Description
A festive and flavorful Thanksgiving side dish featuring perfectly roasted Brussels sprouts and cinnamon-spiced butternut squash, combined with toasted pecans and dried cranberries for a delightful mix of textures and sweet-savory flavors.
Ingredients
Scale
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon salt, to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional, for additional sweetness)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Lightly grease two foil-lined baking sheets with 1 tablespoon of olive oil each, preparing one for Brussels sprouts and the other for butternut squash.
- Prepare Brussels Sprouts: Trim the ends and remove any yellow leaves from the Brussels sprouts. Slice them in half. In a medium bowl, toss halved Brussels sprouts with 2 tablespoons olive oil and salt to taste. Spread them cut side down evenly on the prepared baking sheet.
- Roast Brussels Sprouts: Place the baking sheet with Brussels sprouts in the oven. Roast for 20-25 minutes, turning them over during the last 5-10 minutes for even browning until the cut sides are nicely charred but not blackened.
- Prepare Butternut Squash: In a separate bowl, toss the peeled, seeded, and cubed butternut squash with 1 tablespoon olive oil, maple syrup, and ground cinnamon until evenly coated. Spread the cubes in a single layer on the second prepared baking sheet.
- Roast Butternut Squash: Roast the butternut squash alongside the Brussels sprouts for 20-25 minutes, turning once halfway through, until the squash is tender and caramelized.
- Toast Pecans: Increase the oven temperature to 350°F (175°C) or use a separate oven if available. Line a baking sheet with parchment paper. Spread pecans in a single layer and toast for about 5 minutes, watching closely to prevent burning. Remove once pecans darken slightly in color and become fragrant.
- Combine Ingredients: In a large bowl, mix together the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
- Optional Maple Syrup: For extra sweetness, drizzle 2 tablespoons of maple syrup over the mixture and toss gently. Add more maple syrup in increments if desired, mixing thoroughly after each addition.
Notes
- You can roast Brussels sprouts and butternut squash simultaneously on separate baking sheets placed on the same oven rack to save time.
- Keep a close watch on pecans while toasting as they can burn quickly.
- Adjust salt and maple syrup quantities to suit your taste preferences.
- This dish is ideal for a festive Thanksgiving side, and leftovers can be refrigerated and served cold or reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
