The oven is lined with colorful, seasonal veggies, and the sweet aroma of cinnamon is already wafting through my kitchen. Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries not only brings a delightful medley of flavors and textures to the table but also embodies the essence of holiday feasts. This vibrant, gluten-free side dish is incredibly easy to whip up, making it a perfect candidate for your Thanksgiving or Christmas spread. Plus, it’s packed with fiber, so you can enjoy guilt-free indulgence while impressing your loved ones. Ready to elevate your holiday gatherings with this seasonal bowl of joy?
Why are Roasted Brussels Sprouts a Must-Try?
Versatile Delight: This dish pairs beautifully with any holiday main course, whether it’s turkey, ham, or a hearty vegetarian option.
Flavor Explosion: The caramelized Brussels sprouts mingle with the sweetness of cinnamon butternut squash, while crispy pecans and tart cranberries add an unforgettable crunch.
Quick & Easy Preparation: With minimal prep and a simple roasting method, you can have this elegant side dish ready in no time.
Nutrition Boost: Packed with fiber and gluten-free, it’s a guilt-free addition to your holiday table that even the picky eaters will enjoy.
Make-Ahead Friendly: Prepare it in advance to save time on the big day, just like you can do with Roasted Mushrooms Browned or Roasted Green Beans for a complete spread!
Roasted Brussels Sprouts Ingredients
• Explore the vibrant flavors of this dish!
For the Brussels Sprouts
- Brussels Sprouts – Freshness and healthfulness; make sure to trim and wash them well before roasting.
- Olive Oil – Adds moisture and assists with roasting; you can substitute with avocado oil for a different flavor.
- Salt – Enhances the natural sweetness of the Brussels sprouts; adjust to taste.
For the Butternut Squash
- Butternut Squash – Sweetness and creaminess; can be swapped with sweet potatoes for a different taste.
- Maple Syrup – Natural sweetness to enhance the squash flavor; optional; adjust based on personal sweetness preference.
- Ground Cinnamon – Aromatic warmth; complements the butternut squash; for a twist, try nutmeg or pumpkin spice instead.
For the Topping
- Pecan Halves – Crunch and nuttiness; adds texture; substitute with walnuts or pumpkin seeds if desired.
- Dried Cranberries – Tartness balances the sweetness of the dish; for less sweetness, try raisins or omit them altogether.
Step‑by‑Step Instructions for Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). As the oven warms up, line two baking sheets with foil for easy cleanup and lightly grease each with olive oil. This step is crucial as it creates the perfect roasting environment for both the Brussels sprouts and butternut squash.
Step 2: Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half, ensuring they are fresh and clean. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and a pinch of salt until evenly coated. Their bright green color will intensify as they roast, bringing delicious flavors to your festive dish.
Step 3: Prepare the Butternut Squash
Peel and cube the butternut squash into uniform pieces. In another bowl, combine the squash with olive oil, maple syrup, and ground cinnamon, stirring well to coat. The sweet, aromatic mixture will enhance the squash’s natural sweetness, making it a delightful addition to the roasted Brussels sprouts.
Step 4: Arrange the Vegetables
Spread the Brussels sprouts cut side down onto one of the prepared baking sheets. On the second baking sheet, lay the butternut squash cubes in a single layer, ensuring they don’t overlap. This arrangement allows for even roasting, resulting in perfectly caramelized edges on both vegetables.
Step 5: Roast the Vegetables
Place both baking sheets in the preheated oven. Roast the Brussels sprouts for 20-25 minutes, turning them halfway through for optimal browning. At the same time, roast the butternut squash until tender and lightly browned, which should also take about 20-25 minutes. Keep an eye on both for that golden finish!
Step 6: Toast the Pecans
While the vegetables are roasting, toast the pecan halves in a separate baking dish. Reduce the oven temperature to 350°F (175°C) and toast the pecans for about 5 minutes, or until they turn golden brown and fragrant. This step enhances their crunch and richness, adding great texture to your roasted Brussels sprouts dish.
Step 7: Combine and Serve
Once the vegetables are wonderfully roasted, transfer them to a large mixing bowl. Add the toasted pecans and dried cranberries, gently folding everything together. If desired, drizzle with additional maple syrup for extra sweetness. Your roasted Brussels sprouts and cinnamon butternut squash are now ready to shine on your holiday table!
What to Serve with Roasted Brussels Sprouts and Cinnamon Butternut Squash?
Fall festivities are just around the corner, and what could be more delightful than to complement this vibrant, seasonal medley with a few simple, yet delicious side dishes?
- Creamy Mashed Potatoes: The buttery smoothness works wonders alongside the caramelized crunch of Brussels sprouts, creating a hearty, comforting contrast.
- Herb-Roasted Turkey: Juicy turkey infused with aromatic herbs pairs beautifully with the sweetness of the butternut squash, making each bite divine.
- Garlic Parmesan Bread: A crusty slice adds a delightful crunch and the cheesy flavor enhances the overall richness of the meal. It’s a great way to soak up the juices!
- Quinoa Salad: A refreshing quinoa salad with fresh vegetables provides a light, nutty element that balances the roasted flavors, adding a nutritious boost.
- Spiced Apple Cider: This warm beverage can elevate your dining experience with comforting spices, enhancing the sweet and savory notes of the dish.
- Pumpkin Pie: For dessert, classic pumpkin pie perfectly wraps up your meal with its sweet autumnal flavors, creating a beautiful ending to your holiday feast.
These pairings not only enhance the flavors of your Roasted Brussels Sprouts and Cinnamon Butternut Squash but create an inviting atmosphere for your holiday gatherings. Enjoy the festivities!
