Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Introduction

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is a fantastic dish that combines sweet and savory flavors. The crispy Brussels sprouts and sweet butternut squash create a delicious mix, while pecans and cranberries add crunch and tanginess. It’s a perfect side dish for any meal.

Why Make This Recipe

This recipe is simple, healthy, and full of flavor. It’s a great way to enjoy seasonal vegetables and makes any dinner feel special. Plus, it’s packed with nutrients and is a fun way to introduce new tastes to your family.

How to Make Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Ingredients:

Brussels sprouts, trimmed and halved
Butternut squash, peeled and cubed
Cinnamon
Olive oil
Salt
Pepper
Pecans, roughly chopped
Dried cranberries

Directions:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash.
Drizzle with olive oil and season with salt, pepper, and cinnamon. Toss to coat evenly.
Spread the mixture out on a baking sheet in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
In the last 5 minutes of roasting, add the chopped pecans and cranberries to the baking sheet to toast slightly.
Remove from the oven and serve warm as a side dish.

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

Serve this dish warm, right out of the oven. It pairs well with roasted meats or can be enjoyed on its own as a light meal. It’s also a great addition to holiday dinners!

How to Store Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven or microwave before serving again.

Tips to Make Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Make sure to cut the Brussels sprouts and squash into similar sizes, so they cook evenly.
Tossing the vegetables well in olive oil and seasoning helps enhance their flavor.
For extra sweetness, you can add a little maple syrup before roasting.

Variation (If Any)

You can substitute the butternut squash with sweet potatoes for a different taste. Also, try adding other nuts like walnuts or almonds for a variety.

FAQs

Can I use frozen Brussels sprouts? Yes, but fresh Brussels sprouts will have a better texture and flavor.

What can I serve with this dish? This dish goes well with chicken, turkey, or even as part of a vegetarian meal.

Can I prepare this ahead of time? Yes, you can chop the vegetables and store them in the fridge. Roast them just before serving for the best taste.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries