The Brussels sprouts amazing dish. Along with this and butternut squash is also a fine dish. You will never have roasted butternut squash. Also, Brussels sprouts with pecans as well as cranberries. For Thanksgiving, Christmas, and New Year’s Eve, as well as any other occasion, this recipe is ideal. This side dish is loaded with nuts as well as vegetables.
It is nutritious, gluten-free, vegetarian, as well as fiber-rich. Serve one of these mouthwatering main dishes with roasted butternut squash, Brussels sprouts, as well as squash: The ideal Thanksgiving main meal is roast duck.
This Roast Whole Duck boasts crispy skin, tender as well as succulent meat, and a honey-balsamic sauce to give it a gorgeous roasted appearance.
Roasted paprika on a Cornish hen served with onions, carrots, as well as sweet potatoes. When you do not feel like cooking the whole turkey, try this recipe for Roasted Turkey Breast (Boneless) with Garlic Herb Butter, which is a rolled turkey breast.
Additionally, the presentation of this recipe for Roasted Butternut Squash as well as Brussels sprouts is stunning. It’s the ideal holiday side dish as well as a wonderful addition to the menus for both Christmas and the holidays.
Page Contents
How to Make Roasted Brussels Sprouts and Cinnamon Butternut Squash
Combine salt as well as olive oil with Brussels sprouts. For around 20 minutes, roast in a 400°F preheated oven.
Cubed butternut squash should be mixed with cinnamon, maple syrup, as well as olive oil. For around 20 minutes, roast in a 400°F preheated oven.
Roasted butternut squash, roasted Brussels sprouts, cranberries, as well as lightly toasted pecans should all be combined in a big bowl. Throw it in some maple syrup after a small addition.
Roasting butternut squash as well as Brussels sprouts simultaneously on two different baking pans on the same oven rack will save you time. It’s optional to finish the salad by drizzling it with maple syrup. If you do decide to include it, do it sparingly. Toss the salad ingredients with 2 teaspoons of maple syrup at first, then more if preferred.
How to Reheat Brussel Sprouts and Butternut Squash
First, avoid adding nuts if you intend to prepare this a day in advance. When ready to serve, merely add the nuts to make sure they are crunchy. Use a shallow pan to reheat this dish, such as a sheet pan as well as a sheet cake pan that has been coated with parchment paper.
On a sheet pan covered with parchment paper, spread the ingredients. Reheat in the preheated 350 F oven for approximately 15 minutes. When ready to serve, stir in the toasted pecans. If you’d prefer, you may also serve this dish cold. Just sprinkle in the crunchy toasted pecans right before serving.
Brussel Sprouts and Cinnamon Butternut Squash Recipe
| Prep Time | Cook Time | Total Time | Servings | Calories |
| 20 minutes | 20 minutes | 40 minutes | 6 | 508 |
Ingredients
Roasted Brussels Sprouts
- 3 tablespoons of olive oil
- ¼ teaspoon of salt to taste
- 3 cups of Brussels sprouts end trimmed as well as yellow leaves removed
Roasted Butternut Squash
- 2 tablespoons of olive oil
- 3 tablespoons of maple syrup
- ½ teaspoon of ground cinnamon
- Yields about 4 cups of uncooked cubed butternut squash
- 1 ½ lb. of butternut squash peeled, seeded, as well as cubed into 1-inch cubes
Other Ingredients
- 2 cups of pecan halves
- 1 cup of dried cranberries
- 2 to 4 tablespoons of maple syrup optional
Instructions
Roasting Brussels Sprouts Roasting Techniques
- Set the oven at 400 F. 1 tablespoon of olive oil should use to lightly lubricate the baking sheet lined with foil
- Trim the sprouts’ ends as well as take off any yellow leaves
- After that, cut each Brussels sprout in half
- Brussels sprouts should be cut in half. Add them to a medium bowl along with 2 tablespoons of olive oil as well as salt (to taste). Toss to incorporate
- Place cut side down on a baking sheet coated with foil as well as a roast for 20 to 25 minutes at 400 degrees F
- Turn them over for even browning during the final 5 to 10 minutes of roasting, the sliced sides should be beautifully as well as partially browned but not blackened
Butternuts Squash Roasting Techniques
- Set the oven at 400 F. 1 tablespoon of olive oil should use to lightly lubricate the baking sheet lined with foil
- Cubed butternut squash that has peel and seed, 1 tablespoon of olive oil, maple syrup, as well as cinnamon should all combine in a medium bowl and mix well
- On the baking sheet, arrange the butternut squash in a single layer. Bake until softened for 20–25 minutes, flipping once halfway through
Notes
You can roast butternut squash as well as Brussels sprouts simultaneously on two different baking pans on the same rack in the oven, as I did.
