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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash Bliss

Discover the delightful Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries, a nutritious and visually stunning holiday side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 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.
For the Sweet Flavoring
  • 2 tablespoons Maple Syrup For Butternut Squash; honey can be used as a non-vegan option.
  • 1 teaspoon Ground Cinnamon Introduces warm spice notes.
For the Crunch
  • 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.
Optional
  • 1 tablespoon Maple Syrup Add extra sweetness to taste.

Equipment

  • Oven
  • Baking Sheets
  • mixing bowls
  • Foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and lightly grease two foil-lined baking sheets with olive oil.
  2. Wash and trim the Brussels sprouts, cut each in half, and place in a mixing bowl. Drizzle with olive oil and a pinch of salt, tossing until evenly coated. Arrange them cut-side down on one baking sheet.
  3. Peel and cube the butternut squash, then combine with olive oil, maple syrup, and ground cinnamon in another bowl. Spread on the second baking sheet.
  4. Roast the Brussels sprouts for 20-25 minutes, flipping halfway to encourage even browning.
  5. Roast the butternut squash for another 20-25 minutes, turning halfway through until fork-tender and slightly caramelized.
  6. Toast pecans in a separate oven at 350°F (175°C) for about 5 minutes until fragrant and lightly golden.
  7. Combine the roasted vegetables with toasted pecans and dried cranberries in a serving bowl. Drizzle with additional maple syrup if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 90mgPotassium: 400mgFiber: 6gSugar: 12gVitamin A: 6000IUVitamin C: 50mgCalcium: 40mgIron: 1mg

Notes

Serve warm for optimal texture and flavor. Adjust maple syrup sweetness as desired.

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