As I rummaged through my spice cabinet, the unexpected warmth of cinnamon caught my attention, instantly inspiring a vibrant holiday side dish: Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. This dish isn’t just a feast for the eyes; it also brings together the crunchy, earthy goodness of roasted Brussels sprouts with the sweet, creamy delight of cinnamon butternut squash. Perfect for those chilly evenings, this healthy recipe is gluten-free, vegetarian, and high in fiber—all while being a delightful addition to your Thanksgiving table or festive gatherings. The combination of textures, with crunchy pecans and chewy cranberries, adds an irresistible twist that will have your guests coming back for seconds. Ready to elevate your holiday cooking? Let’s dive into this delicious adventure!
Why Roasted Brussels Sprouts Are Irresistible?
Vibrant Colors: The mix of roasted Brussels sprouts and cinnamon butternut squash creates a visually stunning dish that brightens up any table.
Flavor Harmony: Expect a symphony of flavors as the earthy, slightly bitter Brussels sprouts blend perfectly with the warm sweetness of cinnamon and butternut squash.
Health Benefits: Packed with fiber and nutrients, this dish supports a healthy lifestyle while satisfying your cravings—making it a guilt-free indulgence.
Crowd-Pleaser: Whether it’s Thanksgiving or a casual gathering, these Brussels sprouts are sure to impress your guests and leave them asking for your recipe.
Versatile Pairing: Enhance your meal by serving it alongside a hearty roast turkey or even a vegan main. It’s the perfect complement!
Make-Ahead Convenience: Prepare this dish in advance—it’s perfect for saving time during the bustling holiday season. Just reheat and enjoy!
Ready for more roasted inspiration? Check out the delicious Miso Butter Roasted to elevate your vegetable sides!
Roasted Brussels Sprouts Ingredients
A blend of tasty goodness awaits!
For the Brussels Sprouts
• Brussels Sprouts – 3 cups, ends trimmed, yellow leaves removed; adds a savory crunch and earthy flavor.
• Olive Oil – 5 tablespoons total (3 for Brussels sprouts); essential for roasting to create that crispy texture.
• Salt – ¼ teaspoon or to taste; enhances the natural flavors of these roasted Brussels sprouts.
For the Sweet Butternut Squash
• Butternut Squash – 1½ lbs, peeled, seeded, and cubed into 1-inch pieces; provides sweetness and a tender texture.
• Maple Syrup – 3 tablespoons (plus optional 2-4 tablespoons); adds natural sweetness; honey or agave syrup can be great substitutes.
• Ground Cinnamon – ½ teaspoon; offers warm, spicy flavor that perfectly complements the dish.
For the Crunchy Additions
• Pecan Halves – 2 cups, toasted; adds crunch and nuttiness to this delightful side.
• Dried Cranberries – 1 cup; provides a tart contrast and bright color; you can substitute these with raisins if desired.
Step‑by‑Step Instructions for Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While it heats, prepare a foil-lined baking sheet by greasing it with 1 tablespoon of olive oil. This step is crucial for achieving that crispy texture in your roasted Brussels sprouts, so don’t skip it!
Step 2: Prepare the Brussels Sprouts
Next, slice the Brussels sprouts in half and place them in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with salt to taste, tossing to coat evenly. Arrange the sprouts on the baking sheet with the cut side facing down. Roast in the oven for 20-25 minutes, turning them halfway through for golden, even browning.
Step 3: Prepare the Butternut Squash
While the Brussels sprouts are roasting, peel, seed, and cube the butternut squash into 1-inch pieces. In a separate bowl, combine the squash with 1 tablespoon of olive oil, maple syrup, and ground cinnamon. Toss until well coated and then spread them out on a second lined baking sheet. Roast in the oven for 20-25 minutes until tender and lightly caramelized.
Step 4: Toast the Pecans
Once the vegetables are in the oven, preheat a second oven to 350°F (175°C) for toasting the pecans. Spread the pecan halves on a baking sheet and toast for about 5 minutes, keeping a close eye on them to prevent burning. They are done when they start to emit a fragrant aroma and take on a light golden hue.
Step 5: Combine All Ingredients
Once your Brussels sprouts and butternut squash are perfectly roasted and your pecans are toasted, it’s time to bring everything together. In a large mixing bowl, combine the roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries. For an extra touch of sweetness, feel free to drizzle with additional maple syrup and toss gently to combine all the flavors thoroughly.
What to Serve with Roasted Brussels Sprouts and Cinnamon Butternut Squash?
When planning your meal, think of vibrant accompaniments that will balance the sweet and savory notes of this delightful dish.
- Creamy Mashed Potatoes: The buttery richness of mashed potatoes offers a comforting contrast to the crunchy Brussels sprouts.
- Honey Glazed Carrots: Their natural sweetness harmonizes beautifully with the cinnamon butternut squash, adding a pop of color to your plate.
- Cranberry Sauce: Fresh tartness from cranberry sauce enhances the cranberries in your dish, creating a lovely flavor loop for your taste buds.
- Quinoa Salad: A light and nutty quinoa salad enriched with fresh herbs complements the roasted flavors, adding a refreshing crunch.
- Herb-Roasted Turkey: A classic pairing, the savory notes of herb-roasted turkey play well against the sweet and earthiness of the vegetables.
- Red Wine: A glass of fruity red wine boosts the flavor experience, bridging the sweet and savory elements of the meal.
- Pumpkin Pie: Cap off your meal with a slice of classic pumpkin pie; the spices resonate with the fall flavors in your roasted dish.
- Warm Bread Rolls: Soft, warm rolls are perfect for soaking up the delicious juices and adding a hearty touch to your holiday table.
