Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

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

this Recipe

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

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, cinnamon, maple syrup, salt, and pepper.
3. Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes, stirring halfway through.
4. In the last 5 minutes of roasting, sprinkle the chopped pecans over the vegetables and return to the oven.
5. Remove from the oven and toss with dried cranberries.
6. 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!

Print