Description
A delightful Thanksgiving side dish featuring roasted Brussels sprouts and cinnamon-spiced butternut squash tossed with toasted pecans and sweet dried cranberries. This flavorful recipe combines savory and sweet notes, perfect for holiday meals or a cozy fall dinner.
Ingredients
Scale
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups uncooked)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional)
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends off the Brussels sprouts and remove any yellow leaves, then slice them in half.
- Toss and Roast Brussels Sprouts: In a medium bowl, combine halved Brussels sprouts with 2 tablespoons of olive oil and salt to taste. Toss well to coat. Spread them cut side down on the prepared baking sheet and roast for about 20-25 minutes. Turn them over during the last 5-10 minutes for even browning, ensuring they are nicely charred but not burnt.
- Prepare Roasted Butternut Squash: On a separate foil-lined baking sheet, lightly grease with 1 tablespoon olive oil. In a medium bowl, toss the cubed butternut squash with 1 tablespoon olive oil, maple syrup, and ground cinnamon until evenly coated.
- Roast Butternut Squash: Arrange the butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes at 400°F, turning once halfway through, until the squash is softened and caramelized.
- Toast Pecans: While vegetables roast, line a baking sheet with parchment paper and preheat the oven to 350°F. Toast pecan halves for about 5 minutes, watching closely to avoid burning. Toast until pecans darken and release their aroma.
- Mix Ingredients: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to combine.
- Optional Sweetening: If desired, add 2 to 4 tablespoons of maple syrup incrementally, tossing well after each addition to achieve preferred sweetness.
Notes
- Both Brussels sprouts and butternut squash can be roasted simultaneously on separate baking sheets on the same oven rack.
- Keep a close eye on pecans when toasting as they can burn quickly.
- Adjust maple syrup in the final step to customize sweetness level.
- Use fresh, firm Brussels sprouts for best texture and flavor.
- This recipe pairs well with turkey or vegetarian mains during the fall season.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
