As the golden hues of autumn leaves begin to fade into winter, I find myself yearning for the warm, nostalgic flavors of the season. That’s when I whip up a batch of Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. This vibrant side dish not only delivers a festive visual feast but also comes packed with healthy goodness, making it a perfect companion for any holiday table. With a quick prep time and the satisfying crunch of pecans paired with the sweet tartness of cranberries, it effortlessly elevates any meal. Whether you’re preparing for Thanksgiving or Christmas, this dish seamlessly blends seasonal spices and flavors. So, what secret ingredient do you think pulls it all together?
What makes this dish so special?
Vibrancy: The lively colors of roasted Brussels sprouts and cinnamon butternut squash create an eye-catching centerpiece on your holiday table.
Nutrient-Packed: Loaded with fiber and essential vitamins, this dish supports your health while satisfying your taste buds.
Flavor Fusion: The balance of savory sprouts, sweet butternut squash, and tart cranberries delivers a delightful explosion of tastes.
Time-Efficient: With minimal prep and straightforward instructions, you’ll have this delicious side ready before you know it!
Customizable: Feel free to substitute pecans with walnuts or even try Sausage Rolls with Hot Honey and Thyme for extra richness, making it your own!
Your guests will be asking for seconds of this flavorful, healthy option.
Roasted Brussels Sprouts and Cinnamon Butternut Squash Ingredients
For the Roasted Vegetables
- Brussels Sprouts – Essential for a savory flavor and texture; trim and slice before roasting for optimal results.
- Butternut Squash – Adds natural sweetness; cube for even roasting and delightful caramelization.
For Roasting & Flavor
- Olive Oil – Used for roasting; provides moisture and enhances flavor; can be substituted with avocado oil if desired.
- Salt – Enhances all flavors; adjust to taste for the perfect balance.
- Ground Cinnamon – Essential for that warm, autumn flavor profile; don’t skip it!
For Sweetness & Crunch
- Maple Syrup – Provides a sweet glaze; enhances the butternut squash and balances the bitterness of Brussels sprouts; honey can be used as an alternative.
- Pecans – Added for a delightful crunch and richness; substitute with pumpkin seeds if you want a nut-free option.
- Dried Cranberries – Introduce tartness and vibrant color; can replace with raisins for a different twist.
Optional Add-ons
- Additional Maple Syrup – For extra sweetness if desired; perfect for a more indulgent treat!
These ingredients come together beautifully in the Roasted Brussels Sprouts and Cinnamon Butternut Squash dish, making it a standout addition to any holiday feast.
Step‑by‑Step Instructions for Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that your roasted Brussels sprouts achieve that beautiful caramelization. While the oven warms up, gather your ingredients and prepare your baking sheets for an easy transition once your vegetables are ready.
Step 2: Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half, aiming for a uniform size to ensure even cooking. In a large bowl, toss the halved Brussels sprouts with olive oil and a sprinkle of salt until well coated. Spread them cut side down on a baking sheet, ensuring they are in a single layer for optimal roasting.
Step 3: Roast the Brussels Sprouts
Place the baking sheet with Brussels sprouts in the preheated oven and roast for about 20-25 minutes. Halfway through, give them a gentle toss to promote even browning. Watch for a crispy exterior and tender interior, which will indicate they’re perfectly roasted.
Step 4: Prepare the Butternut Squash
While your Brussels sprouts are roasting, peel and cube the butternut squash. In another bowl, toss the squash cubes with olive oil, maple syrup, and ground cinnamon. This mixture enhances the natural sweetness of the squash, creating a delicious glaze. Spread the coated cubes in a single layer on a separate baking sheet.
Step 5: Roast the Butternut Squash
Once the Brussels sprouts have been in the oven for about 10 minutes, add the butternut squash to the oven. Roast both vegetables for an additional 20-25 minutes, or until the squash is softened and lightly caramelized. The squash should have a golden hue and a tender texture, complementing the Brussels sprouts beautifully.
Step 6: Toast the Pecans
In the last few minutes of roasting, prepare your pecans. Spread them out on a parchment-lined baking sheet and toast them in the oven at 350°F (about 5 minutes). Keep a close eye on them to avoid burning; they should become fragrant and golden. This step adds a delightful crunch to your dish.
Step 7: Combine and Serve
In a large mixing bowl, combine the roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries. If desired, drizzle additional maple syrup over the mixture for added sweetness. Toss everything gently to ensure even distribution of flavors. This vibrant Roasted Brussels Sprouts and Cinnamon Butternut Squash dish is now ready to serve!
How to Store and Freeze Roasted Brussels Sprouts and Cinnamon Butternut Squash
Fridge: Store any leftover Roasted Brussels Sprouts and Cinnamon Butternut Squash in an airtight container for up to 3 days to maintain freshness.
Freezer: If freezing, place cooled vegetables in a freezer-safe container. They can be stored for up to 2 months; just remember to label the date!
Reheating: To reheat, simply spread the vegetables on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 15 minutes until crispy and heated through.
Do Not Overstore: While delicious, avoid keeping this dish past the recommended times to ensure you enjoy its vibrant flavors at their best!
What to Serve with Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Elevate your holiday dining experience with vibrant accompaniments that perfectly balance the sweet and savory notes of this delightful dish.
- Crispy Sage Potatoes: The earthy notes of sage add depth, while crispy potatoes create a satisfying contrast to the roasted veggies.
- Honey-Glazed Carrots: Their natural sweetness complements the butternut squash and cranberries, making it an irresistible pairing.
- Herb-Roasted Turkey: Juicy turkey enhances your festive spread, and its mild flavor allows the side dish to shine brightly.
- Creamy Polenta: This smooth and comforting texture offers a delightful contrast to the crunchy pecans and tender vegetables, harmonizing beautifully.
- Quinoa Salad with Feta: Light and nutritious, the tangy feta and fresh herbs elevate the flavors while adding a refreshing touch.
- Mulled Apple Cider: A warm, spiced drink that encapsulates the season, featuring hints of cinnamon and clove to tie the meal together.
- Chocolate Mousse: For dessert, its rich, smooth texture and deep flavor provide a perfect sweet finale after the savory side dish.
Roasted Brussels Sprouts and Cinnamon Butternut Squash Variations
Feel free to experiment with different ingredients to make this dish your very own and tantalize your taste buds!
- Nut-Free: Substitute pecans with pumpkin seeds for a delightful crunch without the nuts; they add a unique flavor twist as well.
- Sweet Potato Swap: Replace butternut squash with sweet potatoes for a slightly different sweetness and a beautiful color contrast. Both vegetables roast beautifully!
- Honey Sweetener: Use honey instead of maple syrup if you prefer a more floral sweetness; it’s a wonderful alternative that pairs well with the cinnamon.
- Herbaceous Touch: Add fresh thyme or rosemary while roasting for an aromatic herbaceous note; the fragrance will elevate the entire dish!
- Spicy Kick: Incorporate a pinch of cayenne or chili flakes to add a subtle heat, balancing out the sweetness beautifully. A little warmth goes a long way!
- Fruit Fusion: Swap cranberries for diced apples or pears for a juicy sweetness; the natural sugars caramelize when roasted, creating a mouthwatering experience!
- Nut Mix Adventure: Try mixing walnuts with the pecans for a varied nutty flavor; it’s a great way to enhance the depth of texture and taste.
- Maple-Glazed Twist: Drizzle a balsamic reduction over the finished dish for a tangy glaze that complements the vegetables wonderfully; it’s unexpected yet delightful!
Explore these variations to personalize your roasted vegetable medley; who knows, one of them might just become a new family favorite! If you’re intrigued by other exciting flavors, consider pairing this dish with Lemon Garlic Sprouts for a refreshing twist or enjoy the classic Bread Pudding with Mushrooms as a rich, hearty complement.
Make Ahead Options
These Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries are fantastic for meal prep, allowing you to savor delightful holiday flavors without the last-minute rush! You can prepare the Brussels sprouts and butternut squash up to 24 hours in advance by washing, slicing, and cubing them before tossing with olive oil and seasonings. Store them in airtight containers in the refrigerator to maintain their freshness. The pecans can be toasted a day ahead as well; just keep them in a separate container, avoiding moisture for the best crunch. When you’re ready to serve, simply roast the vegetables together and mix in the pecans and cranberries—you’ll enjoy that same delicious combination, saving time and enhancing your holiday gatherings!
Expert Tips for Roasted Brussels Sprouts and Cinnamon Butternut Squash
- Cut Evenly: Make sure to cut Brussels sprouts and butternut squash into uniform sizes; this ensures even cooking and caramelization for your dish.
- Monitor Roasting Time: Keep an eye on both vegetables; if your Brussels sprouts begin to brown too quickly, reduce the oven temperature to avoid burning.
- Toast Pecans Wisely: Always check on toasted pecans every minute; they can quickly go from perfect to burnt. A fragrant aroma is your best indicator!
- Layer for Flavor: For an extra pop of flavor, try layering your roasted Brussels sprouts and butternut squash with herbs like thyme before roasting.
- Make Ahead: Prep the vegetables ahead of time, then roast right before serving for maximum freshness in your Roasted Brussels Sprouts and Cinnamon Butternut Squash dish.
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe FAQs
How do I choose ripe Brussels sprouts for this dish?
Absolutely! When selecting Brussels sprouts, look for bright green, firm heads. Avoid those with yellowing leaves or dark spots all over, as these indicate they may be past their prime. Fresh Brussels sprouts should feel heavy for their size and have a tight, compact appearance.
How should I store leftovers of the Roasted Brussels Sprouts and Cinnamon Butternut Squash?
To keep your leftovers delicious, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 15 minutes to regain that crispiness!
Can I freeze Roasted Brussels Sprouts and Cinnamon Butternut Squash?
The more the merrier! To freeze, let the roasted vegetables cool completely, then place them in a freezer-safe container. Label and store for up to 2 months. When you’re ready to use them, thaw in the refrigerator overnight, then reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through.
What should I do if my Brussels sprouts are bitter?
If you find your Brussels sprouts turning out bitter, the key might be in the preparation! First, always remove any yellow leaves and trim the ends. A good balance of olive oil and salt during roasting can help enhance flavor and reduce bitterness. Roasting at a higher temperature (400°F) also caramelizes their natural sugars, improving taste!
Are there any dietary considerations for this recipe?
Very! This recipe is gluten-free and vegetarian-friendly. If you or your guests have nut allergies, simply swap out the pecans for pumpkin seeds, which will provide a similar crunch without the allergens. Always feel free to adjust the ingredients to fit dietary restrictions while ensuring everyone enjoys this flavorful dish!
Roasted Brussels Sprouts and Cinnamon Butternut Squash Bliss
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and slice them in half. Toss with olive oil and salt before spreading on a baking sheet.
- Roast the Brussels sprouts for about 20-25 minutes, tossing halfway.
- Peel and cube the butternut squash. Toss with olive oil, maple syrup, and cinnamon. Spread on a baking sheet.
- After 10 minutes of roasting the Brussels sprouts, add the butternut squash to the oven for another 20-25 minutes.
- Toast pecans on a parchment-lined sheet at 350°F for 5 minutes until fragrant and golden.
- Combine Brussels sprouts, butternut squash, toasted pecans, and cranberries. Drizzle additional maple syrup if desired.
Leave a Reply