Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts Recipe
If you’re looking to bring a little brightness and bold flavor to your next meal, Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts is the dish you’ll want to put on repeat. It’s a vibrant medley of sweet roasted squash and earthy Brussels, all tossed in a tangy-sweet cranberry glaze that practically sparkles on your table. This recipe is as festive and colorful as it is easy to prepare, making it a showstopping side for holidays or a simple way to elevate a weeknight dinner.
Ingredients You’ll Need
The best part about Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts is how a handful of simple ingredients come together to create something truly special. Each element adds its own unique flavor, texture, or pop of color, making this dish both delicious and visually stunning.
- Butternut squash (2 cups, peeled and cubed): Brings a natural sweetness and creamy texture that contrasts beautifully with the tart glaze.
- Brussels sprouts (2 cups, trimmed and halved): Add a nutty, earthy flavor and satisfying crunch after roasting.
- Olive oil (2 tablespoons): Ensures even roasting and a golden, caramelized finish.
- Salt (½ teaspoon): Enhances the flavors of both veggies and brings out their natural sweetness.
- Black pepper (¼ teaspoon): Adds a gentle kick and rounds out the seasoning.
- Garlic powder (½ teaspoon): Infuses subtle savory notes that complement the veggies and glaze.
- Ground cinnamon (¼ teaspoon): Gives a warm, cozy aroma that’s perfect for fall and winter dishes.
- Dried cranberries (½ cup): Plump up in the glaze, adding bursts of tart, chewy sweetness in every bite.
- Pure maple syrup (2 tablespoons): Provides sweetness and helps the glaze cling to the vegetables.
- Balsamic vinegar (1 tablespoon): Contributes depth and a gentle tang to balance the maple syrup.
- Orange juice (1 tablespoon): Brightens the glaze with a hint of citrusy freshness.
- Dijon mustard (1 teaspoon): Adds a little zing and helps emulsify the glaze for a silky finish.
- Chopped fresh parsley (1 tablespoon, optional): Lends a pop of green and a fresh, herbal note for garnish.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to ensure the vegetables roast evenly without sticking. This simple prep step saves time later and helps the vegetables caramelize beautifully.
Step 2: Season the Vegetables
In a large bowl, toss the butternut squash cubes and halved Brussels sprouts with olive oil, salt, black pepper, garlic powder, and cinnamon. Make sure every piece is well-coated; this mix infuses each bite with flavor and sets the stage for that irresistible roasted texture.
Step 3: Roast to Perfection
Spread the seasoned veggies out in a single layer on your prepared baking sheet. Pop them in the oven and roast for 25–30 minutes, stirring once halfway through. You’re looking for golden brown edges and tender centers, which means the natural sugars have caramelized just right.
Step 4: Make the Cranberry Glaze
While the veggies roast, get your cranberry glaze bubbling. In a small saucepan over medium heat, combine the maple syrup, balsamic vinegar, orange juice, and Dijon mustard. Bring it to a gentle simmer, then stir in the dried cranberries. Let it cook for 3–4 minutes until the cranberries are plump and the glaze has thickened slightly. The aroma alone is worth the effort!
Step 5: Toss and Serve
Once the vegetables are roasted to perfection, transfer them to a serving bowl. Drizzle the warm cranberry glaze over the top and toss gently to coat every piece. If you’re feeling fancy, sprinkle with chopped fresh parsley for a burst of color and freshness. Serve your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts warm and savor every bite.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts
Garnishes
A sprinkle of chopped fresh parsley is a classic choice, lending a fresh, herby contrast to the sweet and tangy glaze. For a bit of crunch, consider adding toasted pecans or walnuts just before serving. If you want extra holiday flair, a few pomegranate arils scattered on top make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts look like edible jewels.
Side Dishes
This dish shines alongside roasted turkey, glazed ham, or even a simple grilled chicken breast. For a vegetarian holiday spread, pair it with wild rice pilaf or creamy mashed potatoes. The bright flavors of Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts also balance richer dishes like mac and cheese or stuffing beautifully.
Creative Ways to Present
If you’re serving a crowd, try arranging the roasted vegetables on a large platter, then drizzle the glaze in a zigzag pattern for a modern look. Individual ramekins make for elegant single servings. For potlucks, transport the veggies and glaze separately, then toss just before serving to keep everything vibrant and fresh.
Make Ahead and Storage
Storing Leftovers
Any leftover Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making leftovers a treat to look forward to!
Freezing
While the texture of roasted vegetables changes a bit after freezing, you can freeze this dish if needed. Place fully cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best results.
Reheating
To reheat, spread the veggies in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until heated through. This helps restore their roasted texture. You can also microwave individual portions, though they’ll be a bit softer.
FAQs
Can I make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts ahead of time?
Absolutely! You can roast the squash and Brussels sprouts a day in advance and store them in the fridge. Reheat and toss with the warm cranberry glaze right before serving for maximum freshness and flavor.
What other vegetables can I use in this recipe?
Feel free to swap in cubed sweet potatoes, carrots, or even parsnips if you like. The cranberry glaze is versatile and pairs well with many root vegetables, so get creative with what’s in season or what you have on hand.
Is this dish vegan and gluten-free?
Yes! Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts is naturally vegan and gluten-free, making it a perfect side for gatherings where guests have a variety of dietary preferences.
Can I use fresh cranberries instead of dried?
Dried cranberries work best for the texture and sweetness, but you can use fresh cranberries if you simmer them a little longer with an extra splash of maple syrup to offset their tartness.
How can I add protein to make this a main dish?
To turn this into a hearty vegetarian main, toss in cooked quinoa or add a can of drained chickpeas before roasting. The flavors of Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts pair perfectly with mild proteins.
Final Thoughts
Whether you’re planning a special holiday menu or simply want to dress up your weeknight veggies, Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts is a dish you’ll come back to again and again. The colors, flavors, and aromas are sure to win over everyone at the table, so give it a try and watch it become a new favorite!
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts dish combines the natural sweetness of roasted vegetables with a tart and flavorful cranberry glaze. Perfect as a festive holiday side or a healthy weeknight meal, it offers a delightful mix of textures and flavors that celebrate fall produce in an easy-to-make recipe.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
Seasonings
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
Cranberry Glaze
- ½ cup dried cranberries
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
Garnish (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, black pepper, garlic powder, and ground cinnamon until all pieces are evenly coated.
- Roast the vegetables: Spread the coated vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through to ensure even browning, until the vegetables are tender and golden brown.
- Prepare the cranberry glaze: While the vegetables are roasting, combine the maple syrup, balsamic vinegar, orange juice, and Dijon mustard in a small saucepan over medium heat. Bring to a gentle simmer, then stir in the dried cranberries. Allow the mixture to simmer for 3 to 4 minutes until the glaze thickens slightly and the cranberries are plump.
- Combine and serve: Once the vegetables are fully roasted, transfer them to a serving bowl. Drizzle the warm cranberry glaze over the roasted veggies and toss gently to coat evenly. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- Add chopped pecans or walnuts to the dish for added crunch and texture.
- This recipe makes a festive holiday side dish but is versatile enough for easy weeknight meals.
- You can substitute fresh cranberries if preferred, adjusting the simmer time accordingly.
- For a vegan option, ensure the maple syrup and all other ingredients are certified vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
