Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts is a vibrant dish that dances on your taste buds, offering a delightful mix of sweet and savory flavors. Picture this: tender butternut squash and crispy Brussels sprouts, all bathed in a luscious cranberry glaze that adds both zing and a pop of color. For more inspiration, check out this Easy Baked Cranberry Turkey Sliders recipe.
This dish isn’t just a feast for the taste buds; it’s also an emotional trip down memory lane. I remember the first time I made it during a holiday gathering. The kitchen was filled with laughter, and the aroma wafting from the oven was enough to make anyone drool. Perfect for Thanksgiving or just an ordinary Tuesday night, this recipe promises an explosion of flavors that will have you coming back for seconds.
Why You'll Love This Recipe
- The cranberry glaze adds a unique twist to traditional roasted veggies, making them irresistible.
- It’s quick and easy to prepare, perfect for busy weeknights or festive occasions.
- The vibrant colors turn any dinner into a celebration, making your table look like a Pinterest board come to life.
- Plus, it’s versatile enough to pair with any main dish or stand alone as a delicious vegetarian option.
Ingredients for Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Look for firm squash without blemishes; its sweetness pairs wonderfully with the tartness of cranberries. For more inspiration, check out this Baked Apples with Feta and Cranberries recipe.
- Brussels Sprouts: Choose bright green sprouts that are firm and tightly packed for the best texture when roasted.
- Fresh Cranberries: These add intense flavor; opt for plump berries that are bright red.
- Maple Syrup: A touch of natural sweetness complements the tart cranberries beautifully.
- Olive Oil: Use extra virgin olive oil for its rich flavor and health benefits.
- Salt & Pepper: Essential seasonings to enhance flavors; use them liberally but taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This temperature is perfect for roasting vegetables until they’re tender and caramelized.
Step 2: Prepare the Vegetables
Peel and cube the butternut squash into bite-sized pieces. Trim the ends off the Brussels sprouts and cut them in half. Toss both in a large bowl with olive oil, salt, and pepper until evenly coated.
Step 3: Roast the Vegetables
Spread the butternut squash and Brussels sprouts onto a baking sheet lined with parchment paper. Make sure they’re in a single layer so they roast evenly. Pop them into your preheated oven for about 25 minutes.
Step 4: Make the Cranberry Glaze
While your veggies are roasting, combine fresh cranberries, maple syrup, salt, and pepper in a small saucepan over medium heat. Stir occasionally until the cranberries burst open and create a beautiful glaze—about 5-7 minutes.
Step 5: Combine Everything
Once your vegetables are beautifully roasted, remove them from the oven and drizzle them with that gorgeous cranberry glaze. Toss everything together gently so each piece gets some love from that sweet-tart sauce.
Step 6: Serve It Up!
Transfer your glazed veggies to serving plates or a large platter. Watch as everyone gathers around—it’s like moths to a flame! Drizzle any remaining glaze over top for an extra pop of flavor.
Now you’re ready to enjoy your Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts! Serve it alongside your favorite protein or enjoy it as part of a cozy veggie feast—you won’t be disappointed!
You Must Know
- This delightful cranberry-glazed roasted butternut squash and Brussels sprouts recipe is not just a feast for the eyes; it’s a celebration of flavors.
- With its sweet-tart glaze and vibrant colors, it’s perfect for any gathering or cozy night in.
Perfecting the Cooking Process
Start by roasting your Brussels sprouts first to get that caramelized goodness. While they roast, peel and cube your butternut squash, then toss it in with the sprouts halfway through. Finally, drizzle the cranberry glaze on top just before serving for maximum flavor.
Add Your Touch
Feel free to swap in other seasonal veggies like carrots or parsnips for added crunch. Experiment with spices too; a sprinkle of cinnamon or nutmeg can take this dish to the next level. You can also use maple syrup instead of cranberry sauce for a sweeter twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop them in the oven at 350°F until warmed through. This keeps the squash tender and the Brussels sprouts crispy.
Chef's Helpful Tips
- For perfectly roasted vegetables, ensure they are evenly cut to guarantee uniform cooking.
- Don’t overcrowd your baking sheet; give them room to breathe!
- Finally, always taste before serving; adjust seasoning as needed for maximum flavor.
Sometimes I whip up this dish when friends come over, and their reactions are priceless—like watching their eyes widen as they take that first bite. It’s those moments that make cooking so rewarding!
FAQs :
What are the health benefits of roasted butternut squash and Brussels sprouts?
Roasted butternut squash and Brussels sprouts offer numerous health benefits. Butternut squash is rich in vitamins A and C, which support immune function and skin health. It also contains fiber, aiding digestion. Brussels sprouts are high in antioxidants and vitamin K, promoting bone health. Together, they create a nutrient-dense side dish that supports overall well-being while adding vibrant color to your plate.
How do I prepare butternut squash for roasting?
To prepare butternut squash for roasting, start by slicing off both ends to create a stable base. Carefully cut the squash in half lengthwise and scoop out the seeds using a spoon. Peel the skin with a vegetable peeler or knife. Next, chop the squash into cubes or wedges, ensuring they are evenly sized for uniform cooking. Once prepared, toss them with olive oil and seasoning before roasting.
Can I substitute Brussels sprouts in this recipe?
Yes, you can substitute Brussels sprouts with other vegetables if desired. Broccoli florets or cauliflower can serve as excellent alternatives due to their similar cooking times and flavor profiles. You could also use green beans or carrots for added color and texture. Just ensure that any substitutions maintain balance with the cranberry glaze for optimal flavor.
How long should I roast the vegetables?
The ideal roasting time for cranberry-glazed roasted butternut squash and Brussels sprouts is typically around 25-30 minutes at 400°F (200°C). Stir the vegetables halfway through cooking to ensure even browning. They should become tender and caramelized on the outside while maintaining their natural sweetness. Keep an eye on them towards the end to avoid overcooking.
Conclusion for Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts :
Cranberry-glazed roasted butternut squash and Brussels sprouts make a delightful addition to any meal. This dish combines nutritious ingredients with a sweet-tart glaze that enhances their natural flavors. Remember to prepare your vegetables properly and adjust cooking times based on your oven’s performance. Enjoy this colorful side dish during holiday gatherings or as a nourishing weeknight option that everyone will love!
Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 6
Description
Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts is a colorful, flavorful dish that beautifully balances sweet and savory notes. This delightful side features tender butternut squash and crispy Brussels sprouts, all coated in a luscious cranberry glaze that adds a festive touch to any meal. Perfect for Thanksgiving or a cozy weeknight dinner, this recipe is sure to impress your guests and family alike.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 3 tbsp maple syrup
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet lined with parchment paper. Roast for about 25 minutes or until tender.
- While roasting, prepare the cranberry glaze by simmering cranberries, maple syrup, salt, and pepper in a saucepan over medium heat until cranberries burst (about 5-7 minutes).
- Toss the roasted vegetables with the cranberry glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
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