This post may contain affiliate links. For more information, please visit my disclosure page.
You either love Brussels sprouts or you hate them, right? But have you actually ever tasted properly prepared Brussels sprouts? I have to admit, these Roasted Brussels Sprouts and Squash with Dried Cranberries are pretty darn good! Of course 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, and I definitely did not want green been casserole. I prefer my vegetables to be crisp and flavorful, not swimming in creamed soup. 😉
Roasted vegetables are also so simple to prepare, whether it’s a holiday or weeknight. Preheat oven to 425 degrees. Spread vegetables out on a rimmed baking sheet. Drizzle with oil, season with salt, pepper, and chili powder…..
Toss to coat. I like to place the cut side of the Brussels sprouts facing down on the baking sheet so they get nice and crispy.
Roast for 20 to 25 minutes, until slightly browned. 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. 😉
These Roasted Brussels Sprouts and Squash with Dried Cranberries will definitely coming back to the dinner table in the near future.
Roasted Brussels Sprouts and Squash with Dried Cranberries
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
|Meal type||Side Dish|
- 1 1/2 Pounds Brussels sproouts (trimmed and halved)
- 1 Pound butternut squash (peeled and cubed)
- 1 Large red onion (but into wedges)
- 3 to 4 Tablespoons olive oil (I just eyeball it. ;))
- sea salt and ground pepper (to taste)
- 1 teaspoon chili powder
- 1/4 cup pomegranate seeds
- balsamic glaze (optional)
|Preheat oven to 425 degrees.|
|Spread vegetables out on a rimmed baking sheet.|
|Drizzle with oil, season with salt, pepper, and chili powder. Toss to coat.|
|Roast for 20 to 25 minutes, until slightly browned.|
|Remove from oven and place on serving platter. Sprinkle pomegranate seeds over the top and drizzle with balsamic glaze if desired.|
This recipe will be partying at these link parties!