How to Make Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts
Introduction
Bring vibrant color and incredible flavor to your table with this Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts recipe. Tender cubes of butternut squash and crispy roasted Brussels sprouts are tossed in a sweet and tangy cranberry glaze, then finished with crunchy pecans and fresh herbs. This beautiful side dish is perfect for holiday dinners, family gatherings, or cozy weeknight meals.
With its balance of sweet, savory, and tart flavors, this easy roasted vegetable recipe is sure to become a seasonal favorite.
Why You’ll Love This Recipe
– Sweet, savory, and tangy flavors
– Crispy roasted Brussels sprouts
– Tender caramelized butternut squash
– Perfect for Thanksgiving, Christmas, or everyday dinners
– Easy to prepare with simple ingredients
Ingredients
For the Vegetables
– 1 medium butternut squash, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 teaspoon salt
– ½ teaspoon black pepper
For the Cranberry Glaze
– ½ cup whole cranberry sauce
– 2 tablespoons maple syrup
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 tablespoon unsalted butter
– ½ teaspoon ground cinnamon
Optional Garnish
– ½ cup toasted pecans or walnuts
– 2 tablespoons dried cranberries
– Fresh parsley or thyme
– Crumbled feta or goat cheese
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, garlic powder, thyme, salt, and black pepper.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
5. While the vegetables roast, combine the cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, butter, and cinnamon in a small saucepan.
6. Cook over medium heat for 3–5 minutes, stirring until the glaze is smooth and slightly thickened.
7. Transfer the roasted vegetables to a serving bowl and gently toss with the warm cranberry glaze.
8. Sprinkle with toasted pecans, dried cranberries, and fresh herbs. Add crumbled feta or goat cheese if desired.
9. Serve warm and enjoy.
Tips
– Roast the vegetables in a single layer for the best caramelization.
– Cut the squash into evenly sized cubes for even cooking.
– Toast the pecans before adding them for extra crunch and flavor.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This festive side dish pairs perfectly with roasted turkey, baked ham, pork tenderloin, roast chicken, or grilled steak. It also complements wild rice, quinoa, or creamy mashed potatoes for a complete and satisfying meal.
Conclusion
This Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts recipe combines caramelized vegetables with a sweet and tangy cranberry glaze for a colorful, flavorful side dish. Easy to prepare and perfect for holidays or everyday dinners, it’s a delicious way to celebrate the best flavors of the season.