Roasted Brussels Sprouts & Butternut Squash with Pecans and Cranberries: A Delectable Autumn Dish

Savor the seasonal flavors of roasted Brussels sprouts and butternut squash, enhanced by the crunchy texture of pecans and the sweetness of cranberries. This colorful, healthy side dish is perfect for any autumn meal.

• Difficulty Level: Easy
• Category: Side Dish
• Cuisine: American
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li>Cost: $$

Why You’ll Love This Recipe

This roasted Brussels sprouts and butternut squash dish is not only visually appealing but also bursts with flavor. The earthy flavor of Brussels sprouts and the sweet, nutty taste of butternut squash are perfectly complemented by the crunch of pecans and the tartness of cranberries. Ideal for holiday gatherings, it’s both simple to prepare and a crowd-pleaser.

Context/Background

This dish draws inspiration from classic autumn ingredients, combining the best of harvest-time produce. Roasting brings out the natural sweetness of the vegetables, while the pecans add texture, and cranberries offer a festive touch.

• Avoid overcrowding the baking sheet to ensure even roasting.
• Make sure to toss the vegetables in oil thoroughly to prevent sticking and burning.
• Don’t skip adding pecans and cranberries at the end to keep them from overcooking.
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Tips for Perfect Roasted Brussels Sprouts & Butternut Squash

• Uniformly cut the vegetables for even cooking.
• Use fresh cranberries for an extra tart flavor.
• Toast pecans briefly before adding for enhanced flavor.
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Variations and Substitutions

• Substitute walnuts or almonds for pecans if desired.
• Use sweet potatoes instead of butternut squash.
• Add a sprinkle of feta cheese for additional creaminess.
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Serving Suggestions

This dish pairs excellently with roast chicken or turkey, making it a fantastic holiday side. Serve alongside a crisp green salad for a complete meal.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes to retain crispness.

Make Ahead Instructions

Prepare the vegetables and pecans a day in advance and store them separately in airtight containers. Assemble before baking for the freshest taste.

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h2>Nutritional Information
• Calories: 250
• Protein: 3g
• Carbohydrates: 28g
<
li>Fat: 15g
• Fiber: [calculated fiber]g
• Sugar: [calculated sugar]g
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Dietary Notes

• Vegetarian
• Gluten-Free

The Recipe

Serves: 4

<
p>Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

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h3>Kitchen Equipment Needed
• Baking sheet
• Mixing bowl
• Measuring cups
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li>Knives and cutting board

Ingredients

• 1 lb Brussels sprouts, halved
• 2 cups butternut squash, cubed
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li>1 cup pecans
• 1/2 cup dried cranberries
• 2 tbsp olive oil
<
li>Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper.
<
li>Spread vegetables on a baking sheet and roast for 20 minutes.
3. Add pecans and cranberries, and roast for another 5 minutes.
4. Serve warm and enjoy!
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Recipe Notes

• For added spice, sprinkle with red pepper flakes before serving.
• Ensure an even layer on the baking sheet for optimal roasting.

Community Tips and Photos

Share your experience with this recipe! Tag us using #roastedharvestveggies on social media.

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h2>Questions and Answers
• Can I use fresh cranberries? Yes, fresh cranberries can be used, but they will be less sweet.
• What other spices can I add? Try adding a pinch of cinnamon for a warm, sweet aroma.