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Roasted Brussel Sprouts, Cranberries and Butternut Squash

My house has been counting down to when cranberries will arrive at the grocery. Well, the time has come and I am a happy girl. This is such a pretty and colorful side dish. It has a little twist to the original I brought to you before. My original version is the top veggie dish on my website. The flavors of this new version work so well together, a little tart, sweet and hearty all in one bite, yum. This would make a beautiful veggie dish for the holidays. Scratch that, do not wait for the holidays, make it now. Cranberries are only in season for so long. You do not want to miss out on something this delicious.

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  • 16 oz. brussel sprouts, quartered
  • 1 c fresh cranberries
  • 12 oz. butternut squash, cubed
  • salt and pepper to taste
  • 2 tbsp maple syrup

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Spread all vegetables on sheet pan. Add salt and pepper and stir.

Roast in oven for 20 minutes; stirring midway through roasting time. Vegetables should be fork tender. Remove from oven. Drizzle maple syrup over vegetables. Stir.

Serve. Eat. Enjoy.

5 thoughts on “Roasted Brussel Sprouts, Cranberries and Butternut Squash

  1. Nice recipe

    1. Thank you.

  2. mmm. . . this looks tasty.

    1. Thank you. It is so good and easy.

  3. […] Roasted Brussel Sprouts, Cranberries and Butternut Squash […]

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