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