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.
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