How to make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

 

How to Make Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts

Looking for a festive side dish that’s colorful, healthy, and bursting with seasonal flavor? This Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts recipe combines the sweetness of caramelized squash with the nutty, crisp texture of roasted Brussels sprouts — all tied together with a tangy-sweet cranberry glaze. It’s the perfect addition to any holiday table or cozy weeknight dinner.

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🥕 Why You’ll Love This Dish

• Balanced flavors: Sweet, tart, and savory come together beautifully.

• Vibrant and festive: Perfect for Thanksgiving or Christmas gatherings.

• Nutritious: Packed with fiber, vitamins, and antioxidants.

• Easy to prepare: Minimal prep and a single sheet pan make cleanup simple.

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🧂 Ingredients

For the roasted vegetables:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)

• 1 pound Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

For the cranberry glaze:

• 1 cup fresh or frozen cranberries

• ¼ cup pure maple syrup (or honey)

• 2 tablespoons balsamic vinegar

• 1 tablespoon orange juice (optional, for brightness)

• ½ teaspoon ground cinnamon (optional)

Optional toppings:

• Chopped pecans or walnuts for crunch

• Fresh parsley or thyme for garnish

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👩‍🍳 Instructions

1. Preheat the oven
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Prepare the vegetables
In a large bowl, toss the butternut squash cubes and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer.

3. Roast until golden
Roast for 25–30 minutes, stirring halfway through, until the squash is tender and the Brussels sprouts are crisp and caramelized on the edges.

4. Make the cranberry glaze
While the vegetables roast, combine cranberries, maple syrup, balsamic vinegar, and orange juice in a small saucepan over medium heat. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and mash lightly with a fork.

5. Combine and serve
Once the vegetables are done, drizzle the warm cranberry glaze over them. Toss gently to coat. Transfer to a serving dish, sprinkle with nuts and herbs if desired, and serve immediately.

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🌿 Tips & Variations

• Make it vegan: Use maple syrup instead of honey.

• Add texture: Sprinkle roasted pumpkin seeds or dried cranberries before serving.

• Make ahead: Roast the vegetables a day ahead and reheat before glazing.

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🍽️ Serving Suggestions

This dish pairs wonderfully with roasted turkey, glazed ham, or even grilled tofu for a vegetarian main. Its jewel-toned colors make it a showstopper on any holiday buffet.

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💬 Final Thoughts

Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts is a celebration of fall and winter flavors — sweet, tangy, and satisfying. Whether you’re hosting a dinner party or simply craving something seasonal, this easy recipe will brighten up your table and your taste buds.