Prepare to transform your dinner table with a side dish that's about to become the star of the show! This Brussels Sprouts with Cranberries, Pecans, and Butternut recipe is not just another vegetable dish – it's a flavor explosion that will have even the pickiest eaters coming back for seconds. Imagine crispy, caramelized Brussels sprouts paired with sweet cranberries, crunchy pecans, and tender butternut squash, all roasted to perfection with a simple yet magical combination of olive oil, salt, and pepper.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by washing them thoroughly under cool running water. Trim off the tough stem ends and slice each sprout in half lengthwise, ensuring they are roughly the same size for even roasting.
- Peel the butternut squash and cut it into uniform 1/2-inch cubes. Make sure the cubes are approximately the same size to ensure consistent cooking.
- In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking. The vegetables should be golden brown and crispy on the edges, with a tender interior.
- During the last 5 minutes of roasting, sprinkle the chopped pecans over the vegetables to lightly toast them and enhance their nutty flavor.
- Remove the baking sheet from the oven and immediately scatter the dried cranberries over the hot vegetables. The residual heat will slightly plump the cranberries and help them adhere to the roasted vegetables.
- Transfer the roasted Brussels sprouts, butternut squash, pecans, and cranberries to a serving dish. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot as a delicious side dish, garnishing with additional chopped pecans or a drizzle of high-quality olive oil if desired.
Tips
- Size Matters: Cut your Brussels sprouts and butternut squash into uniform pieces to ensure even roasting. This guarantees each bite is perfectly cooked.
- Don't Overcrowd: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of that delicious caramelization you're after.
- High Heat is Key: Roasting at 425°F creates those irresistible crispy edges that make this dish so addictive.
- Timing the Nuts: Add pecans in the last 5 minutes of roasting to prevent burning and maximize their toasty flavor.
- Cranberry Trick: Sprinkle dried cranberries over the hot vegetables right after roasting. The residual heat will plump them up and create a beautiful flavor blend.Pro Tip: For an extra gourmet touch, try finishing the dish with a light drizzle of high-quality olive oil or a sprinkle of fresh herbs like thyme or rosemary!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
