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
Scale
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
