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
Units
Scale
- 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