How to Store and Freeze Roasted Brussels Sprouts
Fridge: Store leftover Roasted Brussels Sprouts in an airtight container for up to 3 days. This will keep them fresh and flavorful, ready to complement your next meal.
Freezer: For longer storage, place the cooled Roasted Brussels Sprouts in a freezer-safe bag or container. They can be frozen for up to 3 months; just remember to label the container!
Reheating: To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method will restore their crispy texture, making them just as delightful as when first prepared.
Make-Ahead Tip: You can prepare this dish up to 2 days in advance. Roast the vegetables slightly underdone, then reheat before serving for a fresh taste.
Make Ahead Options
These Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries are perfect for busy cooks looking to save time during the holidays! You can roast the Brussels sprouts and butternut squash up to 2 days in advance; simply let them cool and refrigerate in an airtight container. To maintain their flavor and texture, add the toasted pecans and cranberries right before serving. When you’re ready to enjoy this delightful dish, just reheat the roasted vegetables in the oven at 350°F for about 10-15 minutes until warmed through. By preparing these components ahead of time, you’ll find yourself with minimal effort on the day of your gathering!
Roasted Brussels Sprouts Variations & Substitutions
Feel free to get creative and personalize this vibrant dish to suit your tastes and dietary needs!
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Nut-Free: Substitute pecans with pumpkin seeds to maintain crunch without the nuts.
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Sweet Potato Switch: Replace butternut squash with sweet potatoes for a different taste profile and added creaminess.
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Fruit Twist: Use fresh golden raisins instead of dried cranberries for a sweeter, chewier bite. It’s a lovely twist!
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Spice it Up: Add a pinch of cayenne pepper to increase the heat and introduce a nice balance with the sweetness.
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Herb Infusion: Stir in fresh herbs like thyme or rosemary before serving for an herbaceous touch that uplifts the flavors.
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Maple Alternative: Swap maple syrup with honey or agave for a different sweetener that offers its own unique taste.
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Gluten-Free Grains: Serve the dish over gluten-free grains like quinoa or brown rice to add heartiness and a nutritional boost.
If you’re looking for more delicious roasted options, consider trying Miso Butter Roasted veggies or enjoy some Roasted Sweet Potato rounds to complement your festive tablescape!
Expert Tips for Roasted Brussels Sprouts
• Proper Cutting: Ensure Brussels sprouts are cut side down: This crucial step promotes even browning and a delightful crispiness you’ll love.
• Avoid Overcrowding: Give veggies space on the baking sheets: Overcrowding traps steam, preventing that beautiful, crispy texture in your roasted Brussels sprouts.
• Pecan Monitoring: Keep a close eye while toasting pecans: Toasting too long can lead to burnt pecans, losing their crunchy goodness—stay vigilant!
• Flavor Fusion: Allow to sit briefly before serving: Letting the dish rest after mixing allows flavors to meld beautifully and enhances the flavor profile.
• Swap Suggestions: Experiment with ingredient swaps: Substitute pecans with pumpkin seeds for a nut-free delight, or use sweet potatoes for a different flavor twist!
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe FAQs
How do I choose the freshest Brussels sprouts?
Absolutely! When picking Brussels sprouts, choose those that are firm, compact, and bright green. Look for smaller sprouts as they tend to be sweeter and less bitter. Avoid any that have dark spots or yellowing leaves, as these are signs of age and may not roast well.
How should I store leftover Roasted Brussels Sprouts?
You can store leftover Roasted Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. This ensures they remain fresh and flavorful, making them perfect for lunchtime salads or side dishes the next day!
Can I freeze Roasted Brussels Sprouts?
Of course! To freeze your Roasted Brussels Sprouts, first let them cool completely. Then, place them in a freezer-safe bag or container, ensuring to remove excess air. They can be frozen for up to 3 months. When you’re ready to enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes to bring back their original crispiness.
What should I do if my Brussels sprouts are bitter?
Very! If you find your Brussels sprouts taste bitter, ensure to trim any yellow leaves away and try adding a touch more maple syrup or honey to balance the flavors. Roasting at the correct temperature and ensuring even browning will help bring out their natural sweetness.
Are there any dietary considerations I should keep in mind?
Absolutely! This recipe is gluten-free and vegetarian, making it suitable for many diets. However, it’s essential to check for nut allergies if you’re serving it to guests, as pecans can be a concern. If needed, feel free to swap pecans for pumpkin seeds to keep it nut-free!
Can I make this dish ahead of time?
The more the merrier! You can prepare this Roasted Brussels Sprouts and Cinnamon Butternut Squash dish up to 2 days in advance. Roast the Brussels sprouts and butternut squash slightly underdone, then store them in the refrigerator. When it’s time to serve, simply reheat in a 350°F (175°C) oven for about 10-15 minutes. This will give you the convenience of a make-ahead side, without sacrificing flavor!
Roasted Brussels Sprouts with Sweet Butternut Squash Magic
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and grease a foil-lined baking sheet with 1 tablespoon of olive oil.
- Slice the Brussels sprouts in half, place in a large mixing bowl, drizzle with 2 tablespoons olive oil, and sprinkle with salt to taste. Toss to coat evenly, arrange cut-side down on the baking sheet, and roast for 20-25 minutes, turning halfway.
- Peel, seed, and cube the butternut squash into 1-inch pieces. Combine with 1 tablespoon olive oil, maple syrup, and ground cinnamon in a separate bowl, toss to coat, and spread on a second lined baking sheet. Roast for 20-25 minutes until tender.
- Preheat a second oven to 350°F (175°C) for toasting the pecans. Spread pecans on a baking sheet and toast for about 5 minutes, monitoring closely to prevent burning.
- Combine roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries in a large mixing bowl, drizzle with additional maple syrup if desired, and toss gently to combine.
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