Roasted Brussels Sprouts & Butternut Squash

Suggested Meal Time: Dinner Side Dish / Holiday Dish
Estimated Calories: ~220–280 kcal per serving

Ingredients (Serves 3–4)

Vegetables & Mix-Ins

• 300 g Brussels sprouts, trimmed and halved

• 300 g butternut squash, peeled and cubed

• ½ cup dried cranberries

• ½ cup walnuts (toasted for best flavor)

Seasoning & Sauce

• 3 tbsp olive oil

• 1 tbsp maple syrup or honey

• 1 tbsp balsamic vinegar

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp chili flakes (optional)

• 1–2 sprigs fresh rosemary (optional but recommended)

Instructions

1. Prep the Vegetables

1. Preheat oven to 200°C (400°F).

2. Trim Brussels sprouts and cut them in half.

3. Peel and cube the butternut squash.

4. Pat everything dry so they roast properly.

2. Season the Vegetables

1. In a large bowl, toss Brussels sprouts and squash with:

   • olive oil

   • maple syrup / honey

   • balsamic vinegar

   • minced garlic

   • salt and pepper

   • chili flakes (optional)

2. Mix well to coat evenly.

3. Roast Until Golden

1. Spread vegetables on a baking tray in a single layer.

2. Add rosemary sprigs on top if using.

3. Roast for 25–30 minutes, flipping halfway through.

4. Veggies should be caramelized, tender, and slightly crispy on the edges.

4. Add Cranberries & Walnuts

1. Remove tray from oven.

2. Sprinkle dried cranberries and walnuts over the roasted vegetables.

3. Toss gently to combine.

4. Return to oven for 5 more minutes to warm everything through.

5. Serve

1. Transfer to a serving bowl.

2. Garnish with extra rosemary or a drizzle of balsamic glaze if desired.

3. Serve warm.

Serving Notes

• Ideal for holiday meals (Thanksgiving, Christmas).

• Pairs beautifully with chicken, turkey, pork, or salmon.

• You can add feta or goat cheese for a creamy twist.

Who Will Love This Dish

• People who enjoy sweet–savory flavor combos.

• Veggie lovers wanting a cozy, nutritious side dish.

• Anyone who likes colorful, photogenic meals.

Energy-Saving Tips

• Roast everything on a single tray for efficient heat use.

• Pre-cube squash to cut down on prep time.

• Toast walnuts in the microwave for 1 minute instead of using another pan.