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
Scale
- 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