As I perched on a stool in my cozy kitchen, the warm aroma of cinnamon wafted through the air, instantly transporting me to the heart of autumn. There’s something magical about the combination of Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries— it effortlessly marries the earthy bite of Brussels with the sweet, caramelized goodness of butternut squash. This recipe is not just a feast for the eyes but a healthy, gluten-free option that shines as a holiday side dish for Thanksgiving or Christmas gatherings. Plus, it’s a crowd-pleaser that even the pickiest eaters can’t resist. Wouldn’t you love to elevate your holiday menu with this vibrant blend of flavors and textures?

Why Is This Recipe So Irresistible?

Bold flavors: The rich, earthy Brussels sprouts harmonize beautifully with the sweet, caramelized butternut squash.

Festive touch: Topped with crunchy pecans and tart cranberries, this dish brings vibrant colors and seasonal flair to your table.

Health-conscious choice: Naturally gluten-free and packed with fiber, it’s a wholesome option that feels indulgent without the guilt.

Quick and easy: With simple preparation and roasting steps, you can whip this up in no time, allowing more moments to enjoy with family.

Versatile side: Perfect for Thanksgiving, Christmas, or any festive gathering, this mix pairs seamlessly with roasted meats or can shine on its own. Don’t forget to complement it with other delicious sides like Roasted Broccoli Carrots for a memorable meal!

Roasted Brussels Sprouts and Cinnamon Butternut Squash Ingredients

• Discover the crucial ingredients for this festive delight!

For the Brussels Sprouts

Brussels Sprouts – Their savory, robust flavor contributes to the dish’s depth; trimming the ends and removing yellow leaves ensures tenderness.
Olive Oil – Using 3 tablespoons helps to roast evenly and adds richness; feel free to substitute with avocado oil for a different flavor note.
Salt – A mere ¼ teaspoon enhances all the flavors; adjust to your taste preference.

For the Cinnamon Butternut Squash

Butternut Squash – Sweetness and creaminess shine through when roasted; peel, seed, and cube for best results. You may substitute with sweet potatoes if desired.
Maple Syrup – Adding 3 tablespoons (with an optional 2-4 tablespoons for extra sweetness) brings natural sweetness that complements the vegetables; agave syrup or honey can serve as suitable substitutes.
Ground Cinnamon – A touch of ½ teaspoon adds warmth and enhances the squash’s flavor profile.

For the Crunch and Tartness

Pecan Halves – Using 2 cups introduces a crunchy and nutty element; pumpkin seeds can replace them for a nut-free variation.
Dried Cranberries – Bringing a burst of tartness to the blend, 1 cup of cranberries can be swapped with raisins or other dried fruits if necessary.

Feel free to mingle these ingredients for a delightful holiday experience with the Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries!

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

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) to prepare for a wonderful roasting session. A properly heated oven ensures that your Brussels sprouts will get that perfect crispy exterior while keeping the insides tender. This will serve as the ideal environment for enhancing the flavors of all the ingredients in the Roasted Brussels Sprouts and Cinnamon Butternut Squash.

Step 2: Prepare Brussels Sprouts
While the oven warms, grab your Brussels sprouts and trim the ends before removing any yellow leaves. Slice each sprout in half for even cooking and better caramelization. In a large bowl, toss them with 2 tablespoons of olive oil and ¼ teaspoon of salt until they’re evenly coated, then arrange them cut-side down on a foil-lined baking sheet for optimal roasting.

Step 3: Roast Brussels Sprouts
Transfer the baking sheet to the preheated oven and roast the Brussels sprouts for 20-25 minutes. Halfway through cooking, turn them to promote even browning and caramelization. You’ll know they’re ready when they are deep golden brown and slightly crispy on the outside, inviting you to savor their savory goodness.

Step 4: Prepare Butternut Squash
As the Brussels sprouts roast, take your peeled and cubed butternut squash and place it in a mixing bowl. Drizzle in 1 tablespoon of olive oil along with 3 tablespoons of maple syrup and ½ teaspoon of ground cinnamon. Toss the mixture until the cubes are fully coated, ensuring every piece gets that delicious sweet-cinnamon flavor before roasting.

Step 5: Roast Butternut Squash
Spread the seasoned butternut squash on a separate baking sheet in a single layer, ensuring there’s enough space for even cooking. Roast in the oven for 20-25 minutes, turning the squash halfway through. You’ll want to see it caramelize and soften, so look for golden edges and a tender, fork-ready texture to achieve the perfect balance alongside your Brussels sprouts.

Step 6: Toast Pecans
For added crunch, preheat another section of your oven to 350°F (175°C) and place the pecan halves on a baking sheet. Toast them for about 5 minutes, watching closely to prevent burning. Their nutty aroma will fill your kitchen, signaling they are perfectly roasted and ready to elevate the crunchy aspect of your Roasted Brussels Sprouts and Cinnamon Butternut Squash dish.

Step 7: Combine Ingredients
Once everything is roasted, take a large bowl and mix together the beautiful roasted Brussels sprouts, cinnamon butternut squash, toasted pecans, and 1 cup of dried cranberries. For a sweet finishing touch, drizzle in more maple syrup if desired. Gently toss them all together, allowing the vibrant colors and textures to shine through in this festive side dish that’s bound to impress.

Roasted Brussels Sprouts and Cinnamon Butternut Squash Variations

Feel free to let your creativity shine and customize this dish to suit your taste buds!