Along with this, an excellent side dish as well as a snack resulting from air-frying butternut squash. Both the mouthwatering flavor and the taste will make you think of autumn.
How to Roast Brussel Sprouts and Butternut Squash Pecans
- Use parchment paper to cover a baking sheet
- The pecans should be toasted in the preheated oven at 350°F for around 5 minutes, perhaps a little longer
- Keep in mind that pecans burn quite quickly, so check the nuts after five minutes and quite often after that
- Roasted butternut squash, Brussels sprouts, pecans, as well as cranberries should all be combined in a big bowl.
- If you want the salad to be sweeter, you can add 2 or 4 tablespoons of maple syrup
- Start with 2 teaspoons, then add more if you want, as well as toss the ingredients together
Roasted Brussel Sprouts and Butternut Squash
Butternut squash and Brussels sprouts are roasted together and served as a simple side dish with salt, pepper, as well as olive oil.
The fact that the vegetables cook simultaneously in this sheet pan dish is its finest feature. Use two sheet pans to make this recipe twice as big. You can cut as well as prepare all of your vegetables a day in advance as part of your holiday preparations.
| Prep Time | Cook Time | Total Time | Servings | Calories |
| 10 minutes | 40 minutes | 50 minutes | 2 | 508 |
Ingredients
- Kosher salt
- 6Â sprigs of fresh thyme
- Fresh black pepper, to taste
- 2 tablespoons of extra virgin olive oil
- 16 ounces of brussels sprouts, halved
- 16 ounces of squash, peeled as well as diced 3/4-inch butternut
Instructions
- Set the oven to 425 °F. Spray some oil on a sizable sheet pan
- Brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt, as well as pepper are combined in a large dish before being placed in a single layer on the baking sheet
- Bake the vegetables for 40 minutes, as well as until they are roasted and soft
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Conclusion
Butternut squash and Brussels sprouts that have been roasted with pecans as well as cranberries are among the tastiest holiday side dishes. This recipe is perfect for Christmas, New Year’s Eve, and any other event. Both vegetables and nuts are abundant in this side dish.
It is fiber-rich, vegetarian, gluten-free, as well as nutrient-dense. Serve roasted butternut squash, Brussels sprouts, as well as squash with one of these delectable main dishes: Roast duck is the ultimate Celebrations meal. The crispy skin, luscious, soft flesh, and combined honey-balsamic sauce of this roast whole duck give it a stunning roasted aesthetic.
FAQs
Serve butternut squash roasted in its shell with a touch of butter as well as a drizzle of honey or use it in soups as well as pasta recipes. Olive oil, salt, as well as pepper, are the only other ingredients you’ll need.
Important vitamins, minerals, as well as disease-preventive antioxidants, are abundant in butternut squash. This fiber-rich, low-calorie winter squash may help you lose weight and offer protection from diseases including cancer, heart disease, as well as dementia. Additionally, it may be simply incorporated into both sweet and savory meals and is flexible.
Smaller sprouts should be left whole to prevent overcooking. Make a cross in the stem of smaller sprouts that do not need to be cut in half. Try adding lemon zest before roasting as well as a squeeze of fresh lemon juice before serving for an added flavor boost. Before serving, be sure to taste as well as season correctly.
One of the most well-liked squash kinds is the butternut squash, which has a wide range of applications. One cup of it contains approximately 400% of the daily recommended value for vitamin A in the antioxidant form of beta-carotene, making it one of the richest sources of vitamins.