Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze

Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze: The Only Recipe You’ll Ever Need

If you’re searching for the ultimate Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze recipe that transforms simple fall vegetables into a mouthwatering side dish, you’ve landed in the right spot. Picture this: crisp autumn evenings calling for a warm, flavorful meal that balances earthy roasted veggies with a zesty twist. This recipe, straight from cookinwithlalyta.com, solves the common dilemma of bland Brussels sprouts by introducing a tangy cranberry glaze that elevates every bite to gourmet status. With just a few fresh ingredients and straightforward steps, you’ll create a dish that’s not only healthy but also irresistibly delicious, making it perfect for holiday gatherings or weeknight dinners. Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze becomes your go-to fall favorite, packed with nutrients and that signature sweet-tart punch that keeps everyone coming back for more.

Imagine the satisfying crunch of perfectly roasted Brussels sprouts mingling with the tender, caramelized cubes of butternut squash, all bathed in a glossy cranberry glaze that adds a vibrant burst of tartness. The aromas wafting from your oven will fill your kitchen with notes of warm maple syrup and balsamic vinegar, creating an inviting scent that hints at the depth of flavors to come. Texturally, this dish offers a delightful contrast: the slightly charred edges of the vegetables give way to a soft, melt-in-your-mouth interior, while the glaze provides a sticky, glossy coating that enhances every forkful. It’s a symphony of tastes—earthy, sweet, and tangy—that makes Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze an unforgettable addition to any meal, leaving your taste buds dancing with joy.

What sets this Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze recipe apart on cookinwithlalyta.com is the expertise of Chef Lalybeth, whose passion for fresh, seasonal ingredients ensures a foolproof guide for home cooks. You’ll discover the Chef’s Secret that makes this version superior, along with tips to avoid common pitfalls and achieve restaurant-quality results every time. From detailed ingredient spotlights to creative serving ideas, this post is your comprehensive resource, helping you build confidence in the kitchen and impress your family with a dish that’s both nutritious and full of fall flavor. Let’s dive in and unlock the magic of this tangy cranberry glaze that truly makes all the difference.

Why This Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze Recipe is a Game-Changer

The Chef’s Secret: The standout feature of this Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze recipe is the tangy cranberry glaze, which uses fresh cranberries simmered with maple syrup and balsamic vinegar to create a vibrant, balanced topping that elevates the natural sweetness of the roasted vegetables. This glaze isn’t just an afterthought; it’s the heart of the dish, providing a burst of acidity that cuts through the earthiness of Brussels sprouts and butternut squash, making every bite more complex and memorable. Chef Lalybeth’s technique involves cooking the cranberries just until they burst, releasing their juices to form a glossy sauce that clings perfectly to the veggies, ensuring a harmonious flavor profile that’s hard to beat in other roasted vegetable recipes.

Unbeatable Texture: The science behind the texture lies in the high-heat roasting method, which caramelizes the natural sugars in the butternut squash and Brussels sprouts for a crispy exterior and tender interior. By tossing the vegetables in olive oil and roasting at 400°F, the Maillard reaction occurs, browning the surfaces and enhancing their nutty flavors while keeping them from becoming mushy. This Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze recipe guarantees that textural contrast through even spreading on the baking sheet and mid-roast stirring, resulting in vegetables that are firm yet succulent, coated in a sticky glaze that adds a delightful tackiness without sogginess.

Foolproof for a Reason: This recipe has been tested multiple times in real home kitchens to ensure reliability, with precise timings and simple instructions that account for common variables like oven differences. Whether you’re a novice or a seasoned cook, the steps are designed for success, minimizing errors and maximizing flavor. That’s why this Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze stands as the premier fall side dish recipe online, offering consistent results that will make you feel like a pro every time.

Ingredient Spotlight: Quality Makes the Difference

For the 1 pound of Brussels sprouts, trimmed and halved, these cruciferous gems bring an earthy, slightly bitter flavor that becomes nutty and sweet when roasted. Quality matters here—opt for firm, bright-green sprouts without yellowing leaves to ensure they roast evenly and retain their crisp texture. Their role is to provide a hearty base that pairs beautifully with sweeter elements. If needed, substitute with broccoli florets for a milder taste, but adjust roasting time as broccoli cooks faster.

Next, the 2 cups of butternut squash, peeled and cubed, adds a creamy sweetness and vibrant orange hue to the dish. Fresh, locally sourced squash ensures the best flavor and texture, as it roasts to a tender perfection without becoming watery. This ingredient balances the bitterness of Brussels sprouts and absorbs the tangy cranberry glaze wonderfully. For substitutions, try acorn squash for a similar density, or sweet potatoes if you’re aiming for a starchier option, though they may alter the overall sweetness level.

The 1/2 cup of fresh cranberries introduces the signature tangy element that defines this Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze recipe. Using fresh berries ensures a bright, natural tartness that creates the glaze’s glossy finish—avoid frozen ones, as they can release excess water. They add acidity and a pop of color, cutting through the richness of the roasted veggies. If cranberries are unavailable, substitute with pomegranate seeds for a similar tartness, but simmer them longer to achieve the glaze consistency.

