Name: Roasted Brussels Sprouts and Cinnamon Butternut Squash Bliss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound Brussels Sprouts (Fresh and vibrant; trimmed and halved for even roasting.); 2 tablespoons Olive Oil (For Brussels Sprouts; substitute with avocado oil if needed.); 1 medium Butternut Squash (Cubed for perfect roasting.); 2 tablespoons Maple Syrup (For Butternut Squash; honey can be used as a non-vegan option.); 1 teaspoon Ground Cinnamon (Introduces warm spice notes.); 1 cup Pecan Halves (Toasted pecans add great texture; substitute with walnuts or pumpkin seeds if allergies arise.); 1 cup Dried Cranberries (Offer acidity and sweetness.); 1 tablespoon Maple Syrup (Add extra sweetness to taste.)

The aroma of caramelizing vegetables wafted through my kitchen, instantly transporting me to cozy holiday gatherings filled with laughter and warm smiles. Today, I’m excited to share my Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries—an incredible holiday side dish that’s as nourishing as it is stunning. Not only is this recipe a gluten-free and vegetarian delight, but it’s brimming with healthy fiber, making it a perfect addition to your festive table. The combination of savory Brussels sprouts, sweet cinnamon butternut squash, and crunchy pecans, intertwined with tart cranberries, brings a symphony of flavors and textures to every bite. Ready to impress your family and give your holiday feast a flavor boost? Let’s dive into the magic of this dish together!

Why is this dish a holiday must-try?

Flavor Explosion: The harmonious blend of savory Brussels sprouts and sweet cinnamon butternut squash creates an irresistible taste sensation.

Crowd Pleaser: This vibrant dish not only looks stunning on the table but has something for everyone, making it perfect for family gatherings.

Health-Friendly: With its gluten-free and vegetarian profile, it’s a nutritious side that fits various dietary needs while being rich in fiber.

Quick & Easy: Crafted in just under an hour, you’ll impress your guests without spending all day in the kitchen.

Versatile Twist: Consider pairing it with a festive main like roasted turkey or ham, or alternatively, serve it warm with a drizzle of extra maple syrup for an added touch of sweetness. Dive into a world of flavors with Roasted Autumn Vegetable Pot Pies or whip up some crispy Roasted Broccoli and Carrots as delightful accompaniments!

Roasted Brussels Sprouts and Cinnamon Butternut Squash Ingredients

Unlock the deliciousness of this holiday side!

For the Roasted Veggies

Brussels Sprouts – Fresh and vibrant; trimmed and halved for even roasting.
Olive Oil (for Brussels Sprouts) – Adds richness and aids in the roasting process; substitute with avocado oil if needed.
Butternut Squash – A sweet and creamy contrast to Brussels sprouts; cubed for perfect roasting.

For the Sweet Flavoring

Maple Syrup (for Butternut Squash) – Natural sweetness enhances the caramelization; honey can be used as a non-vegan option.
Ground Cinnamon – Introduces warm spice notes that beautifully pair with autumn flavors; nutmeg can provide a lovely alternative.

For the Crunch

Pecan Halves – Toasted pecans add great texture; substitute with walnuts or pumpkin seeds if allergies arise.
Dried Cranberries – Offer acidity and sweetness; enrich the dish visually and flavor-wise; raisins or chopped dates can be used as alternatives.

Optional

Maple Syrup (optional) – Add extra sweetness to taste; adjust based on preference for the Roasted Brussels Sprouts and Cinnamon Butternut Squash.

Step‑by‑Step Instructions for Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). Once heated, take two foil-lined baking sheets and lightly grease them with olive oil. This will prevent the vegetables from sticking and encourage that beautiful golden-brown finish. The scent of the oil will begin to fill your kitchen, creating a warm atmosphere as you prepare your Roasted Brussels Sprouts and Cinnamon Butternut Squash.

Step 2: Prepare the Brussels Sprouts
While the oven heats, wash and trim the Brussels sprouts, ensuring to remove any wilted leaves. Cut each sprout in half and place them in a large mixing bowl. Drizzle with olive oil and a pinch of salt, tossing them until evenly coated. Arrange the Brussels sprouts cut-side down on one of your greased baking sheets, ensuring they are spaced out for thorough roasting.

