Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for about 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Transfer the roasted veggies to a serving dish and sprinkle with chopped pecans and dried cranberries.
- Serve warm and enjoy!
Best ways to enjoy it
This dish is a showstopper on its own, but it pairs beautifully with various options. For a well-rounded meal, consider serving it alongside quinoa or brown rice for added protein and fiber. Alternatively, it makes a fantastic side dish for roasted meats or a centerpiece for a vegetarian feast. Garnish with fresh herbs or a drizzle of balsamic glaze to elevate the presentation even further!
Storage and reheating tips
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. If you want to enjoy this dish later, you can freeze it! Just ensure it cools completely before transferring to a freezer-safe container. For reheating, pop it back in the oven at 350°F (175°C) until warmed through, or you can use the microwave if you’re in a hurry.
Helpful cooking tips
To get the best caramelization, make sure not to overcrowd the baking sheet — this allows each piece of vegetable to roast evenly and develop that delightful golden-brown color. Also, feel free to experiment with spices; adding a pinch of cinnamon or cayenne can introduce an exciting flavor dimension!
Creative twists
Looking to change things up? You can try adding a sprinkle of feta or goat cheese after roasting for a creamy texture, or swap out the dried cranberries for raisins or pomegranate seeds for a juicy pop. For a touch of warmth, add roasted garlic or a dash of chili flakes to the mix.
FAQs
How long does it take to prepare this dish?
Prep time is about 10-15 minutes, with roasting taking an additional 25-30 minutes.
Can I make this recipe vegan?
Absolutely! This dish is already vegan, as it does not contain any animal products.
What if I have leftovers?
Store them safely in an airtight container in the fridge for up to 3 days, or freeze for later enjoyment. Reheat in the oven or microwave as needed.
Can I use fresh cranberries instead of dried?
Fresh cranberries would be too tart for this particular recipe, but if you’re feeling adventurous and enjoy a tart flavor, you could experiment! Just keep in mind that they may need more cooking time to soften.
This roasted butternut squash and Brussels sprouts dish is bound to impress your family and friends, especially with its beautiful presentation and delightful flavors. Happy cooking!
