Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Indulge in the vibrant flavors of Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries, a delightful side dish that perfectly captures the essence of the holiday season. This colorful medley combines earthy Brussels sprouts with the sweet warmth of butternut squash, enhanced by crunchy pecans and tart cranberries. Not only is it a visually stunning addition to your festive table, but it’s also packed with nutrients and naturally gluten-free. Simple to prepare, this dish promises to be a crowd-pleaser at any gathering!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups Brussels sprouts
- 1 ½ lbs butternut squash
- 5 tablespoons olive oil (divided)
- 3 tablespoons maple syrup (divided)
- ½ teaspoon ground cinnamon
- 2 cups pecan halves
- 1 cup dried cranberries
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the trimmed Brussels sprouts with 3 tablespoons of olive oil and salt until well coated.
- In another bowl, combine the cubed butternut squash with 2 tablespoons of olive oil, maple syrup, and cinnamon. Mix well.
- Spread the Brussels sprouts on one side of a baking sheet and the butternut squash mixture on the other.
- Roast for about 20 minutes or until tender and golden brown.
- Once out of the oven, sprinkle pecans and cranberries over the vegetables, drizzling additional maple syrup if desired.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 15g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg