Description
A savory side dish combining roasted Brussels sprouts and butternut squash with a tangy cranberry glaze for a perfect fall flavor.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- 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.
- 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