Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts
Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts is a delicious and vibrant dish perfect for fall and winter gatherings. The combination of sweet and tangy cranberry glaze with the earthy flavors of roasted vegetables makes this a standout side dish.
Ingredients List
For the Roasted Vegetables:
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup honey (or maple syrup for a vegan option)
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Timing
Making Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts takes about 45 minutes. Here’s a breakdown of the timing:
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 45 minutes
Step-by-Step Instructions
Step 1: Prepare the Vegetables
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Toss Vegetables: In a large bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
Step 2: Roast the Vegetables
- Spread on Baking Sheet: Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
Step 3: Make the Cranberry Glaze
- Combine Ingredients: In a small saucepan, combine the cranberries, orange juice, honey (or maple syrup), apple cider vinegar, cinnamon, and nutmeg.
- Cook: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened. Remove from heat and let cool slightly.
Step 4: Combine and Serve
- Glaze the Vegetables: Once the vegetables are roasted, remove them from the oven and drizzle the cranberry glaze over the top. Toss gently to coat the vegetables.
- Serve: Transfer to a serving dish and enjoy warm as a side dish.
Nutritional Information
Here’s a rough estimate of the nutritional content per serving (based on a recipe yielding about 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 50mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 7g |
| Sugars | 10g |
| Protein | 3g |
Tips for Success
- Choose Fresh Ingredients: Fresh cranberries are preferred, but frozen cranberries work well too.
- Adjust Sweetness: Feel free to adjust the amount of honey or maple syrup in the glaze based on your taste preferences.
- Add Nuts: For added crunch, consider tossing in some chopped walnuts or pecans before serving.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: Make sure to spread the vegetables in a single layer to ensure even roasting.
- Not Watching the Glaze: Keep an eye on the cranberry glaze while cooking to prevent it from burning.
Storing Tips
- Refrigeration: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or microwave before serving.
Conclusion
Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts is a flavorful and visually appealing dish that brings warmth and joy to any table. The combination of roasted vegetables and a sweet-tart glaze makes it a perfect side for holiday meals or everyday dinners.
FAQs
Can I use other vegetables?
Yes! You can add other root vegetables like carrots or sweet potatoes for variety.
Can I make this dish ahead of time?
You can roast the vegetables and make the glaze ahead of time. Reheat before serving.
What can I serve with this dish?
This dish pairs well with roasted meats, grilled chicken, or as part of a vegetarian meal.
Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
- For the Roasted Vegetables:
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup honey (or maple syrup for a vegan option)
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Instructions
Step 1: Prepare the Vegetables
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Toss Vegetables: In a large bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
Step 2: Roast the Vegetables
- Spread on Baking Sheet: Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
Step 3: Make the Cranberry Glaze
- Combine Ingredients: In a small saucepan, combine the cranberries, orange juice, honey (or maple syrup), apple cider vinegar, cinnamon, and nutmeg.
- Cook: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened. Remove from heat and let cool slightly.
Step 4: Combine and Serve
- Glaze the Vegetables: Once the vegetables are roasted, remove them from the oven and drizzle the cranberry glaze over the top. Toss gently to coat the vegetables.
- Serve: Transfer to a serving dish and enjoy warm as a side dish.
