Are you looking for the easiest Thanksgiving Side Dish ever? Try this dish for roasted brussels sprouts, butternut squash, and cranberries. They are roasted in the oven with a little olive oil and the cranberries will burst in the oven. It is a nice combo of sweet, savory, and tangy all in one.
As of lately, my oven has been very neglected because of my air fryer. My air fryer has a permanent spot on my kitchen countertop. The oven needed a little loving and it was very loved with this butternut squash and roasted Brussel sprouts. Yes, you could make this recipe in an air fryer. I was kind of skeptical about the butternut squash roasting at the same time the Brussel sprouts did but to my surprise the Brussel sprouts turned out crispy with the olive oil and the butternut squash was also cooked. To make this recipe a bit more festive, I used some fresh cranberries. They burst open in the oven and become plump and juicy. Some crisp and crumbled bacon would also be good on these roasted vegetables.
Benefits of Butternut Squash and Brussel Sprouts
Butternut Squash is a starchy vegetable, like potatoes, they contain a high amount of potassium. It provides 582 mg of potassium per 1 cup of serving. This is more than a banana! It is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese addition to the nutrients above. Brussels sprouts are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C.
How to peel a butternut squash?
Whenever I get any type of squash the first thing I do is cut off the top and bottom. Doing this makes it easier to stand the squash up so you can cut it down the middle. Which is your next step. Slice the squash down the middle and scoop out all the seeds. Use a vegetable peeler to get the skin off the side.
What Should I roast Brussel Sprouts with?
Brussels sprouts are great roasted with some butternut squash. You could also add in some bacon, pancetta, dried cranberries, or any type of nut would be good.
How do you prepare Brussel sprouts for roasting?
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. I cut my Brussel sprouts in half for this recipe.
This roasted brussel sprouts and butternut squash dish is naturally gluten-free, dairy-free, Whole30 and vegetarian.
Roasted Brussel Sprouts and Butternut Squash
- Prep Time: 10 minutes
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6
- Category: Side
- Method: Roast
1 medium-sized butternut squash – cut and cubed
1 8oz bag of Brussel sprouts
1 cup of fresh cranberries
2 tablespoons of olive oil
salt and pepper
Preheat oven to 400 degrees F.
- Cut the ends of your butternut squash (top and bottom). Slice the butternut squash down the middle and scoop out all the sides. Use a potato peeler to get the skin off. Cut your butternut squash into 1 inch cubes.
- Slice each Brussel sprouts down the middle.
- In a bowl add your cubed butternut squash, Brussel sprouts, 1 cup of cranberries, olive oil, salt, and pepper. Toss all the vegetables together and make sure they are evenly coated with the olive oil. It is ok if the vegetables are not all coated in olive oil.
- Place the vegetables on a sheet pan and spread them out evenly.
- Place the sheet pan in your own and bake for 40 minutes at 400 degrees.
- Divide the recipe into 6 equal servings, about 1 cup per serving.
Smart Points: 1 (1 cup per serving)
Makes 6 servings