Recipe for Roasted Butternut Squash Brussels Sprouts with Cranberry Glaze

Seasonal comfort meets festive flavor in this cranberry glazed roasted butternut squash brussels sprouts recipe that promises to steal the spotlight at your holiday table.

Sweet and savory notes dance together, creating a memorable side dish bursting with autumn charm.

Vibrant colors and rich textures transform simple vegetables into an elegant presentation that feels simultaneously rustic and refined.

Hearty vegetables caramelized to golden perfection invite warmth and depth to every delightful bite.

Sophisticated yet approachable, this recipe bridges traditional cooking with modern culinary creativity.

Home cooks and seasoned chefs alike will appreciate the minimal effort required for maximum deliciousness.

Serve this stunning side dish and watch as dinner guests marvel at your impressive cooking skills.

What Makes Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts Special

• Seasonal Sensation: This dish transforms ordinary vegetables into a celebration of fall flavors that will make your dinner table feel special and comforting.
• Super Simple Prep: With just a few chopping steps and basic seasoning, anyone can create a restaurant-worthy side dish without complicated techniques.
• Flavor Powerhouse: The cranberry glaze adds a perfect balance of sweet and tangy that transforms roasted vegetables from boring to absolutely delicious.
• Nutrition Boost: Packed with vitamins and antioxidants from Brussels sprouts and butternut squash, this recipe helps sneak extra nutrients onto your plate without sacrificing taste.

Cranberry Glazed Roasted Butternut Squash Brussels Sprouts Ingredient Prep

• 1 Medium Butternut Squash: Select a smooth, firm squash that feels heavy for its size. This vegetable brings a sweet, nutty base to your roasted dish.
• 1 Lb Brussels Sprouts: Choose bright green, compact sprouts that will caramelize beautifully when roasted. These little cabbage cousins add fantastic texture to your side dish.

• 2 Tablespoons Olive Oil: Helps your vegetables roast evenly and prevents sticking. This golden liquid ensures perfect caramelization.
• 1 Teaspoon Salt, 1/2 Teaspoon Black Pepper: These simple seasonings enhance the natural flavors of your roasted vegetables.

• 1 Cup Cranberries: Fresh or frozen berries that create a tangy, vibrant sauce. These little gems burst with flavor during cooking.
• 1/2 Cup Orange Juice: Adds brightness and helps break down the cranberries into a smooth glaze.
• 1/4 Cup Maple Syrup: Provides natural sweetness that balances the tart cranberries. Choose pure maple syrup for the best flavor.
• 1 Tablespoon Balsamic Vinegar: Brings a deep, complex undertone to your glaze.
• 1 Teaspoon Cinnamon, 1/4 Teaspoon Nutmeg: Warm spices that complement the sweetness of squash and cranberries. These will make your kitchen smell amazing.

Equipment For Cranberry Glazed Roasted Butternut Squash Brussels Sprouts

• Rimmed Baking Sheet (Large, 13×18 inches): Perfect for spreading out your vegetables and catching any delicious roasting juices without making a mess in your oven.
• Sharp Chef’s Knife: Essential for cutting butternut squash and Brussels sprouts into neat, uniform pieces that will roast evenly.
• Cutting Board: A sturdy surface where you can safely chop your vegetables without damaging your countertop.
• Small Saucepan (2-quart): Ideal for simmering your cranberry glaze and creating a rich, beautiful sauce.
• Wooden Spoon: Helps you stir the cranberry mixture gently without breaking up the berries too much.
• Measuring Cups and Spoons: Ensures you get the perfect balance of ingredients for your glaze.
• Tongs: Great for turning vegetables midway through roasting and tossing them with the warm cranberry sauce.

Preparing Cranberry Glazed Roasted Butternut Squash Brussels Sprouts Step by Step

Chef’s Notes For Cranberry Glazed Butternut Squash Brussels Sprouts

• Generously coat your baking sheet with olive oil to prevent sticking and help vegetables brown beautifully.
• Slice squash into uniform 1-inch cubes and halve Brussels sprouts lengthwise for even roasting and maximum caramelization.
• Rotate the baking pan halfway through cooking to ensure your vegetables develop perfect golden edges and cook evenly.
• Simmer cranberry mixture until berries burst and sauce thickens, creating a rich coating that transforms your roasted vegetables.
• Drizzle warm glaze over roasted vegetables and gently toss to distribute the vibrant sauce, ensuring every bite is deliciously coated.

