Honey Roasted Brussels Sprouts with Butternut Squash and Cranberries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Arrange on baking sheet: Spread the squash and Brussels sprouts evenly on the prepared baking sheet in a single layer to ensure even roasting.
- 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.
- 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
