Why Make This Recipe
Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries is the perfect dish for any occasion. It combines sweet and savory flavors, making it a crowd-pleaser. Plus, it’s packed with nutrients, offering a healthy and delicious addition to your meals. Whether it’s for a holiday gathering or just a family dinner, this recipe adds warmth and color to your table.
How to Make Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup pecans, toasted
- 1 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash and Brussels sprouts. Drizzle with olive oil, and season with salt, pepper, and cinnamon if using. Toss to coat.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and let cool slightly.
- Transfer to a serving dish and sprinkle with toasted pecans and dried cranberries before serving.
How to Serve Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
This dish is versatile and can be served warm or at room temperature. It works well as a side dish for roasted meats or as part of a vegetarian meal. Garnish with additional pecans and cranberries for an extra pop of flavor and texture.
How to Store Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
To store leftovers, place the dish in an airtight container and refrigerate. It should be good for 3 to 4 days. When ready to enjoy again, you can reheat it in the oven or microwave until warmed through.
Tips to Make Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
- Ensure your oven is preheated to cook the vegetables evenly.
- Don’t overcrowd the baking sheet; it helps to get a nice caramelization.
- Adjust the seasoning to your taste; feel free to add more spices for an extra kick.
- For a nice crunch, add more pecans just before serving.
Variation
For a spicy twist, try adding a pinch of cayenne pepper or some chili flakes to the seasoning mix. You could also swap out pecans for walnuts or add a splash of balsamic vinegar for extra tanginess.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the vegetables and store them in the fridge a day in advance. Just roast them right before serving.
2. What if I can’t find fresh Brussels sprouts?
Frozen Brussels sprouts are a great alternative. Just make sure to thaw them and pat them dry before cooking.
3. Can I use fresh cranberries instead of dried?
Fresh cranberries are very tart, so if you prefer them, you may want to sweeten them slightly before adding them to the dish.
Using simple but tasty ingredients, Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries brings joy and flavor to your plate. Enjoy!
Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, and cinnamon if using. Toss to coat.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and let cool slightly.
- Transfer to a serving dish and sprinkle with toasted pecans and dried cranberries before serving.