Flavor Twists for Cranberry Glazed Roasted Butternut Squash Brussels Sprouts

• Vegan Veggie Swap: Replace butternut squash with sweet potatoes and Brussels sprouts with cauliflower florets. Keep the same roasting time and cranberry glaze for a plant-based alternative that delivers similar rich flavors.
• Herb-Infused Version: Add fresh rosemary and thyme to the vegetables before roasting. Chop herbs finely and sprinkle over squash and Brussels sprouts for an aromatic boost that complements the cranberry glaze.
• Low-Carb Option: Substitute butternut squash with turnips and reduce maple syrup to 2 tablespoons in the glaze. This version cuts down carbohydrates while maintaining the beautiful roasted texture and tangy cranberry sauce.
• Nut-Topped Variation: After drizzling the cranberry glaze, sprinkle toasted chopped pecans or sliced almonds over the roasted vegetables for extra crunch and nutty flavor that adds depth to the dish.

How To Serve Cranberry Glazed Roasted Butternut Squash Brussels Sprouts

• Serve Hot and Fresh: Spread the roasted vegetables on a large platter and drizzle the warm cranberry glaze right before bringing to the table for maximum flavor and temperature.
• Perfect Side Dish Pairing: Serve alongside roasted chicken or herb-crusted pork tenderloin to complement the sweet and tangy vegetable medley.
• Garnish with Crunch: Sprinkle toasted pecans or pumpkin seeds over the top to add a delightful texture contrast to the soft roasted vegetables.
• Smart Storing Tips: Store any leftover vegetables and glaze separately in airtight containers in the refrigerator, reheating gently to preserve the caramelized edges.

How To Store Cranberry Glazed Roasted Butternut Squash Brussels Sprouts

• Refrigerate any leftover roasted vegetables in an airtight container for up to 4 days. The crispy edges might soften slightly, but the flavor remains delicious.
• Freeze the cranberry glaze separately in a sealed container for 2-3 weeks if you want to prep ahead. Thaw overnight in the refrigerator before rewarming gently.
• Store the roasted vegetables and glaze separately to keep the vegetables from getting soggy. Reheat the vegetables in a 375°F oven for 8-10 minutes to restore their crisp texture.
• When meal prepping, keep the components separate until just before serving to maintain the best taste and texture. Warm glaze slightly before drizzling over reheated vegetables.

Cranberry Glazed Roasted Butternut Squash Brussels Sprouts Q&A

Cranberry Glazed Roasted Butternut Squash Brussels Sprouts Recipe

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4.6 from 18 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Cranberry Glazed Roasted Butternut Squash Brussels Sprouts bring sweet and tangy magic to your holiday table with minimal effort. Roasting these seasonal vegetables creates a delicious side dish that makes your dinner guests ask for seconds.

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Ingredients

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Main Ingredients:

• 1 medium butternut squash
• 1 lb Brussels sprouts

Roasting Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Glaze Ingredients:

• 1 cup cranberries
• ½ cup orange juice
• ¼ cup maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

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Instructions

1. Peel the butternut squash and slice it into 1-inch uniform cubes. Trim the Brussels sprouts and slice them in half lengthwise. Spread 2 tablespoons olive oil on a large rimmed baking sheet to ensure your vegetables won’t stick.
2. Arrange the squash and Brussels sprouts on the prepared baking sheet. Season generously with salt and pepper. Roast the vegetables at 425°F for 25-30 minutes, rotating the pan halfway through to guarantee even caramelization.
3. While vegetables roast, combine 1 cup cranberries, ½ cup orange juice, ¼ cup maple syrup, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg in a small saucepan. Simmer the mixture over medium heat for 10-12 minutes until cranberries burst and sauce thickens.
4. Remove the roasted vegetables from the oven. Drizzle the warm cranberry glaze over the caramelized squash and Brussels sprouts. Gently toss to ensure each piece gets coated with the vibrant sauce before serving immediately.

Notes

• Slice brussels sprouts and squash evenly to ensure consistent roasting and caramelization.
• Use fresh cranberries for the glaze to get a bright, tangy flavor that complements the roasted vegetables.
• Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
• For a gluten-free version, swap out any wheat-based ingredients and use certified gluten-free alternatives in the glaze.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Roasted
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 203 kcal
• Sugar: 18 g
• Sodium: 602 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 0 mg