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These Oven Roasted Brussels Sprouts and Squash with Dried Cranberries are made in one sheet pan, so clean-up is a breeze! They are the perfect side dish for your holiday meal.
You either love Brussels sprouts or you hate them, right? Have you actually ever tasted properly prepared Brussels sprouts? Roasting vegetables always makes them taste better, and anything would taste better than boiled Brussels sprouts!!
I wanted a fun and colorful vegetable dish for Thanksgiving that is simple to prepare, that was not a traditional green been casserole. My personal preference is vegetables to be crisp and flavorful, not swimming in creamed soup!
- Brussels Sprouts that have been cleaned and cut in half lengthwise, Butternut Squash that has been peeled and cut into 1-inch cubes, and a large red onion that has bee cut into wedges.
- The vegetables are tossed with olive oil, sea salt, black pepper, chili powder to add another layer of flavor, and thyme leaves.
- Dried cranberries are the finishing touch once the vegetables have been roasted to perfection.
How to make Roasted Brussels Sprouts and Squash with Dried Cranberries:
Preheat oven to 400 degrees.
Spread vegetables out on a rimmed baking sheet.
Drizzle with oil, season with salt, pepper, thyme leaves, and chili powder. Toss to coat.
Roast for 15 minutes, flip the vegetables over with a spatula and continue roasting for an additional 15 to 20 minutes, until the edges are slightly browned and the squash is tender. Remove from oven and place on serving platter.
Sprinkle pomegranate seeds over the top and drizzle with balsamic glaze if desired.
You can use store bought or homemade balsamic glaze to drizzle over the top of your perfectly roasted vegetables. I prefer to serve the vegetables plain and let everyone drizzle or drown their own serving.
What should I serve with Brussels Sprouts?
To jazz up your Brussels sprouts recipe even more –
- Try adding toasted walnuts or pine nuts.
- Sprinkle with crumbled feta or blue cheese.
- Add lemon slices.
- Sprinkle with grated Parmesano Reggiano or Pecorino Romano cheese.
Tools used to create this recipe:
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More vegetable side dish recipes:
- Shaved Brussels Sprouts Salad
- Charred Summer Vegetables
- Simple Grilled Vegetables
- Roasted Acorn Squash
- Sautéed Zucchini and Carrots
- Oven Roasted Broccoli
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Roasted Brussels Sprouts and Squash with Dried Cranberries
- 1.5 pounds Brussels sprouts trimmed and halved
- 1 pound butternut squash peeled and cut into 1-inch cubes
- 1 large red onion cut into wedges
- 3 tablespoons olive oil
- 0.5 teaspoon sea salt
- .25 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teapsoon dried thyme leaves
- ¼ cup dried cranberries
- balsamic glaze optional
- Preheat oven to 400 degrees.
- Spread vegetables out on a rimmed baking sheet.
- Drizzle with oil, season with salt, pepper, thyme leaves, and chili powder. Toss to coat.
- Roast for 15 minutes, flip the vegetables over with a spatula and continue roasting for an additional 15 to 20 minutes, until the edges are slightly browned and the squash is tender.
- Remove from oven and place on serving platter. Sprinkle dried cranberries over the top and drizzle with balsamic glaze, if desired.