Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

6 servings
If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.  It is one of the best holiday side dishes you'll ever try!    This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!

Ingredients

  • 3 cups Brussels sprouts

    ends trimmed, yellow leaves removed

  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt
    to taste
  • 1 1/2 lb butternut squash)

    peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash

  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup

    optional

Directions

  1. 1

    Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. 2

    Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  3. 3

    Toast pecans in the preheated oven at 350 F

  4. 4

    In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. 

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

40 min6 servings

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About this Recipe

Looking for a healthy, vibrant side dish that truly shines at any holiday gathering? This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries recipe delivers authentic seasonal flavors and stunning presentation, perfect for Thanksgiving, Christmas, or New Year's Eve.

What makes this dish so special is the harmonious blend of tender, caramelized Brussels sprouts and sweet cinnamon-infused butternut squash. The addition of crunchy pecans and tart dried cranberries elevates both flavor and texture, ensuring every bite is a delightful surprise that sets it apart from typical holiday fare.

Imagine tender roasted butternut squash, kissed with warming cinnamon and sweet maple syrup, perfectly complementing slightly crisp, earthy Brussels sprouts. Each mouthful offers a delightful contrast: the savory notes of the sprouts, the sweet and cozy squash, and the satisfying crunch of pecans balanced by the chewy tang of cranberries. This naturally gluten-free and vegetarian dish is also rich in fiber, making it a truly wholesome and satisfying addition to your festive table.

While perfect as is, you can easily adapt this roasted vegetable dish to suit your preferences. For a different nutty flavor, try walnuts instead of pecans. If you prefer less sweetness, you can adjust the amount of optional maple syrup drizzle. You could also incorporate other root vegetables like parsnips or sweet potatoes alongside the butternut squash for added variety.

This festive side dish is ideal for holiday celebrations, bringing a burst of color and flavor to your table. Serve it alongside your favorite roasted proteins or as part of a larger vegetarian spread for a memorable meal.

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