Description
Indulge in the perfect blend of sweet and savory with this Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts recipe. Roasting enhances the natural sweetness of butternut squash and Brussels sprouts, while a vibrant cranberry glaze adds a delightful tang. This dish is not only visually stunning with its rich colors but also embodies warmth and comfort, making it an ideal addition to any festive gathering or family dinner.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cubed butternut squash and halved Brussels sprouts.
- In a separate small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
- Drizzle the glaze over the vegetables, then add fresh cranberries. Toss everything gently to coat.
- Spread the mixture evenly on the baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Serve warm as an elegant side dish.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added crunch, sprinkle chopped pecans or walnuts before roasting. - If you prefer more sweetness, adjust the maple syrup to taste.