Embrace the flavors of fall with this vibrant side dish: Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. This recipe combines the earthy taste of Brussels sprouts and sweet butternut squash with the rich crunch of pecans and the tartness of cranberries, creating a dish that’s as delightful to the palate as it is colorful on the plate. Perfect for a festive gathering or a cozy weeknight dinner, this side dish brings a touch of elegance and a lot of comfort.
A Harmony of Fall Flavors
This dish not only celebrates the season’s produce but also adds a festive flair to any meal. It’s easy to prepare, yet the results are impressive enough for special occasions. The addition of cinnamon and nutmeg infuses the vegetables with a warm, spicy undertone that complements the natural sweetness of the squash and the bitter edge of the sprouts.
Pro Tips for Perfect Roasted Vegetables
- Even Pieces: Cut the squash and Brussels sprouts into even sizes to ensure they cook uniformly.
- Proper Spacing: Arrange the vegetables in a single layer with space between them on the baking sheet to ensure they roast rather than steam.
- Midway Stir: Stir the vegetables halfway through cooking to promote even caramelization and prevent sticking.
- Add Ins Last: Add pecans and cranberries towards the end of cooking to avoid burning them, as they roast much quicker than the denser vegetables.
- Seasonal Serving: While excellent on its own, this dish can also complement grilled meats or roasted poultry, making it versatile for any meal.
Recipe for Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries:
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Serving: 4 servings
- Equipment: Large baking sheet, parchment paper
Ingredients:
- 3 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1/2 cup pecans, coarsely chopped
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons maple syrup (optional)
Directions:
- Preheat Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Mix Vegetables: In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, cinnamon, nutmeg, salt, and pepper until well coated.
- Roast: Spread the vegetables on the baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
- Add Extras: Remove from the oven, sprinkle with pecans and cranberries, and drizzle with maple syrup if using. Mix to combine.
- Final Roast: Return to the oven for 5-10 minutes, or until the pecans are toasted and the cranberries have softened.
- Serve Warm: Serve the dish warm as a side or a main vegetarian option.
A Festive and Nutritious Side Dish
This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries recipe is a celebration of fall’s bounty. It offers a perfect balance of textures and flavors, making it a hit for both the holiday table and everyday meals. Enjoy this easy-to-make, nutritious dish that adds a splash of color and a burst of flavor to any dining occasion.
