Roasted Balsamic Butternut Squash and Brussels Sprouts with cranberries, balsamic vinegar, and maple syrup makes an easy side dish perfect for Thanksgiving or any holiday gathering.
Lately though, I can’t seem to get enough of both of these fall beauties and when you roast them up and serve them together as a side dish….I can munch on a plateful all. day. long.
The butternut squash becomes nice and tender as it roasts, and the Brussels sprouts blossom into beautiful rosettes. The touch of tangy sweetness from the dried cranberries ties the whole dish together wonderfully.
Maple syrup pairs well with the tangy balsamic and light kick from the cayenne pepper. If you’re not a fan of the heat or plan on serving this to your little ones, you can totally leave out the cayenne pepper.
This pan is full of goodness and makes a delicious stand-alone vegetarian meal on its own. Even my meat-loving husband couldn’t help but sneak a few more onto his plate.
It makes a delicious and cozy side dish that’s perfect for Thanksgiving or any holiday gathering.
- 1 small butternut squash peeled and cut into 1 inch chunks
- 2 cups brussel sprouts stems trimmed and sliced lengthwise in half
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup dried cranberries
- 2-1/2 Tablespoons extra virgin olive oil divided
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon maple syrup
- 1/8 teaspoon ground cinnamon optional or to taste
- 1/8 teaspoon cayenne pepper optional or to taste
- Preheat oven to 425 degrees F. Line one or two baking sheets (depending on the size of your butternut squash) with parchment paper or foil, lightly greased with cooking spray.
- Spread the butternut squash chunks and halved Brussels sprouts evenly on the tray.
- Drizzle 2 tablespoons of olive oil over vegetables and sprinkle with salt and black pepper. Toss vegetables with your hands to distribute the oil evenly.
- Roast the vegetables for 25 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.
- Meanwhile, whisk together 1/2 tablespoon olive oil, balsamic vinegar, maple syrup, cinnamon, and cayenne pepper. Add the dried cranberries onto the baking sheet and toss the balsamic vinegar mixture evenly over vegetables. Toss the vegetables gently until they are lightly dressed. Roast for an additional 5-7 minutes until vegetables are tender and nicely browned. Serve warm, lukewarm, or cold.
More side dishes:
Slow Cooker Butternut Squash Soup
Miso Glazed Brussels Sprouts and Cranberries
Slow Cooker Pumpkin Maple Cornbread
Slow Cooker Butternut Squash Cornbread Stuffing
{Slow Cooker} Butternut Squash Cornbread
Bianca @ Confessions of a Chocoholic -
I never could’ve predicted too that I would be obsessed with burssels sprouts. Roasting them just makes them so delicious! I also like pairing with butternut squash during this time of year 🙂
Kelly -
Isn’t it so nice that we grew into them? I am hoping my daughter will too when she grows up 🙂 Thanks Bianca!
Lisa @ Healthy Nibbles & Bits -
Mmmm, this looks like it would be the perfect side dish for Thanksgiving! I’ve also been roasting brussels sprouts and butternut squash a lot lately, too! They just seem so comforting in a chilly fall evening!
Monica -
This dish has Thanksgiving written all over it and I love it. I could make myself a meal out of this side dish and then just have dessert! ; )
Harriet Emily -
These roasted vegetables look so perfect and delicious! Such a comforting side dish, and the addition of balsamic is such a great idea. Yum!
Kelly -
Thanks Harriet!
Beeta @ Mon Petit Four -
Kelly, I’m thinking forget Thanksgiving..this is going to be the side dish to my dinner tomorrow night!! xD Seriously, this looks awesome! I’m such a fan of brussels sprouts and and butternut squash, and then the maple and cinnamon you add just makes it all the more tantalizing!!! <3