Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts is a vibrant and flavorful dish that combines the sweetness of roasted butternut squash with the earthy taste of Brussels sprouts, all enhanced by a tangy cranberry glaze. This dish is perfect for fall and winter gatherings, making it a beautiful and delicious side for any holiday meal or family dinner.

Ingredients List

For the Roasted Vegetables

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper (to taste)

For the Cranberry Glaze

• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup (or honey)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon balsamic vinegar (optional)

Timing

Preparing Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts takes about 15 minutes for prep and 30-35 minutes for cooking.

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Toss Vegetables: In a large bowl, combine cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.

Step 2: Roast the Vegetables

1. Arrange on Baking Sheet: Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
2. Roast: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized and the Brussels sprouts are golden brown.

Step 3: Make the Cranberry Glaze

1. Combine Ingredients: In a medium saucepan, combine cranberries, orange juice, maple syrup, cinnamon, nutmeg, and balsamic vinegar (if using).
2. Cook: Bring to a simmer over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat.

Step 4: Glaze the Vegetables

1. Combine Glaze and Vegetables: Once the vegetables are roasted, transfer them to a large bowl. Pour the cranberry glaze over the roasted vegetables and toss gently to coat.
2. Serve: Transfer to a serving dish and enjoy warm.

Nutritional Information

Here’s a quick glance at the nutritional profile of Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts (per serving, assuming 6 servings):

Nutrient	Amount per Serving
Calories	180
Protein	2g
Fat	7g
Carbohydrates	30g
Fiber	6g

Tips for Customization

• Add Nuts: Toss in some toasted pecans or walnuts for added crunch and flavor.
• Spice It Up: Add a pinch of red pepper flakes for a hint of heat.
• Herb Variations: Fresh herbs like thyme or rosemary can be added for extra aroma and depth.

Storing Tips for the Recipe

Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Conclusion

Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts is a festive and delicious side dish that brings together the flavors of the season. With its beautiful presentation and delightful taste, it’s sure to be a hit at your next gathering!

FAQs

Can I make this dish ahead of time?

Yes! You can roast the vegetables and prepare the cranberry glaze a day in advance. Just combine them before serving.

What can I serve with this dish?

This dish pairs well with roasted meats, such as turkey, chicken, or pork, and makes a great addition to holiday spreads.

Can I use dried cranberries?

While fresh cranberries are recommended for the glaze, you can use dried cranberries if needed. Just soak them in warm water for a few minutes to plump them up before adding them to the glaze mixture.