Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries used to be one of those dishes I only made on special occasions, mainly because I thought it was a fussy affair. However, after fine-tuning my approach, I’ve found a way to whip up this vibrant dish during busy weeknights. With simple steps and ingredients that you can easily find, you won’t need to spend your whole evening in the kitchen. Plus, the delightful combination of sweet and savory flavors is guaranteed to brighten your table any time of year!
Recipe Card – Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Air Fryer
Ingredients
Ingredients
- 400 g Brussels sprouts halved
- 500 g Butternut squash cubed
- 100 g Pecans chopped
- 100 g Cranberries fresh or dried
- 15 ml Olive oil extra virgin
- 5 g Ground cinnamon adjust to taste
- 5 g Salt to taste
- 3 g Pepper to taste
Instructions
- Preheat your oven to 200°C. Cut the Brussels sprouts in half and cube the butternut squash.
- Toss everything with olive oil, salt, pepper, and ground cinnamon.
- Roast in a single layer for 25–35 minutes, stirring once halfway, until vegetables are tender with caramelized edges.
- Add cranberries and chopped pecans in the last 5–7 minutes of roasting.
- Let everything rest for a few minutes before serving to let flavors meld.
Notes
More Recipes You’ll Love:
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Or go to my Pinterest.
Why You’ll Love This Recipe
Festive Fall and Holiday Side Dish
This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is perfect for holiday tables and cozy weeknights. It offers a warm, colorful bowl of roasted vegetables that pairs beautifully with roasted chicken, stuffing, or a simple grain salad. I’ve even enjoyed it as a light main course on meatless nights. The aroma alone says “holiday meal,” and the flavors stay lively without heavy sauces.
Flavor Profile: Sweet, Savory, Crunchy
Imagine this: crisp Brussels sprouts, tender butternut squash kissed with cinnamon, tart cranberries, and toasty pecans. The sweetness from the squash and cranberries meets the savory bite of roasted sprouts, while the nuts add a satisfying crunch. A light drizzle of olive oil and a pinch of salt blend everything beautifully together. This combination creates a dish that’s comforting yet bright enough to stand out on your table.
Diet-Friendly: Vegan and Gluten-Free
This dish is naturally vegan and gluten-free, making it fit into many meal plans without sacrificing texture or flavor. By using olive oil instead of butter, it remains dairy-free, and the nuts deliver healthy fats and protein. If you’re cooking for a gluten-free crowd, you’re all set—no hidden gluten in these ingredients. It’s simple, wholesome, and sure to please any gathering.
Ingredients for the Dish
Core Ingredients and Substitutions
The main ingredients include Brussels sprouts, butternut squash, pecans, cranberries, olive oil, ground cinnamon, salt, and pepper. Feel free to make substitutions: swap pecans for walnuts or almonds for a similar crunch; or replace butternut squash with sweet potatoes for a sweeter, softer bite. If fresh Brussels sprouts aren’t available, shaved or halved florets work too. Keep the cinnamon for warmth, and adjust the salt to your taste as you mix.
Best Brussels Sprouts and Butternut Squash
Select Brussels sprouts that are firm with tight leaves and minimal yellowing. For butternut squash, choose one that feels heavy for its size with smooth skin and no soft spots. If you find smaller sprouts, you might want to roast them a little longer to ensure they’re tender. Fresh produce offers the best flavor and texture, but frozen sprouts can work in a pinch—just pat them dry before roasting.
Fresh vs Dried Cranberries
Fresh cranberries burst with bright tartness, while dried cranberries offer a sweet and chewy contrast. You can use either or mix them based on your texture preference for a balanced dish. If using dried, consider tossing them quickly with a splash of orange juice to plump them up a bit.
Nut Options for Texture
Pecans provide that classic nutty crunch, but you can replace them with walnuts, almonds, or pepitas for something different. Toast the nuts lightly in a dry skillet for a lovely aroma and added crunch just before mixing them with the roasted vegetables. If you have a nut allergy, seeds like pumpkin or sunflower can add that satisfying crunch without the nuts.
How to Make the Dish
Step-by-Step Oven Instructions
Preheat your oven to 400°F (200°C). Cut the Brussels sprouts in half and cube the butternut squash. Toss everything with a tablespoon of olive oil, salt, pepper, and a pinch of cinnamon. Roast in a single layer for 25–35 minutes, stirring once halfway, until the vegetables are tender with caramelized edges. Add cranberries and chopped pecans in the last 5–7 minutes so they heat up without burning. Let everything rest for a few minutes before serving to let the flavors meld together.
