Roasted Brussels Sprouts & Butternut Squash

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

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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)

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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.

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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.

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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.

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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.

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5. Serve

1. Transfer to a serving bowl.

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

3. Serve warm.

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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.

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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.

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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.