Description
Enjoy the festive flavors of the season with this delightful Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts recipe. Perfect for holiday gatherings or a cozy family dinner, this dish is a harmonious blend of sweet and savory tastes that will please everyone at the table.
Ingredients
Scale
For the Roasted Vegetables:
- 2 cups butternut squash peeled and cubed
- 2 cups Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
For the Cranberry Glaze:
- 1/2 cup whole berry cranberry sauce
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
For Garnish:
- 1/4 cup chopped pecans (optional)
- 2 tablespoons dried cranberries
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, cinnamon, and garlic powder until evenly coated. Spread on the baking sheet and roast for 25-30 minutes.
- Make the glaze: While the vegetables roast, combine cranberry sauce, maple syrup, and balsamic vinegar in a saucepan. Heat for 3-5 minutes until warmed.
- Finish and serve: Transfer roasted vegetables to a bowl, drizzle with cranberry glaze, and toss to coat. Garnish with pecans and dried cranberries before serving.
Notes
- For added flavor, toast the pecans before adding them to the dish.
- This dish pairs well with roasted turkey, chicken, or pork.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 160
- Sugar: 9g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