Air Fryer Method for Crispiness
If you’re using an air fryer, preheat it to 375°F (190°C). Arrange the cut Brussels sprouts and squash in a single layer with a light coat of oil, then roast for 12–16 minutes, shaking halfway through. Add cranberries and nuts for the last 2–3 minutes. Air frying gives you extra crisp edges and reduces cooking time, but be careful not to overcrowd the basket for better browning.
Common Mistakes and Fixes
Some common hiccups include overcrowding the pan, which steams instead of roasts, and using too much oil. To fix this, roast in a single layer and use just enough oil to coat everything lightly. If the dish turns out dry, add a teaspoon more oil and a pinch of additional salt. If the squash cooks faster than the sprouts, remove the squash early and finish the sprouts on their own, then combine them at the end for the perfect texture.
Nutrition and Health Benefits
Calories and Macros Overview
A typical serving provides a nice balance of fiber, vitamins, and healthy fats. Expect a veggie-packed plate with moderate calories, depending on portion size and how many nuts you toss in. The dish brings dietary fiber from Brussels sprouts and squash, plus heart-healthy fats from the nuts and olive oil.
Comparison to Traditional Holiday Sides
Compared to heavier holiday options like creamy mashed potatoes, this dish feels lighter yet still satisfying. You get roasted vegetables with natural sweetness, along with a touch of fruit and crunch, keeping portions enjoyable without heaviness. It’s a bright alternative that maintains a festive spirit.
Making It Lighter or Indulgent
To lighten things up, reduce the oil to just a light coating and increase the vegetables, or skip the nuts for a lower-fat option. If you want to indulge a bit more, drizzle a little maple syrup or toss in a small pat of butter at the end, or sprinkle on a bit of brown sugar. You’ll still keep it veggie-focused and flavorful, just emphasizing different flavors.
Variations and Serving Ideas
Flavor Variations for Everyone
Try swapping cinnamon for nutmeg or allspice for different warmth. A hint of orange zest or a splash of balsamic glaze will brighten things up. If you enjoy a smoky note, add a pinch of smoked paprika. For a vegan twist, keep the seasoning simple and let the oils and natural sweetness shine.
Great Pairings for the Dish
Pair this dish with roasted chicken, pork tenderloin, or salmon for a balanced meal. It also complements quinoa or wild rice and a fresh green salad. A crusty loaf of bread or warm dinner rolls can make this a cozy meal on chilly evenings.
Video: Roasted Butternut Squash and Brussels Sprouts! Episode 3 of …
FAQ – Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Air Fryer Cooking Tips
Preheat, don’t overcrowd, and shake the basket halfway for even browning. If pieces touch, they won’t crisp as well. A light spray of oil helps edges crisp without making the dish greasy.
Keeping Brussels Sprouts Crispy
Roast in a single layer and avoid covering the dish after roasting. If they soften too much, return to the oven for a few minutes with the door ajar to re-crisp. Letting them rest briefly after roasting helps the flavors settle.
Choosing Cranberries: Fresh or Dried
Fresh cranberries offer brightness and tartness, dried ones give chew and sweetness. Use whichever you prefer, or a mix. If using dried, a quick 1–2 minute warm toss can plump them slightly and help them blend with the squash.
Vegan and Gluten-Free Options
This dish is inherently vegan and gluten-free. Use olive oil instead of butter, and avoid any flavor boosters that contain gluten. If you want extra protein, add a handful of roasted chickpeas or toss with quinoa on the side.
Advance Preparation Ideas
Chop Brussels sprouts and squash up to a day ahead and store separately in the fridge. When ready, toss with oil and seasonings and roast as directed. Nuts can be toasted in advance and stored; add them during the final minutes of roasting to preserve their crunch.
Conclusion of Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
The end result of Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries will leave you feeling accomplished. You’ll have a colorful dish with crisp, caramelized edges that exudes a warm, inviting aroma. Each bite is a delightful mix of bright and nutty flavors with a hint of sweetness, making it not just a side dish, but a star at your table. So, roll up your sleeves and give it a try — you might be surprised how simple and satisfying this recipe can be during a busy weeknight!