Step 3: Prepare the Butternut Squash
Next, peel and cube the butternut squash into bite-sized pieces for even cooking. In another mixing bowl, combine the squash with olive oil, maple syrup, and ground cinnamon, tossing until everything is beautifully coated. Spread the seasoned squash evenly on the second baking sheet, giving it its own space to roast without crowding.

Step 4: Roast the Brussels Sprouts
Place the baking sheet with Brussels sprouts in the preheated oven and roast for 20-25 minutes. After 12-15 minutes, flip them to encourage even browning and caramelization. Keep an eye on them; they should become tender and golden brown, signaling that they’re ready to complement your Roasted Brussels Sprouts and Cinnamon Butternut Squash dish.

Step 5: Roast the Butternut Squash
At the same time, put the baking sheet with butternut squash in the oven. Roast for another 20-25 minutes, turning the squash halfway through cooking. You’ll know it’s done when the pieces are fork-tender and slightly caramelized, radiating warmth and inviting sweetness, adding to the overall harmony of your dish.

Step 6: Toast the Pecans
While the vegetables are roasting, toast your pecans to enhance their nutty flavor. Spread the pecans on a baking sheet and place them in a separate oven heated to 350°F (175°C). Toast for about 5 minutes, stirring occasionally. Watch them closely, as nuts can burn quickly; they should be fragrant and lightly golden.

Step 7: Combine the Ingredients
Once everything is roasted, remove the Brussels sprouts and butternut squash from the oven. In a large serving bowl, combine the roasted vegetables with the toasted pecans and dried cranberries. This mixture of textures and colors will create a visually appealing dish, and feel free to drizzle with additional maple syrup for an extra touch of sweetness if desired.

Storage Tips for Roasted Brussels Sprouts and Cinnamon Butternut Squash

Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the Roasted Brussels Sprouts and Cinnamon Butternut Squash are cooled before sealing to maintain freshness.

Freezer: Freeze portions in freezer-safe bags for up to 2 months. Lay flat to save space and label with the date for easy tracking.

Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture. Alternatively, heat gently in the microwave, stirring occasionally.

Do Not Store: Avoid freezing items with overcooked cranberries, as they may lose texture and flavor when thawed. Enjoy your dish fresh whenever possible!

What to Serve with Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Picture a holiday feast where vibrant colors combine to create an unforgettable meal bursting with flavor and warmth.

Herb-Roasted Turkey: The juicy turkey pairs beautifully with the sweet and savory flavors of the roasted vegetables, creating a delightful contrast.
Honey-Glazed Ham: This traditional favorite brings a touch of sweetness that harmonizes perfectly with the cinnamon butternut squash, enhancing your holiday table.
Creamy Garlic Mashed Potatoes: These fluffy potatoes provide a rich, creamy texture that balances the crunch of the Brussels sprouts and pecans. The garlic adds depth to every bite.
Cranberry Sauce: A tart, homemade cranberry sauce brightens the plate, echoing the cranberries used in the dish while adding a refreshing zing to your meal.
Mixed Green Salad: Toss together fresh greens, thinly sliced apples, and walnuts with a light vinaigrette for a bright, crunchy side that complements the richness of the roasted veggies.
Sparkling Apple Cider: This bubbly drink offers a fruity sweetness that enhances the seasonal flavors without overshadowing the dish, making it perfect for festive gatherings.
Pumpkin Pie: End the meal on a sweet note with a slice of pumpkin pie. Its warm spices echo the cinnamon in the butternut squash, providing a seamless transition to dessert.

Roasted Brussels Sprouts and Cinnamon Butternut Squash Variations

Feel free to let your creativity shine as you customize this delightful dish to suit your taste!

