Celebrate the official arrival of fall with this Roasted Brussels Sprouts, Butternut Squash, Walnut and Cranberry Medley.
This dish is an incredibly delicious blend of savory cinnamon-seasoned squash, crispy Brussels, sweet maple, and bursts of tart cranberry. Walnuts add even more texture to a dish that looks as delightful as it tastes. Just roast and chop the veggies, toss with fruit and nuts, and voila! Simple and beautiful.
This colorful recipe will make a perfect fall side dish, but it also makes for a great main meal. The hearty vegetables and flavorful seasoning make it oh-so-satisfying all on its own. Plus, Brussels sprouts are loaded with vitamin C, antioxidants, folate and fiber, meaning this dish will keep you full, while also fighting heart disease and stroke.
If you’ve never been a fan of Brussels sprouts, it was probably because Mom served up some soggy pale green sprouts when you were a kid and you never wanted to look back. This recipe keeps the thin exterior leaves crispy by blanching them first. The sprout will taste more like a kale chip than anything you remember being forced to eat decades ago.
This recipe has the ability to turn you into a big Brussel sprout believer.
Make this dish for your Halloween or Thanksgiving table, or whip up any cool, fall night. The next time you need a healthy, colorful, fall recipe, you’re ready to go!
Pro Tip: Feel free to use fresh cranberries if they’re in season and roast them with the squash.
Note: Substitute pecans or sliced almonds for walnuts for a slightly different twist.
Maple Roasted Brussels Sprouts and Cinnamon Butternut Squash with Walnuts and Cranberries
Serves 4-5 as a side dish
Serves 1-2 as a main dish
3 cups Brussels sprouts, leaves and stems removed
2 tbsp olive oil + 1 tbsp olive oil
1 large butternut squash, washed and cubed
1/4 cup pure maple syrup (plus more to drizzle, optional)
1 tbsp ground cinnamon
2 cups walnuts, chopped
3/4 cup organic dried cranberries
Bowl of ice water
1. First blanch the Brussels sprouts: Boil a large pot of water. Wash the Brussels under cold water and drop them into the rolling boil. Let boil for 5 minutes. Remove Brussels from pot using a slotted spoon, and drop them immediately into ice bath. Let rest for several minutes or until completely cooled.
2. Preheat oven to 400ºF. Line two baking sheets with silicone baking mats and set aside.
3. Drain sprouts and lightly pat dry. Cut in half.
4. Toss halves with 2 tbsp olive oil. Season well with salt and pepper. Lay Brussels sprouts flat on one of the prepared baking sheets (cut side down).
5. For the butternut squash: In a medium bowl, add cubed squash with 1 tbsp olive oil, maple syrup, and cinnamon. Toss until coated.
6. Spread a single layer of squash evenly across the other prepared baking sheet.
7. Bake both sheets at the same time for about 20-25 minutes.
8. Remove vegetables from oven. Let stand 2-3 minutes.
9. In a large bowl, combined roasted Brussels sprouts and butternut squash. Add cranberries and walnuts. Gently fold until well-combined. Drizzle with more syrup if desired.