts or almonds if preferred.
- Fresh pomegranate seeds can replace cranberries for a fresh twist!
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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