Roasted Brussels Sprouts with Maple Butternut Squash, Toasted Pumpkin Seeds, and Dried Cranberries

Roasted Brussels Sprouts with Maple Butternut Squash, Toasted Pumpkin Seeds, and Dried Cranberries is a tasty and colorful side dish. It combines the earthy flavors of Brussels sprouts and butternut squash with the sweetness of maple syrup and dried cranberries. This dish is perfect for any meal, especially during fall when butternut squash is in season.

Why Make This Recipe

This recipe is not just delicious but also packed with nutrients. Brussels sprouts and butternut squash are rich in vitamins and minerals. The maple syrup adds a hint of sweetness, while the dried cranberries give a pop of color and flavor. Pumpkin seeds add a nice crunch and are full of healthy fats. It’s a perfect way to make veggies exciting and flavorful!

How to Make Roasted Brussels Sprouts with Maple Butternut Squash

Ingredients:

• Brussels sprouts
• Butternut squash
• Pumpkin seeds
• Dried cranberries
• Olive oil
• Maple syrup
• Salt
• Pepper
• Garlic powder

Directions:

1. Preheat the oven to 400°F (200°C).
2. Prepare the ingredients: Peel and cube the butternut squash and trim the Brussels sprouts.
3. In a large bowl, toss the Brussels sprouts and butternut squash cubes with olive oil, maple syrup, salt, pepper, and garlic powder until evenly coated.
4. Spread the mixture on a baking sheet in a single layer.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
6. In the last 5 minutes of roasting, add the toasted pumpkin seeds to the baking sheet.
7. Remove from the oven, and immediately sprinkle the dried cranberries over the top.
8. Serve warm as a side dish.

How to Serve Roasted Brussels Sprouts with Maple Butternut Squash

This dish is best served warm. You can enjoy it on its own or as a side with chicken, turkey, or even fish. It also pairs well with grains like quinoa or rice. The sweetness of the maple syrup and cranberries complements savory flavors beautifully.

How to Store Roasted Brussels Sprouts with Maple Butternut Squash

If you have leftovers, let the dish cool down. Place it in an airtight container in the refrigerator. It will last for about 3 days. Reheat in the oven or microwave before serving again.

Tips to Make Roasted Brussels Sprouts with Maple Butternut Squash

• Make sure to cut the butternut squash into even pieces for consistent cooking.
• Stir the vegetables halfway through cooking to ensure they roast evenly.
• Feel free to adjust the seasonings. Add more maple syrup for extra sweetness or more garlic powder for a savory flavor.
• You can also roast other vegetables like carrots or sweet potatoes along with this dish.

Variation

You can change the ingredients according to your taste. Instead of pumpkin seeds, try chopped walnuts or pecans for crunch. For a spicy kick, add a sprinkle of red pepper flakes. You can also use honey instead of maple syrup for a different sweet flavor.

FAQs

1. Can I prepare this dish ahead of time?
Yes, you can chop the vegetables and mix them with oil and seasonings a few hours in advance. Just store them in the fridge until you are ready to roast.

2. Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are best for this recipe. If you use frozen, make sure to thaw and drain them first, or they may become soggy.

3. What can I serve this dish with?
This side dish goes well with meats like chicken, beef, or turkey. It can also be served with a hearty salad or grain like quinoa for a complete vegetarian meal.