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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash Bliss

This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is a vibrant and healthy side dish perfect for holiday tables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 pound Brussels Sprouts Trimmed and sliced
  • 1 medium Butternut Squash Cubed
For Roasting & Flavor
  • 2 tablespoons Olive Oil Can be substituted with avocado oil
  • to taste Salt Adjust to taste
  • 1 teaspoon Ground Cinnamon Essential for flavor
For Sweetness & Crunch
  • 2 tablespoons Maple Syrup Honey can be used as an alternative
  • 1 cup Pecans Substitute with pumpkin seeds for nut-free option
  • 1 cup Dried Cranberries Can replace with raisins
Optional Add-ons
  • to taste Additional Maple Syrup For extra sweetness

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Trim the ends of the Brussels sprouts and slice them in half. Toss with olive oil and salt before spreading on a baking sheet.
  3. Roast the Brussels sprouts for about 20-25 minutes, tossing halfway.
  4. Peel and cube the butternut squash. Toss with olive oil, maple syrup, and cinnamon. Spread on a baking sheet.
  5. After 10 minutes of roasting the Brussels sprouts, add the butternut squash to the oven for another 20-25 minutes.
  6. Toast pecans on a parchment-lined sheet at 350°F for 5 minutes until fragrant and golden.
  7. Combine Brussels sprouts, butternut squash, toasted pecans, and cranberries. Drizzle additional maple syrup if desired.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 8000IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

For best results, cut vegetables evenly for consistent cooking. Monitor the roasting process closely to prevent burning.

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