Description
Roasted brussels sprouts and cinnamon butternut squash blend seasonal magic with sweet and savory notes. Crisp pecans and tart cranberries create a perfect autumn side dish that will delight dinner companions with their rich, caramelized flavors.
Ingredients
Scale
Main Ingredients:
- 3 cups brussels sprouts, ends trimmed, yellow leaves removed
- 1.5 lb (680 grams) butternut squash, peeled, seeded, and cubed into 1-inch cubes (approximately 4 cups)
Nuts and Fruits:
- 2 cups pecan halves
- 1 cup dried cranberries
Seasoning and Oil:
- 5 tablespoons olive oil
- 3–4 tablespoons maple syrup
- ¼ teaspoon salt, to taste
- ½ teaspoon ground cinnamon
Instructions
- Prepare the kitchen workspace by gathering all necessary equipment and preheating the oven to 400°F (200°C).
- Clean Brussels sprouts thoroughly, removing any discolored outer leaves and trimming the tough stem ends.
- Slice Brussels sprouts precisely in half, creating uniform pieces that will roast evenly.
- Toss halved Brussels sprouts with olive oil and a pinch of salt, ensuring each piece is thoroughly coated.
- Arrange Brussels sprouts on a foil-lined baking sheet, positioning them cut-side down to maximize caramelization.
- Dice butternut squash into uniform cubes, maintaining consistent sizing for even roasting.
- Coat butternut squash pieces with olive oil, maple syrup, and ground cinnamon, creating a flavorful glaze.
- Spread squash cubes on a separate baking sheet, allowing ample space between pieces for proper roasting.
- Place both baking sheets in the preheated oven, roasting Brussels sprouts and squash simultaneously.
- Rotate vegetable trays midway through cooking to ensure uniform browning and prevent burning.
- While vegetables roast, prepare pecans by spreading them on a parchment-lined baking sheet.
- Toast pecans at 350°F (175°C) for 5-7 minutes, watching carefully to prevent scorching.
- Remove roasted vegetables and pecans from the oven, allowing them to cool slightly.
- Combine roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries in a large serving bowl.
- Optional: Drizzle maple syrup over the mixture, gently tossing to distribute flavors and add subtle sweetness.
- Serve immediately while vegetables remain warm and crisp, showcasing the dish’s vibrant textures and colors.
Notes
- Prepare ingredients ahead to streamline the roasting process and ensure even cooking of Brussels sprouts and butternut squash.
- Use a sharp knife to trim Brussels sprouts precisely, removing any discolored leaves for optimal flavor and appearance.
- Arrange vegetables cut-side down on the baking sheet to achieve a beautiful caramelized exterior and enhance natural sweetness.
- Watch pecans carefully during toasting to prevent burning, as they can quickly transform from perfectly golden to overly dark.
- Create a balanced dish by combining roasted vegetables with crunchy pecans and tart cranberries for multiple texture and flavor dimensions.
- Customize the sweetness by gradually adding maple syrup, allowing each person to adjust the flavor intensity to their preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg