Roasted Balsamic Butternut Squash and Brussels Sprouts with cranberries, balsamic vinegar and maple syrup makes an easy side dish perfect for Thanksgiving or any holiday gathering.
Lately though, I can’t seem to get enough of both of these fall beauties and when you roast them up and serve them together as a side dish….I can munch on a plateful all. day. long.
The butternut squash becomes nice and tender as it roasts, and the Brussels sprouts blossom into beautiful rosettes. The touch of tangy sweetness from the dried cranberries ties the whole dish together wonderfully.
Maple syrup pairs well with the tangy balsamic and light kick from the cayenne pepper. If you’re not a fan of the heat or plan on serving this to your little ones, you can totally leave out the cayenne pepper.
This pan is full of goodness and makes a delicious stand-alone vegetarian meal on its own. Even my meat-loving husband couldn’t help but sneak a few more onto his plate.
It makes a delicious and cozy side dish that’s perfect for Thanksgiving or any holiday gathering.
Yields 4
Roasted Butternut Squash & Brussels sprouts with cranberries, balsamic vinegar and maple syrup makes an easy side dish perfect for Thanksgiving or any holiday gathering.
13 minPrep Time
32 minCook Time
45 minTotal Time
Save RecipeIngredients
1 small butternut squash, peeled and cut into 1 inch chunks
2 cups Brussels Sprouts, stems trimmed and sliced lengthwise in half
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup dried cranberries
2 1/2 tablespoons extra virgin olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon (optional or to taste)
1/8 teaspoon cayenne pepper (optional or to taste)
Instructions
- Preheat oven to 425 degrees F. Line one or two baking sheets (depending on the size of your butternut squash) with parchment paper or foil, lightly greased with cooking spray.
- Spread the butternut squash chunks and halved Brussels sprouts evenly on tray.
- Drizzle 2 tablespoons of olive oil over vegetables and sprinkle with salt and black pepper. Toss vegetables with your hands to distribute the oil evenly.
- Roast the vegetables for 25 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.
- Meanwhile, whisk together 1/2 tablespoon olive oil, balsamic vinegar, maple syrup, cinnamon, and cayenne pepper. Add the dried cranberries onto baking sheet and toss the balsamic vinegar mixture evenly over vegetables. Toss the vegetables gently until they are lightly dressed. Roast for an additional 5-7 minutes until vegetables are tender and nicely browned. Serve warm, lukewarm, or cold.
More side dishes:
Slow Cooker Butternut Squash Soup
Miso Glazed Brussels Sprouts and Cranberries
Slow Cooker Mashed Potatoes with Roasted Garlic
Slow Cooker Pumpkin Maple Cornbread
Slow Cooker Butternut Squash Cornbread Stuffing