Olive oil, at 2 tablespoons, is essential for achieving that golden roast on the vegetables, helping them crisp up without burning. Choose extra-virgin olive oil for its robust flavor that complements the dish’s earthiness. It aids in even browning and moisture retention. A neutral oil like avocado oil can substitute if you prefer a milder taste, but it won’t impart the same Mediterranean nuance.

Maple syrup, 2 tablespoons, provides a natural sweetness that caramelizes the glaze and ties the flavors together. Pure maple syrup is key for its depth—steer clear of artificial syrups to avoid overpowering the dish. It balances the tart cranberries and enhances the veggies’ natural sugars. Honey can be a substitute, but use less as it’s sweeter, and opt for a mild variety to maintain harmony.

Balsamic vinegar, at 1 tablespoon, adds a deep, tangy depth to the glaze, enhancing its complexity. High-quality aged balsamic ensures a richer flavor without harsh acidity. It helps in creating the glaze’s sticky texture and brightens the overall taste. For a substitute, red wine vinegar works, but dilute it slightly to match the milder acidity of balsamic.

Finally, salt and pepper to taste are the unsung heroes that season the dish perfectly. Use fine sea salt for better control and freshly ground black pepper for aromatic warmth. They enhance all flavors without overwhelming. If watching sodium, try a salt substitute, but taste as you go to avoid under-seasoning.

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This initial step ensures even cooking and helps achieve that perfect caramelization on your Brussels sprouts and butternut squash.

Pro Tip: Use an oven thermometer to verify the temperature, as inaccuracies can lead to undercooked or burnt vegetables in this Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze recipe.

Step 2: Prepare and Toss the Vegetables

In a large bowl, add 1 pound of trimmed and halved Brussels sprouts and 2 cups of peeled and cubed butternut squash. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper to taste. Toss everything thoroughly to coat the vegetables evenly.

Common Mistake to Avoid: Overcrowding the bowl can lead to uneven coating, so use a large enough bowl and mix gently to prevent bruising the sprouts, ensuring they roast properly in your Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze.

Step 3: Roast the Vegetables

Spread the tossed Brussels sprouts and butternut squash evenly on a baking sheet. Place it in the preheated oven and roast for 20-25 minutes, stirring halfway through to promote uniform browning.

Pro Tip: Line your baking sheet with parchment paper for easier cleanup and to prevent sticking, which helps maintain the integrity of the vegetables in this roasted butternut squash and Brussels sprouts recipe.

Step 4: Make the Cranberry Glaze

In a small saucepan, combine 1/2 cup of fresh cranberries, 2 tablespoons of maple syrup, and 1 tablespoon of balsamic vinegar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a glaze, about 5 minutes.

Common Mistake to Avoid: Cooking on too high heat can cause the glaze to burn, so keep the temperature at medium and stir frequently to achieve that perfect tangy cranberry glaze for your Brussels Sprouts Roasted Butternut Squash.

Step 5: Glaze and Finish Roasting

Remove the roasted vegetables from the oven, drizzle them with the prepared cranberry glaze, and toss gently to coat. Return the baking sheet to the oven for an additional 5-10 minutes until the vegetables are caramelized and glossy.

Pro Tip: Taste the glaze before adding it to adjust sweetness or tartness, ensuring your final Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze hits the ideal flavor balance.

Serving & Presentation

Elevate your Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze by plating it in a wide, shallow bowl to showcase the colorful medley of greens and oranges. Garnish with a sprinkle of fresh herbs like thyme or rosemary for an aromatic touch, and perhaps a handful of toasted nuts, such as walnuts or pecans, for added crunch. This dish pairs beautifully with roasted turkey or grilled chicken as a hearty side for fall dinners, or even alongside quinoa for a vegetarian main course, enhancing its tangy glaze with complementary textures and flavors.

Make-Ahead & Storage Solutions

For make-ahead strategies, prepare the Brussels sprouts and butternut squash up to 3 days in advance by washing, trimming, and cubing them, then storing in an airtight container in the fridge. The cranberry glaze can be made a day ahead and refrigerated; simply reheat gently on the stove before using. To store leftovers, let the dish cool completely, then transfer to an airtight container and refrigerate for up to 4 days, or freeze for up to 2 months in freezer-safe bags. The best way to reheat is in a 350°F oven for 10-15 minutes to restore the crispy texture and vibrant flavors of your Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze.

Frequently Asked Questions (FAQ)

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Brussels Sprouts Roasted Butternut Squash with Cranberry Glaze

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• Author: Chef Lalybeth
• Total Time: 50 minutes
• Yield: 4 1x

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Description

A savory side dish combining roasted Brussels sprouts and butternut squash with a tangy cranberry glaze for a perfect fall flavor.

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Ingredients

Scale 1x2x3x

• 1 pound Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 1/2 cup fresh cranberries
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through.
4. In a small saucepan, combine cranberries, maple syrup, and balsamic vinegar. Cook over medium heat until cranberries burst and form a glaze, about 5 minutes.
5. Remove vegetables from the oven, drizzle with the cranberry glaze, and toss to coat. Return to the oven for an additional 5-10 minutes until caramelized.

Notes

For best results, use fresh cranberries and ensure vegetables are cut uniformly for even roasting.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Method: Side Dish
• Cuisine: American

Nutrition

• Calories: 180
• Sugar: 12g
• Fat: 8g
• Carbohydrates: 25g
• Protein: 4g