Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
A fantastic dish that combines sweet and savory flavors, featuring crispy Brussels sprouts and sweet butternut squash complemented by crunchy pecans and tangy cranberries.
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium Butternut squash, peeled and cubed
Seasoning
- 2 teaspoons Cinnamon
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
Toppings
- 1/2 cup Pecans, roughly chopped
- 1/2 cup Dried cranberries
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Remove from the oven and serve warm as a side dish.
Notes
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. For extra sweetness, you can add a little maple syrup before roasting. Make sure to cut the Brussels sprouts and squash into similar sizes for even cooking. Tossing the vegetables well in olive oil and seasoning enhances their flavor. You can substitute the butternut squash with sweet potatoes or try adding other nuts like walnuts or almonds.