Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
This dish is perfect for holiday tables and cozy weeknights. It combines crisp Brussels sprouts, tender butternut squash, tart cranberries, and toasty pecans, creating a comforting yet vibrant addition to any meal.
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
Tip: Avoid overcrowding the pan to ensure even roasting and prevent steaming.