Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts
Delight your palate with this vibrant dish featuring sweet butternut squash and tangy cranberry glaze, perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium Butternut Squash (about 2 lbs), peeled and diced
- 1 lb fresh Brussels Sprouts, trimmed and halved
- 1 cup Cranberry Sauce (homemade or store-bought)
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Peel and dice the butternut squash into bite-sized cubes. Trim the ends off the Brussels sprouts and slice them in half.
- Toss with Olive Oil: In a large mixing bowl, combine the diced squash and halved Brussels sprouts. Drizzle with olive oil, salt, and pepper. Toss until everything is well coated.
- Add Cranberry Sauce: Generously drizzle cranberry sauce over the vegetable mixture. Toss again to ensure even coverage.
- Roast: Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until caramelized and tender.
- Serve: Transfer to serving plates and enjoy! Optionally, add nuts or fresh herbs for an extra touch.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 145
- Sugar: 10g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg