Description
Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts is a vibrant, autumn-inspired dish that combines the sweet-tart flavor of fresh cranberries with roasted butternut squash and Brussels sprouts. This delightful recipe not only serves as an irresistible side but can also take center stage at your holiday gatherings. With its colorful presentation and comforting taste, it’s perfect for cozy weeknights or festive feasts.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups fresh cranberries
- 3 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables: Peel and cube the butternut squash into bite-sized pieces; trim and halve the Brussels sprouts.
- Mix the glaze: In a bowl, combine cranberries, maple syrup, olive oil, cinnamon, salt, and pepper.
- Toss ingredients: In a large bowl, combine butternut squash and Brussels sprouts. Drizzle with the glaze and toss until evenly coated.
- Roast vegetables: Spread the mixture on the prepared baking sheet in an even layer. Roast for 25-30 minutes or until tender and caramelized.
- Serve: Transfer to plates and drizzle any remaining glaze over top.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 135
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added depth of flavor, consider incorporating spices like nutmeg or ginger. - You can prep the vegetables and glaze a day ahead; roast them just before serving for optimal freshness.