Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Bright, simple, and ready to steal the show on any weeknight table. This roasted mix brings sweet butternut squash and nutty Brussels sprouts together with crunchy pecans and tart cranberries for a fast holiday style side. Prep is minimal and the oven does the heavy lifting so you can focus on other dishes or on relaxing. For a quick Brussels sprouts primer, check this guide: Brussels sprouts basics and tricks. Perfect for busy cooks who want big flavor with little fuss.

Why This Recipe Works

Roasting concentrates the natural sugars in squash and sprouts so you get caramelized edges without extra steps. Tossing in pecans at the end keeps them crisp rather than soggy, and dried cranberries add a bright contrast that lifts every bite. Olive oil and a pinch of cinnamon are all you need to create warmth without overcomplicating flavors. The recipe is forgiving on quantities, which is great when you are short on time or adjusting to what’s in your pantry. It scales up easily for guests and travels well to potlucks.

Flavor and Texture

This dish balances sweet and savory while giving you three distinct textures. The squash becomes tender and slightly jammy, Brussels sprouts caramelize to a crisp outer layer, and pecans add a roasted crunch. Dried cranberries provide chewy bursts of acidity that cut through richness. A hint of cinnamon warms the profile without overpowering the vegetables, letting the natural flavors shine. Serve warm for the best contrast in textures.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 cup pecans, chopped
• 1 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon cinnamon (optional)

Step by Step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cubed butternut squash and halved Brussels sprouts.
3. Drizzle with olive oil and season with salt, pepper, and cinnamon if using.
4. Toss to coat the vegetables evenly.
5. Spread the mixture on a baking sheet in a single layer.
6. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
7. Remove from the oven and stir in the chopped pecans and dried cranberries.
8. Serve warm as a side dish.

Quick Tips and Shortcuts

Use pre-peeled or pre-cut squash from the store to save 10 to 15 minutes. If your Brussels sprouts are small, leave them whole for faster prep and a slightly different texture. Line your baking sheet with parchment for quick cleanup and better caramelization. Toast pecans in a dry pan while the veggies roast if you want extra crunch and deeper flavor. For a one-pan weeknight shortcut, roast chicken pieces on the same sheet on the outer edges, keeping birds separate from the vegetarian portion. Find more time saving ideas here: Discover quick and tasty meal solutions.

Storage and Meal Prep

Cool leftovers completely before storing to preserve texture. Keep in an airtight container in the fridge for up to three days and reheat in a 350°F oven for 8 to 10 minutes to revive crisp edges. This dish also freezes well for up to one month; thaw overnight in the fridge and reheat in the oven. Pack into meal prep bowls with a grain such as quinoa or farro for easy lunches.

Short Closing Note

Fast, forgiving, and crowd pleasing, this recipe is a staple for busy cooks who want seasonal flavor without fuss. Adjust nuts or fruit as needed and enjoy a reliable, flavorful side any night of the week.

FAQ

Conclusion

For a detailed take on this exact flavor pairing and a visual guide, check this recipe for Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries: Roasted Brussels Sprouts and Cinnamon Butternut Squash with …

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