Make Ahead Options
These Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries are perfect for meal prep enthusiasts! You can roast the vegetables up to 24 hours in advance; just allow them to cool completely before refrigerating in an airtight container. To maintain their delightful texture and flavor, slightly under-cook the Brussels sprouts and butternut squash when roasting. When you’re ready to serve, simply reheat in a 400°F (200°C) oven for about 10-15 minutes until warmed through. Add the toasted pecans and cranberries just before serving to keep them crunchy. This strategy will save you time on busy holiday days while ensuring your side dish remains just as delicious as when freshly made!
How to Store and Freeze Roasted Brussels Sprouts
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Keep any additional toppings, like pecans and cranberries, separate to preserve their crunch.
Freezer: For longer storage, freeze the roasted Brussels sprouts in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. This will help prevent them from sticking together.
Reheating: To reheat, place the frozen roasted Brussels sprouts on a baking sheet and warm in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through, to keep them crispy and delicious.
Expert Tips for Roasted Brussels Sprouts
• Choose Fresh Sprouts: Opt for vibrant, firm Brussels sprouts without any yellow or wilted leaves to ensure the best flavor and texture.
• Uniform Size: Cut the Brussels sprouts and butternut squash into similar sizes for even cooking and caramelization.
• Perfect Roasting Temperature: Always roast at 400°F (200°C) for crispy edges and tender insides; higher temperatures can lead to burnt vegetables.
• Check Pecans Frequently: Toast pecans until golden, but keep an eye on them—they can burn quickly!
• Make Ahead: Roast the vegetables a day in advance and combine them just before serving to keep everything fresh and flavorful.
• Adjust Sweetness: Taste before serving; you can add more maple syrup or even a splash of lemon juice to brighten the flavors of the roasted Brussels sprouts.
Roasted Brussels Sprouts Variations & Substitutions
Feel free to switch things up and tailor this dish to your preferences!
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Sweetener Swap: Use honey instead of maple syrup for a different touch of sweetness. Honey’s floral notes can add an unexpected twist that complements the dish beautifully.
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Seasonal Swap: Consider using asparagus instead of Brussels sprouts for a vibrant, springtime alternative. The tender spears lend a fresh flavor while maintaining that delightful crunch.
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Nutty Alternatives: Substitute walnuts or pumpkin seeds for pecans to change the flavor profile entirely. Each brings its own unique taste and texture—give them a try!
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Cheesy Twist: Add feta cheese or goat cheese for a creamy richness that elevates the dish. This addition balances the robust flavors nicely, giving it extra sophistication.
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Spice It Up: Introduce a pinch of cayenne pepper or a dash of red pepper flakes to add heat. This will create a playful kick that contrasts beautifully with the sweetness of the squash.
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Vegetable Variations: Use sweet potatoes in place of butternut squash for a sweeter and denser texture. The result is equally delicious and maintains the spirit of autumn flavors.
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Herbal Infusion: Experiment with adding fresh rosemary or thyme for an aromatic touch. These herbs complement the earthy flavors of the Brussels sprouts and squash beautifully.
For even more delicious sides, don’t forget about serving some Roasted Green Beans or Roasted Mushrooms Browned alongside this festive dish!
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe FAQs
How do I choose the best Brussels sprouts?
Absolutely! Look for Brussels sprouts that are firm, bright green, and free from yellow or wilted leaves. They should feel heavy for their size, indicating freshness. If you notice any dark spots all over, it’s best to choose another batch for your roasted Brussels sprouts.
How should I store leftovers of this dish?
To maintain freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days. For optimal texture, consider keeping additional toppings like pecans and cranberries separate until you’re ready to serve, ensuring they maintain crunchiness.
Can I freeze the roasted Brussels sprouts?
Very! To freeze your roasted Brussels sprouts, first let them cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. They can be stored for up to 3 months. This method helps to avoid clumping together, making it easy to pull out just the right portion for your next meal.
What if my Brussels sprouts are overcooked?
If your Brussels sprouts come out overcooked and a bit mushy, don’t worry! Next time, try to cut them into uniform sizes for even cooking. Also, remember to check for doneness a few minutes before the end of the roasting time; they should be tender but still hold their shape. If necessary, you can toss them with a splash of lemon juice after roasting to lift their flavors.
Are there any dietary considerations for this recipe?
This recipe is gluten-free and vegetarian-friendly, making it suitable for a variety of dietary needs. However, if you have a nut allergy, you may want to skip the pecans or substitute them with seeds like pumpkin or sunflower seeds for a crunchy topping that remains nut-free. Always check ingredient labels if using packaged items like dried cranberries, as some may contain gluten or added sugars.
Roasted Brussels Sprouts: The Festive Flavor You'll Love
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with foil and lightly grease each with olive oil.
- Trim the ends of the Brussels sprouts and slice them in half. Toss with olive oil and salt until evenly coated.
- Peel and cube the butternut squash. Combine with olive oil, maple syrup, and ground cinnamon, stirring well.
- Spread the Brussels sprouts cut side down onto one baking sheet and lay the butternut squash on the second.
- Roast Brussels sprouts for 20-25 minutes, turning halfway, and roast butternut squash until tender, about 20-25 minutes.
- While the vegetables roast, toast the pecan halves in a separate dish in the oven at 350°F (175°C) for about 5 minutes.
- Once roasted, combine the vegetables with the toasted pecans and cranberries in a large bowl.
- Serve warm, drizzling with additional maple syrup if desired.
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