Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts

Ready to take your veggie game to the next level? This Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts dish is an absolute showstopper. Imagine golden, caramelized butternut squash and crispy Brussels sprouts, each bite bursting with the perfect balance of sweet, tangy cranberry glaze. It’s a dish that feels like a warm hug on your taste buds, with all the rich flavors of fall and winter wrapped up in one beautiful plate. Whether you’re prepping for a holiday feast or simply want to elevate your weeknight dinner, this one will have everyone asking for seconds!

Why You’ll Love Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts

This dish is everything you could want in a side: it’s flavorful, colorful, and absolutely crowd-pleasing. Here’s why it’ll quickly become your new favorite:

Sweet and Savory Perfection

The caramelized sweetness of the roasted butternut squash pairs perfectly with the earthy, slightly bitter Brussels sprouts. And when you add that cranberry glaze? It’s a flavor explosion in every bite!

Easy to Prepare

This recipe is simple, and the ingredients are easy to find. You’ll have your oven working while you relax, and before you know it, you’ll have a side dish that looks as good as it tastes.

Versatile

It’s the ideal side for just about any meal—whether you’re serving it alongside a roast, grilled chicken, or a hearty vegetarian entrée, it always steals the spotlight.

Nutritious and Delicious

Packed with nutrients like fiber, vitamins, and antioxidants, this dish not only tastes amazing but also nourishes your body. It’s a win-win!

Ingredients

The beauty of this dish lies in its simplicity. Let’s take a look at what you’ll need:

For the Roasted Vegetables:

• Butternut squash: Sweet, creamy, and just perfect when roasted.
• Brussels sprouts: Nutty, crispy, and a great complement to the squash.
• Olive oil: For roasting and achieving that golden, crispy texture.
• Salt and pepper: To season and enhance the flavors.
• Fresh thyme: For a hint of earthiness.

For the Cranberry Glaze:

• Fresh or frozen cranberries: Tangy and tart, they form the base of the glaze.
• Honey or maple syrup: For a touch of sweetness to balance the cranberries’ tartness.
• Apple cider vinegar: Adds a bit of acidity to brighten the glaze.
• Orange zest: For a citrusy twist that lifts the entire dish.
• Ground cinnamon: Just a pinch for some warm spice.

(Note: Full ingredient list and measurements are provided in the recipe card above.)

Instructions

Step 1: Preheat the Oven and Prepare the Veggies

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, and trim and halve the Brussels sprouts. Toss both in olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet.

Step 2: Roast the Vegetables

Roast the squash and Brussels sprouts in the preheated oven for 25-30 minutes, stirring halfway through to ensure they cook evenly. The squash should be tender and caramelized, and the Brussels sprouts should be crispy and golden brown.

Step 3: Make the Cranberry Glaze

While the vegetables are roasting, make the cranberry glaze. In a saucepan over medium heat, combine the cranberries, honey (or maple syrup), apple cider vinegar, orange zest, and cinnamon. Cook for about 10-12 minutes, stirring occasionally, until the cranberries burst and the glaze thickens.

Step 4: Coat the Roasted Veggies

Once the vegetables are roasted to perfection, remove them from the oven and drizzle the cranberry glaze over the top. Toss everything together gently to coat the veggies evenly in the glaze.

Step 5: Serve and Enjoy

Transfer the glazed vegetables to a serving dish and garnish with a little extra fresh thyme or orange zest if desired. Serve warm, and enjoy the incredible flavor combo!

Nutrition Facts

Servings: 4
Calories per serving: 180
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 140mg
Total Carbohydrates: 25g
Dietary Fiber: 6g
Sugars: 14g
Protein: 3g
Vitamin A: 180%
Vitamin C: 120%
Calcium: 6%
Iron: 8%

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts

This dish pairs wonderfully with a variety of main courses. Here are a few serving suggestions to elevate your meal:

With Roasted Turkey or Chicken

The sweetness of the cranberry glaze makes this side dish the perfect complement to a savory roast, whether it’s turkey, chicken, or even a roast pork loin.

With Grilled Steak

If you’re in the mood for a more hearty meal, serve this alongside a perfectly grilled steak. The caramelized veggies will balance out the rich, savory flavors of the steak.

Over a Bed of Quinoa

For a vegetarian main, serve these veggies over a bed of fluffy quinoa for a wholesome, satisfying meal that’s loaded with protein and fiber.

As a Holiday Side

This dish is made for festive occasions like Thanksgiving or Christmas. It’s colorful, vibrant, and has all the cozy, seasonal flavors everyone loves.

Additional Tips

• Add Nuts or Seeds: For some crunch, sprinkle toasted pecans, walnuts, or sunflower seeds over the roasted veggies before serving.
• Make it Ahead: You can roast the squash and Brussels sprouts ahead of time and store them in the fridge. Reheat them in the oven for a few minutes, then drizzle the glaze on just before serving.
• Sweeten to Taste: If you prefer a sweeter glaze, feel free to add more honey or maple syrup to taste.
• Spicy Kick: For an extra layer of flavor, add a pinch of red pepper flakes to the cranberry glaze for some heat.

FAQ Section

Q1: Can I use frozen Brussels sprouts for this recipe?

A1: Yes, you can! Just make sure to thaw and drain them thoroughly before roasting.

Q2: Can I make the cranberry glaze ahead of time?

A2: Absolutely! You can make the glaze a day or two in advance and store it in the refrigerator. Just warm it up before drizzling it over the veggies.

Q3: What can I use if I don’t have fresh thyme?

A3: You can substitute with dried thyme or even rosemary if you prefer. Fresh herbs like sage also work well with this dish.

Q4: Can I use a different squash?

A4: Yes! If butternut squash is hard to find, try using acorn or kabocha squash. The cooking times may vary slightly, so just keep an eye on them as they roast.

Q5: Is this dish vegan?

A5: Yes, this recipe is vegan as long as you use maple syrup instead of honey. It’s a great option for plant-based diets.

Q6: How do I store leftovers?

A6: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, and drizzle with a little extra glaze if needed.

Q7: Can I make this dish spicier?

A7: If you like a spicy kick, try adding a dash of chili powder or cayenne pepper to the cranberry glaze.

Q8: Can I add other vegetables to this dish?

A8: Definitely! Roasted carrots, sweet potatoes, or even parsnips would be great additions to this veggie medley.

Q9: How can I make this dish more filling?

A9: Serve this alongside a protein like grilled chicken, roasted turkey, or tofu for a more substantial meal.

Q10: Can I use dried cranberries for the glaze?

A10: Fresh or frozen cranberries work best for this glaze, but if you only have dried cranberries, you can rehydrate them by soaking them in hot water for 10-15 minutes before using them.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts is a perfect balance of flavors and textures that will have everyone at the table coming back for more. With its beautiful presentation, delicious taste, and versatility, it’s sure to become a favorite in your recipe rotation. Give it a try—you won’t regret it!

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