Sweet Potatoes: Swap butternut squash for sweet potatoes for a similar sweetness and a touch of vibrant color. Their creamy texture complements Brussels sprouts beautifully.
Nut Alternatives: Try walnuts or hazelnuts instead of pecans to bring a different flavor profile. Each nut has its unique crunch, enhancing the dish in its special way.
Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the Brussels sprouts for a subtle heat that contrasts nicely with the sweetness of the squash.
Herb Infusion: Toss in some fresh rosemary or sage with the Brussels sprouts before roasting. These herbs introduce an aromatic depth that elevates the entire dish.
Vegan Option: Use agave syrup as a plant-based alternative to maple syrup for those following a vegan lifestyle. It caramelizes beautifully while keeping the flavors intact.
Cranberry Swap: If you prefer a more robust sweetness, substitute dried cranberries with raisins or chopped dates. They will offer a lovely chewy texture and rich taste.
Roasted Garlic: Add a few cloves of whole garlic to the roasting trays. Their mellowness will enrich the flavor, adding layers of delightful taste without overpowering.

Try pairing these delectable flavors to enhance your holiday table. For a comforting addition, serve alongside some Roasted Autumn Vegetable Pot Pies or crispy Roasted Broccoli and Carrots!

Make Ahead Options

These Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries are perfect for meal prep enthusiasts! You can chop and prepare the Brussels sprouts and butternut squash up to 24 hours in advance; simply store them in separate airtight containers in the refrigerator to maintain their freshness and prevent browning. The pecans can also be toasted ahead of time and stored at room temperature for up to 3 days. When it’s time to serve, roast the prepared veggies as instructed, ensuring you turn them halfway through for even caramelization. Finish by combining with the toasted pecans and dried cranberries, and you’ll have a delicious, hassle-free side dish ready to impress your guests!

Expert Tips for Roasted Brussels Sprouts and Cinnamon Butternut Squash

Cut Side Down: Arrange Brussels sprouts cut side down to ensure they caramelize beautifully, avoiding dryness and enhancing flavor.
Pecan Peril: Toast pecans in a separate oven to avoid burning; keep a close eye on them—they should be fragrant and lightly golden.
Uniform Pieces: Cube butternut squash into equal sizes to ensure even roasting; this will help achieve that tender, caramelized goodness throughout.
Seasoning Balance: Adjust maple syrup sweetness based on your taste preference; remember, you want a gentle sweetness that complements the savory elements.
Serving Warm: Serve the dish warm for optimal texture and flavor. The heat ensures the cranberries stay plump and the nuts remain crunchy.

When prepared with care, your Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries will shine beautifully at any festive gathering!

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe FAQs

What’s the best way to select Brussels sprouts?
Absolutely! When choosing Brussels sprouts, look for fresh, vibrant green ones that feel firm and compact in your hand. Avoid those that have dark spots all over or look wilted, as these can be signs of age. You want them to be bright, with tight leaves for the best flavor and texture.

How should I store leftovers?
To keep your Roasted Brussels Sprouts and Cinnamon Butternut Squash fresh, store leftovers in an airtight container in the fridge for up to 3 days. Make sure they have cooled completely before sealing the container to preserve their flavor and texture.

Can I freeze this dish?
Very! You can freeze portions of this dish for up to 2 months. Place the cooled roasted Brussels sprouts and cinnamon butternut squash in freezer-safe bags, laying them flat to save space. Be sure to label them with the date so you can easily track how long they’ve been in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes.

What can I do if my Brussels sprouts are soggy?
If you find your Brussels sprouts are soggy instead of crispy, it’s often due to overcrowding the baking sheet. Make sure to space them out so that hot air circulates evenly during roasting. If you’ve already baked them and they need a little crisping up, toss them in the oven at a higher temperature, around 425°F (220°C), for an additional 5-10 minutes to help them become more crispy.

Are there any dietary considerations with this recipe?
Yes, this dish is both gluten-free and vegetarian! If you’re serving it to anyone with nut allergies, you can easily substitute the pecans with sunflower seeds or pumpkin seeds for a similarly crunchy texture without the risk. Additionally, rest assured that both the Brussels sprouts and butternut squash offer a boost of fiber, keeping everyone happy around the table.

Can I make this dish ahead of time?
Absolutely! For convenience, consider preparing your roasted vegetables a day in advance. Just roast them and store them in separate containers in the fridge. When it’s time to serve, simply reheat them together in a warm oven (350°F or 175°C) until warmed through, helping to preserve that delicious texture!