Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – one of the best holiday side dishes you’ll ever try! Perfect recipe for Thanksgiving, Christmas, New Year’s Eve or any time you like! It’s also healthy, gluten free, vegetarian, and packed with fiber!
Thanksgiving and Christmas are two of my favorite holidays! I love the kinds of food we cook this time of year, bursting with Fall and holiday flavors. While we all love old regular side dish recipes that we are so accustomed to this time of year: green beans, mashed potatoes, sweet potatoes, etc., I hope you will also give a try to these Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries. This holiday side dish recipe will add lots of color and flavor to your table!
I love the combination of ingredients here! Even if you don’t like Brussels sprouts, you’ll love them here. Roasted Brussels sprouts taste great when combined with all the classic Fall flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the brussels sprouts. And, you get a little bit of crunch from pecans and dried cranberries.
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This recipe makes a beautiful presentation, too – it’s a perfect Holiday side dish that will make a great addition to both Thanksgiving and Christmas menus.
Perfect holiday side dish recipe. If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try these Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries!
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- 1/4 teaspoon Salt to taste
- 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup optional
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
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I made this dish for a luncheon I went to…it was a HIT! Everyone wanted the recipe. I’ve made it a few other times since then….absolutely delicious!
So happy to hear that! 🙂 Thank you! 🙂
Hi! I am looking forward to trying this recipe but I don’t know what kind of main dish to pair with it. I am trying this for no special holiday or party (but might in the future!). I also have a picky three year old so any main course thoughts would be helpful.
To keep it easy, I would suggest any easy whole cooked chicken recipe, or rotisserie chicken, or roasted cornish hens.
I made this for a last minute change at thanksgiving. There were no leftovers from a 4 x’s recipe! I was requested to make it a week later for a second family dinner for a member going thru chemo that was too sick on thanksgiving. again no leftovers. Both dinners were attended by people who say they don’t care for squash. Oh how that changed. Have given over 30 copies of the recipe out and told everyone who wanted it how to find you on pinterest, 4 months later still have people asking for the recipe Have to say it deserves more than 5 stars!!
Wow, Christine, thank you for such a sweet comment! Comments like yours make my day! Thank you, thank you! So glad you and your family have enjoyed this recipe! 🙂
Too good to wait for A holiday. I made this today and used carrots instead of squash, added a little bacon, and toasted the pecans. Soooo good, will definitely make again.
Thank you, Kathy! I agree – no need to wait for a holiday to make these! 🙂
Sounds great! Would walnuts work in place of pecans? They are what I have on hand.
Yes, they would!
I love this recipe. I make it at least once a month. So delicious. Thank you!
This was so easy to make. 5 out of 5 stars! Lots of compliments. Used as an excellent side for our turkey dinner on Christmas day. I ended up cooking these at the same time as my roasted potatos and parsnips, so did it at 450 degrees. Only thing I changed, but not by enough, was the length of cook time for the brussels. At the higher temp, they should be checked at the halfway mark and every few minutes after until you think they are done enough. I got busy and only checked when I saw a bit of smoke from the oven…they were only charred a little bit too much, and were still delicious! Photo is from next day AFTER having with leftovers. The recipe goes a long way! Great recipe for a potluck too…thanks!
Wow This truly is my new favorite roasted brussels sprouts, cinnamon butternut squash, pecans, and cranberries Full taste Thanks you so much mam.
Wow! An amazing and colorful dish which can be proudly placed on a festive dinner table. Simply love the combination of ingredients and flavors. It makes eating vegetables something to look forward to. Thank you for sharing.
Love, love this recipe! Meant to review it after I made it for Thanksgiving and forgot .
Making it again for Christmas!