Nut-Free: Replace pecans with pumpkin seeds for a delightful crunch without the nuts.
Sweet Potato Swap: Try sweet potatoes instead of butternut squash for a slightly different sweetness and texture. The results will still be fabulously cozy.
Add Heat: Sprinkle in a pinch of cayenne pepper or red pepper flakes for a subtle kick that elevates the flavor profile wonderfully.
Herbal Twist: Mix in fresh herbs like thyme or rosemary to infuse an aromatic essence into the dish, making it even more fragrant.
Different Nuts: Experiment with walnuts or almonds in place of pecans for a different nutty flavor that adds its own unique touch.
Dried Apple Addition: Toss in dried apples along with cranberries for an added layer of sweetness and texture, embracing that fall vibe.
Spice it Up: Add a pinch of nutmeg or allspice for a warm and festive flavor that harmonizes beautifully with the sweetness of the squash.

Many of these variations can make your Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries a true culinary adventure! And while you’re at it, explore delightful sides like Roasted Broccoli Carrots for extra variety on your holiday table!

How to Store and Freeze Roasted Brussels Sprouts and Cinnamon Butternut Squash

Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries fresh and flavorful.

Freezer: You can freeze this dish for up to 2 months. Make sure it’s in a freezer-safe container. Thaw in the fridge overnight before reheating.

Reheating: For best texture, reheat in the oven at 350°F (175°C) for about 15-20 minutes. This will help keep the Brussels sprouts crispy and the squash tender.

Room Temperature: Serve leftovers at room temperature within 2 hours for safe and tasty consumption.

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, along with cubing the butternut squash, up to 24 hours in advance. Store them separately in airtight containers in the refrigerator to maintain freshness and prevent browning. The pecans can be toasted a day ahead and kept in a cool, dry place. When you’re ready to serve, simply toss the prepared vegetables with olive oil and roast them alongside the pecans and cranberries. With these make-ahead options, you’ll enjoy a festive and delicious side dish with minimal effort, allowing you to focus on enjoying the company of your loved ones.

What to Serve with Roasted Brussels Sprouts and Cinnamon Butternut Squash?

Indulging in this flavor-packed dish sets the stage for an unforgettable meal.

Creamy Mashed Potatoes: The smooth texture complements the crunchy veggies, making each bite a delightful contrast.
Honey-Glazed Carrots: Their sweetness harmonizes beautifully with the earthy Brussels sprouts, creating a lovely balance of flavors.
Herb-Roasted Chicken: The savory notes from the chicken enhance the sweetness of the butternut squash and brighten the overall spread.
Quinoa Salad: This protein-rich side adds a nutty flavor and a satisfying texture, making your meal feel wholesome.
Cranberry Sauce: Bright and tangy, it ties all the seasonal flavors together and echoes the cranberries in the dish.
Sparkling Apple Cider: A refreshing drink that celebrates the autumn season while complementing the dish’s sweetness.
Pumpkin Pie: Cap off your meal with this festive dessert, adding a rich and warm finish to the holiday atmosphere.

Expert Tips for Roasted Brussels Sprouts and Cinnamon Butternut Squash

Space is Key: Ensure Brussels sprouts are well spaced on the baking sheet for even roasting; overcrowding can lead to steaming instead of crisping.
Watch the Nuts: Keep an eye on the pecans while toasting; they can burn quickly, ruining their flavor and texture.
Check for Doneness: If you’re using a higher oven temperature, check your veggies for doneness earlier to avoid overcooking, ensuring perfect tenderness.
Reuse Baking Sheets: For ease, consider using the same baking sheet for both veggies during roasting, as they will share similar cooking times and flavors.
Taste as You Go: Feel free to taste and adjust the seasoning of the Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries before serving, adding more maple syrup or salt to your liking.

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

How do I choose the best Brussels sprouts?
Look for Brussels sprouts that are firm and compact, with vibrant green leaves. Avoid any that have yellow or dark spots all over, as these can indicate overripeness or spoilage. Smaller sprouts tend to be sweeter and more tender, so you might want to select those!

What is the best way to store leftovers?
Absolutely! Store leftovers of your Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries in an airtight container in the refrigerator for up to 3 days. This will help retain their vibrant flavors and textures. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F (175°C) for about 15-20 minutes to bring back that delightful crispiness.

Can I freeze this dish for later?
Yes, you can freeze this delicious dish for up to 2 months! Make sure to store it in a freezer-safe container. To enjoy later, thaw in the refrigerator overnight. When reheating, place it in the oven at 350°F (175°C) for about 15-20 minutes to get back that lovely texture, ensuring the Brussels sprouts remain crispy while the squash is tender.

Why are my Brussels sprouts mushy?
Mushy Brussels sprouts can happen if they are overcrowded on the baking sheet. For optimal roasting, give them enough space so the hot air can circulate properly. Also, check that you’ve cooked them at the right temperature and for the correct amount of time; a key to crispy Brussels is ensuring they aren’t overcooked—aim for that beautiful golden-brown finish instead!

Are any ingredients potentially allergenic?
The pecans in this recipe can be a concern for those with nut allergies. If you’re accommodating guests with nut allergies, a great alternative is pumpkin seeds, which provide a similar crunch without the allergens. Always double-check the ingredient labels for possible gluten or cross-contamination, especially if you’re serving someone with wheat allergies—although the recipe is gluten-free as is!

Can I make this dish ahead of time?
Certainly! You can prep the Brussels sprouts and butternut squash a day in advance. Just keep the vegetables covered in the fridge after prepping and toss them with the olive oil and seasonings right before roasting. This will save you time on the big day while ensuring everything tastes fresh and delicious!