Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts is a colorful, sweet-savory side dish that brings bright, seasonal flavors to the table. Roasted until tender and caramelized, then tossed in a tangy cranberry glaze, this dish is festive, nutritious, and the perfect companion to any fall or holiday meal.

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

Why I Love This Recipe

I love this recipe because it takes two classic vegetables—squash and Brussels sprouts—and transforms them into something vibrant and exciting. The cranberry glaze adds a beautiful burst of tartness and color, balancing the natural sweetness of the roasted vegetables. It’s easy to prepare, full of texture, and looks gorgeous on a serving platter. Whether I’m hosting a holiday dinner or making a weeknight side, this dish always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Butternut squash (peeled, seeded, and cubed)
  • Brussels sprouts (trimmed and halved)
  • Olive oil
  • Salt
  • Black pepper
  • Garlic powder or minced garlic (optional)

For the cranberry glaze:

  • Fresh or frozen cranberries
  • Orange juice
  • Maple syrup or honey
  • Balsamic vinegar
  • Water
  • Pinch of salt
  • Optional: orange zest or a dash of cinnamon

Directions

  1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. I toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and garlic if using. Then I spread them in a single layer on the baking sheet.
  3. I roast for 25–30 minutes, flipping halfway through, until the veggies are tender and nicely caramelized.
  4. While the vegetables roast, I prepare the cranberry glaze. I combine cranberries, orange juice, maple syrup, balsamic vinegar, water, and salt in a saucepan.
  5. I bring it to a boil, then reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
  6. I remove the sauce from the heat and mash the cranberries slightly for a chunky glaze, or blend it for a smoother version.
  7. Once the vegetables are done roasting, I transfer them to a large bowl and drizzle with the warm cranberry glaze.
  8. I toss gently to coat and serve immediately, or arrange them on a platter and spoon the glaze over the top.

Servings and timing

This recipe serves 6 to 8 as a side dish.
Prep time: 15 minutes
Cook time: 30 minutes
Glaze time: 15 minutes (can be done while vegetables roast)
Total time: Approximately 45 minutes

Variations

  • I sometimes add pecans or walnuts for a bit of crunch.
  • For extra sweetness, I roast the squash and sprouts with a little maple syrup before glazing.
  • I like to toss in dried cranberries at the end for extra texture and color.
  • A sprinkle of crumbled goat cheese or feta adds a creamy, tangy element.
  • I swap Brussels sprouts with cauliflower or carrots when I want to change it up.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I spread them on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes, or microwave them until heated through. If the glaze thickens too much in the fridge, I stir in a splash of water or orange juice before reheating.

FAQs

Can I make this dish ahead of time?

Yes, I often roast the vegetables and make the glaze a day ahead. I store them separately, then reheat and combine just before serving to keep everything fresh and flavorful.

What can I use if I don’t have fresh cranberries?

Frozen cranberries work just as well. I use them straight from the freezer without thawing. In a pinch, I also make a glaze using canned cranberry sauce thinned with juice and vinegar.

Can I use pre-cut vegetables?

Absolutely. I use pre-cubed butternut squash and trimmed Brussels sprouts to save time. Just make sure they’re cut into similar sizes so they roast evenly.

Is this dish sweet or savory?

It’s a perfect balance of both. The roasted vegetables bring natural sweetness, while the cranberry glaze adds tartness and brightness. I control the sweetness by adjusting the maple syrup in the glaze.

Can I double the recipe?

Yes, I double the ingredients easily for larger gatherings. I just use two baking sheets to ensure the vegetables roast rather than steam.

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

Conclusion

Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts is a vibrant, flavorful side that brings fall to life on a plate. I love how the caramelized veggies pair with the bold, tangy glaze—it’s festive, fresh, and surprisingly simple. Whether I’m serving it at a holiday feast or enjoying it with a weeknight roast, this dish never fails to brighten the table.

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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts


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  • Author: Evee
  • Total Time: 45 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Description

Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts is a vibrant, sweet-savory side dish featuring caramelized vegetables tossed in a tangy cranberry glaze—ideal for holiday meals or cozy autumn dinners.


Ingredients

4 cups butternut squash, peeled and cubed

4 cups Brussels sprouts, trimmed and halved

2 tbsp olive oil

Salt and pepper to taste

1/2 tsp garlic powder or 2 cloves minced garlic (optional)

For the cranberry glaze:

1 cup fresh or frozen cranberries

1/2 cup orange juice

2 tbsp maple syrup or honey

1 tbsp balsamic vinegar

1/4 cup water

Pinch of salt

Optional: 1 tsp orange zest or 1/4 tsp ground cinnamon


Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss squash and Brussels sprouts with olive oil, salt, pepper, and garlic if using. Spread in a single layer.
  3. Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
  4. In a saucepan, combine cranberries, orange juice, maple syrup, balsamic vinegar, water, salt, and optional zest or cinnamon.
  5. Bring to a boil, reduce heat, and simmer for 10–15 minutes until cranberries burst and sauce thickens.
  6. Lightly mash for a chunky glaze or blend for smooth consistency.
  7. Drizzle warm glaze over roasted vegetables and toss gently to coat before serving.

Notes

Add toasted pecans or walnuts for crunch.

Drizzle with maple syrup during roasting for added sweetness.

Toss in dried cranberries at the end for texture and color.

Top with crumbled goat cheese or feta for a creamy touch.

Swap in carrots or cauliflower for variety.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 170
  • Sugar: 11g
  • Sodium: 130mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

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