Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is a delightful dish that shines during the holiday season. This recipe combines the earthy flavors of Brussels sprouts with the sweet warmth of cinnamon butternut squash, creating a colorful and nutritious side. Perfect for Thanksgiving, Christmas, or New Year’s Eve, it’s a crowd-pleaser that showcases seasonal produce while being gluten-free and vegetarian.

Why You’ll Love This Recipe

• Flavorful Combination: The blend of roasted Brussels sprouts, sweet butternut squash, crunchy pecans, and tart cranberries creates a symphony of flavors.
• Healthy Side Dish: Packed with fiber and nutrients, this dish is a wholesome addition to any meal.
• Easy to Prepare: With simple steps and minimal prep time, you’ll have this tasty side ready in no time.
• Versatile Serving Options: Enjoy it warm as a side or chilled in salads; it’s delicious any way you serve it.
• Holiday Favorite: This recipe is perfect for festive gatherings, adding color and nutrition to your holiday table.

Tools and Preparation

To create your Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries, you’ll need a few essential kitchen tools to ensure success.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Measuring cups
• Chef’s knife

Importance of Each Tool

• Baking sheet: A large baking sheet allows even roasting of vegetables, enhancing flavor and texture.
• Mixing bowl: Use a mixing bowl for tossing ingredients together, ensuring even coating with oil and seasonings.

Ingredients

Here are the ingredients needed to make Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries:

For the Brussels Sprouts

• 3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
• 3 tablespoons olive oil
• 1/4 teaspoon salt (to taste)

For the Butternut Squash Mixture

• 1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes; yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

For the Topping

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup (optional)

How to Make Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature allows the vegetables to roast perfectly.

Step 2: Prepare the Vegetables

In a large mixing bowl:
1. Combine the trimmed Brussels sprouts with olive oil and salt. Toss until well coated.
2. In another bowl, mix the cubed butternut squash with olive oil, maple syrup, and cinnamon. Stir until evenly coated.

Step 3: Roast the Vegetables

1. Spread the Brussels sprouts evenly on one side of a large baking sheet.
2. On the other side, spread out the butternut squash mixture.
3. Roast both for about 20 minutes or until tender and golden brown.

Step 4: Add Toppings

1. Remove from oven once roasted.
2. Sprinkle pecan halves and dried cranberries over the roasted vegetables.
3. Drizzle additional maple syrup if desired for extra sweetness.

Step 5: Serve Warm

Gently toss everything together on the baking sheet before serving warm. Enjoy your delicious Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries!

How to Serve Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

This delightful dish is perfect for any festive gathering or family meal. It combines the earthy flavors of Brussels sprouts and the sweetness of butternut squash, making it a versatile side that complements many main courses.

Pair with a Protein

• Grilled Chicken: The smoky flavor of grilled chicken pairs beautifully with the sweetness of the squash.
• Roasted Turkey: A classic choice for holiday meals, turkey enhances the festive spirit of this dish.
• Beef Tenderloin: The rich flavors of beef complement the sweet and savory notes in the vegetables.

Serve on a Festive Platter

• Holiday Table Display: Arrange the roasted vegetables on a large platter for an eye-catching centerpiece.
• Garnish with Fresh Herbs: Sprinkle chopped parsley or thyme over the top for added color and freshness.

Accompany with Bread

• Crusty Artisan Bread: A slice of warm bread is perfect for soaking up any remaining juices from the dish.
• Dinner Rolls: Soft dinner rolls are great for adding a comforting element to your meal.

How to Perfect Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Perfecting this recipe is all about balancing flavors and textures. With these tips, you can elevate your dish to new heights.

• Choose Fresh Vegetables: Fresh Brussels sprouts and firm butternut squash will yield the best flavor and texture.
• Cut Uniform Pieces: Ensure that your vegetables are cut into similar sizes for even roasting.
• Use Quality Olive Oil: A good quality olive oil enhances the overall taste of your dish.
• Don’t Overcrowd the Pan: Leave space between vegetables on the baking sheet to allow them to roast rather than steam.
• Adjust Seasonings: Feel free to tweak the salt and cinnamon levels according to your taste preferences.
• Add More Nuts or Dried Fruits: For extra crunch and sweetness, increase the amount of pecans or cranberries.

Best Side Dishes for Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

This flavorful side dish pairs well with various other sides, enhancing your meal’s overall experience. Here are some fantastic options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes flavored with garlic provide a comforting contrast to the roasted veggies.
2. Quinoa Salad: A light quinoa salad with fresh herbs offers a refreshing balance to this hearty dish.
3. Honey Glazed Carrots: Sweet carrots glazed in honey complement the sugary elements of butternut squash perfectly.
4. Wild Rice Pilaf: Earthy wild rice adds texture and nutty flavors that pair nicely with roasted veggies.
5. Cauliflower Gratin: This cheesy, creamy side brings richness that contrasts well with your healthy offering.
6. Stuffed Bell Peppers: Colorful peppers filled with grains or beans add visual appeal and nutritional value.

Common Mistakes to Avoid

When making Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries, there are some common pitfalls to watch for. Here are a few mistakes to avoid:

• Overcooking the Brussels sprouts: This can lead to mushy sprouts. Roast them just until they are tender but still have a slight crunch.
• Not seasoning enough: Failing to season adequately can dull the flavors. Use salt and spices generously, but taste as you go.
• Skipping the maple syrup: The sweetness of maple syrup balances the dish beautifully. Don’t omit it; it enhances the overall flavor profile.
• Using old or stale nuts: Fresh pecans add a crunchy texture. Always check your nuts for freshness before using them in your recipe.
• Ignoring size uniformity: Cutting butternut squash and Brussels sprouts into uneven sizes can result in uneven cooking. Aim for similar sizes for even roasting.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3 days.

Freezing Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

• Freeze in a freezer-safe bag or container.
• Best consumed within 2 months for optimal flavor.

Reheating Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

• Oven: Preheat oven to 350°F (175°C). Bake for about 10-15 minutes, until heated through.
• Microwave: Heat in short intervals, stirring occasionally. This helps maintain texture.
• Stovetop: Sauté on medium heat with a splash of olive oil until warmed through.

Frequently Asked Questions

Here are some commonly asked questions about Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.

Can I use fresh cranberries instead of dried?

Yes, you can substitute fresh cranberries, but they will have a tart flavor that may change the dish’s sweetness.

How do I make this dish vegan?

The recipe is already vegetarian, but ensure all ingredients used are plant-based, including the maple syrup which is vegan-friendly.

What other nuts can I use in this recipe?

You can swap pecans with walnuts or almonds for a different nutty flavor while keeping the crunch intact.

Can I prepare this ahead of time?

Absolutely! You can prep everything ahead and roast it just before serving to keep it fresh.

Final Thoughts

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is not only a great holiday side dish but also versatile enough for any occasion. You can customize it by adding different vegetables or nuts according to your preference. Give this delicious recipe a try at your next gathering!