Celebrate the flavors of fall with this delightful Roasted Brussels Sprouts and Butternut Squash recipe, a colorful and nutritious side dish that pairs the earthy taste of Brussels sprouts with the creamy sweetness of butternut squash. The addition of pecans and cranberries not only introduces a wonderful texture contrast but also a burst of festive flavor that makes this dish perfect for holiday meals or any day where you want to bring a bit of culinary cheer to your table.
Perfectly Balanced, Vibrantly Delicious
This dish masterfully blends various textures and flavors, creating a side that’s as pleasing to the palate as it is to the eye. With just a few simple ingredients and minimal preparation, you can create a side dish that might just steal the show.
Pro Tips for Roasting Perfection
- Even Sizing: Cut the Brussels sprouts and butternut squash into uniform pieces to ensure even cooking and caramelization.
- Ample Space: Avoid overcrowding the pan; spread the vegetables in a single layer to ensure they roast rather than steam.
- Mid-Roast Toss: Stir the vegetables halfway through the cooking process to promote an even roast and prevent burning.
- Final Flair: Add the pecans and cranberries after roasting so they warm up and become just toasty enough without burning.
Recipe for Roasted Brussels Sprouts and Butternut Squash:
- Preparation time: 15 minutes
- Cooking time: 25-30 minutes
- Serving: Serves 4 to 6
- Equipment: Baking sheet, parchment paper
Ingredients:
- 3 cups Brussels sprouts, halved
- 3 cups butternut squash, peeled and cubed
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/2 cup pecans, roughly chopped
- 1/3 cup dried cranberries
Directions:
- Preheat Oven and Prepare Pan: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss Vegetables: In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, pepper, and cinnamon until everything is well coated.
- Roast: Spread the vegetables in an even layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and have a nice caramelized exterior.
- Add Crunch and Sweetness: Remove from the oven and sprinkle the roasted vegetables with chopped pecans and dried cranberries. Toss everything together on the pan to mix.
- Serve Warm: Transfer to a serving dish, and serve warm.
A Celebration of Seasonal Flavors
This Roasted Brussels Sprouts and Butternut Squash dish is not just a side; it’s a showcase of autumn’s bounty, enhanced with the festive flavors of pecans and cranberries. It’s perfect for a Thanksgiving table, a special autumn dinner, or as a nutritious addition to any meal needing a touch of warmth and color. Enjoy the harmonious blend of flavors and textures that make this dish a beloved favorite.
