Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts
Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts is a vibrant, flavorful dish that perfectly balances sweet and savory, making it ideal for any gathering or cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cranberry sauce (smooth)
- 2 tbsp honey or maple syrup
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare your vegetables: Peel and cube the butternut squash into bite-sized pieces. Trim the ends off the Brussels sprouts and slice them in half.
- Toss with flavors: In a large bowl, combine cubed squash and halved Brussels sprouts. Drizzle with olive oil, sprinkle with salt, pepper, and honey (or maple syrup). Toss until evenly coated.
- Roast away: Spread the mixture onto the prepared baking sheet in an even layer. Roast in the oven for about 25-30 minutes, shaking halfway through for even cooking.
- Glaze it up: Once roasted, remove from the oven and drizzle cranberry sauce over the warm vegetables. Toss gently to coat everything in the glaze.
- Serve hot: Transfer to serving plates and garnish with fresh herbs or nuts if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 15g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg