Roasted Brussels Sprouts and Butternut Squash with Cranberries Recipe
Roasted Brussels Sprouts and Butternut Squash with Cranberries Recipe
The hills are alive with the sound of music or maybe that is just me humming. I am not sure why a vegetable I used to hide under the table makes me so happy now. I remember rolling my brussels sprouts deep in a napkin. I would fold it in there and make the cough sound. It would fly into the napkin, and I would crush it as I tried to not let on to the destruction of the sprout in my fingers. What changed?
Why do I love brussels sprouts now?
I found a way to roast them and pair them with some of the sweetest and most savory flavors you can imagine. When you smell this side dish, you will think let’s just forget about dinner and dive into these.
When I make this recipe for my husband, I just leave out the cheese since he can only eat gluten free, dairy free, and egg free recipes. I also put the nuts on the side for my daughter. You see making dinner is always a game of who can eat what. This recipe is a fall favorite, and I dare say my youngest begs for it. I call that a win!
Here’s how to make my Roasted Brussels Sprouts and Butternut Squash with Cranberries Recipe
Ingredients:
1 pound butternut squash, peeled, chopped into 1-inch cubes (I cheat and buys these already done)
1 pound brussels sprouts, stems trimmed, sliced in half through stem
2 tablespoons olive oil
Dijon Maple Butter Sauce
1 teaspoon butter, melted
1 teaspoon pure maple syrup
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground pepper
Garnish
1/4 cup pecans, finely chopped
1/4 cup dried cranberries
1/4 cup Feta cheese or to taste (optional)
8 slices bacon, crumbled or taste I would say this is optional but not having bacon is rarely an option in our home
Instructions:
1. You will need to preheat oven to 400 degrees F.
2. In a small bowl, mix the melted butter and the pure maple syrup, dijon mustard, balsamic vinegar, salt, garlic, and the pepper. Set aside in the refrigerator.
3. Next you will need to line a large baking sheet with aluminum foil or parchment paper. I do not have to do this because I use stoneware normally but for the recipe today I did use a normal baking pan and I used the foil. Then add brussels sprouts and cubed squash, drizzle with olive oil and toss to evenly coat.
4. Roast the vegetables at 400 degrees F for 25 minutes.
5. Then lightly coat the vegetables with the dijon maple butter sauce and 1/4 cup pecans.
6. You will need to roast the vegetables for another 10-20 minutes or until squash is tender.
7. You can garnish your vegetables with the bacon, cheese, and cranberries if you wish.
I assure you that these butternut squash brussels sprouts will also make you hum your favorite song. They also travel well, and I have even been known to make them for lunch.
If you love brussels sprouts make sure to try this Cheesy Bacon Brussels Sprouts and Artichoke Dip Recipe
