Get ready to transform your ordinary side dish into a culinary masterpiece that will make your taste buds dance with joy! This roasted Brussels sprouts and butternut squash recipe is not just a meal—it's an experience that captures the warm, comforting essence of fall in every single bite. Imagine golden-brown vegetables caramelized to perfection, sprinkled with crunchy pecans and sweet cranberries, creating a dish that's both nutritious and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1 lb butternut squash, cubed
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 2 tbsp olive oil
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°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, trimming off the tough stem ends, and cutting each sprout in half lengthwise. Ensure they are uniform in size for even roasting.
- Peel the butternut squash using a sharp vegetable peeler, then carefully cut it into 1-inch cubes. Try to keep the cubes relatively consistent in size to promote even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil, then sprinkle with cinnamon, salt, and black pepper. Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking. The vegetables should be golden brown and crispy on the edges.
- While the vegetables are roasting, lightly toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside.
- Once the vegetables are roasted, remove from the oven and immediately sprinkle with toasted pecans and dried cranberries.
- Transfer to a serving dish, taste, and adjust seasoning if needed. Serve hot as a delicious side dish or warm salad.
Tips
- Size Matters: Ensure your Brussels sprouts and butternut squash are cut into uniform pieces. This guarantees even roasting and prevents some pieces from burning while others remain undercooked.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overcrowding leads to steaming instead of roasting, which means less caramelization and fewer crispy edges.
- High Heat is Key: Roasting at 425°F helps vegetables develop those delicious caramelized edges and intense flavors.
- Toasting Nuts: Always toast nuts separately to enhance their flavor and prevent burning during vegetable roasting.
- Seasoning Hack: Toss vegetables in oil and seasonings in a large bowl before spreading on the baking sheet for even coating.
- Fresh is Best: Use fresh, firm Brussels sprouts and a ripe butternut squash for the most vibrant flavors and textures.
Nutrition Facts
Calories: 382kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
