Honey Roasted Brussels Sprouts with Butternut Squash and Cranberries Recipe

Introduction

This honey roasted Brussels sprouts and butternut squash dish brings together sweet and savory flavors with a touch of cinnamon and honey. It’s a colorful, comforting side that’s perfect for any meal, especially during the fall and winter months.

Ingredients

• 1 pound butternut squash (peeled and cut into chunks, about 3 ½ cups)
• 1 pound Brussels sprouts (trimmed and cut in half, about 4 cups)
• ½ teaspoon ground cinnamon
• 3 tablespoons olive oil
• 4 tablespoons honey (divided)
• Salt (to taste)
• ½ cup (62g) dried cranberries

Instructions

1. Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil and lightly spray it with non-stick spray to prevent sticking.
2. Step 2: In a large bowl, toss the butternut squash chunks with the ground cinnamon until evenly coated.
3. Step 3: Add the halved Brussels sprouts to the bowl. Drizzle the olive oil and 1 tablespoon of honey over the vegetables. Sprinkle with salt to taste, then toss everything together gently to combine.
4. Step 4: Spread the vegetables evenly on the prepared baking sheet in a single layer for even roasting.
5. Step 5: Roast in the preheated oven for 20 to 30 minutes, depending on the size of your vegetable pieces. About 5 minutes before the end of cooking, sprinkle the dried cranberries onto the baking sheet to warm them through.
6. Step 6: Remove the vegetables and cranberries from the oven when the squash and Brussels sprouts are fork-tender. Return everything to the large bowl, add the remaining honey, and gently toss to coat. Serve immediately for the best flavor and texture.

Tips & Variations

• For extra crunch, add chopped toasted pecans or walnuts just before serving.
• Substitute maple syrup for honey for a different but equally delicious sweetness.
• Use fresh thyme or rosemary sprinkled over the vegetables before roasting for added aroma.
• If you prefer softer sprouts, cut them into quarters or roast a bit longer.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts and squash for this recipe?

Yes, but be sure to thaw and drain them well to avoid excess moisture, which can prevent roasting. Adjust the cooking time as needed to achieve tenderness.

What can I serve with honey roasted Brussels sprouts and butternut squash?

This dish pairs beautifully with roasted or grilled chicken, pork, or fish. It also works well as part of a vegetarian meal alongside quinoa or wild rice.

Honey Roasted Brussels Sprouts with Butternut Squash and Cranberries Recipe

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This Honey Roasted Brussels Sprouts recipe combines tender butternut squash and caramelized Brussels sprouts with a touch of cinnamon, honey, and dried cranberries for a sweet and savory side dish that’s perfect for any meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound butternut squash, peeled and cut into chunks (about 3 ½ cups)
• 1 pound Brussels sprouts, trimmed and cut in half (about 4 cups)

Seasoning and Dressing

• ½ teaspoon ground cinnamon
• 3 tablespoons olive oil
• 4 tablespoons honey, divided
• Salt, to taste
• ½ cup (62g) dried cranberries

Instructions

1. Preheat oven: Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil and lightly spray it with non-stick cooking spray to prevent sticking.
2. Toss squash with cinnamon: Place the butternut squash chunks into a large mixing bowl. Sprinkle with the ground cinnamon and toss well to coat the squash evenly.
3. Add Brussels sprouts and season: Add the halved Brussels sprouts to the bowl with the squash. Drizzle the olive oil and 1 tablespoon of honey over the vegetables. Season with salt to taste. Toss everything together until all pieces are well coated.
4. Arrange on baking sheet: Spread the squash and Brussels sprouts evenly on the prepared baking sheet in a single layer to ensure even roasting.
5. Roast vegetables: Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, depending on the size of your vegetable pieces. They are ready when fork tender and slightly caramelized. About 5 minutes before the end of roasting, sprinkle the dried cranberries evenly over the vegetables and continue roasting.
6. Toss with remaining honey and serve: Remove the vegetables from the oven and transfer them back to the large bowl. Add the remaining 3 tablespoons of honey and gently toss everything to combine. Serve immediately while warm.

Notes

• Adjust roasting time based on the size of your vegetable chunks for desired tenderness and caramelization.
• You can substitute dried cherries or raisins for dried cranberries if preferred.
• For extra crunch, add toasted pecans or walnuts before serving.
• This dish pairs well with roasted meats or as a hearty vegetarian side.
• Use fresh honey for best flavor impact.

Keywords: Honey Roasted Brussels Sprouts, Butternut Squash, Roasted Vegetables, Sweet and Savory Side, Healthy Vegetable Dish