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You either love Brussels sprouts or you hate them, right? 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 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. 😉
How to make Roasted Brussels Sprouts and Squash with Dried Cranberries:
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. 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. 😉
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 blue cheese.
- Add lemon slices.
- Sprinkle with grated Parmesano Reggiano or Pecorino Romano cheese.
More vegetable side dish recipes:
- Shaved Brussels Sprouts Salad
- Charred Summer Vegetables
- Simple Grilled Vegetables
- Roasted Acorn Squash
- Sauteed Zucchini and Carrots
Roasted Brussels Sprouts and Squash with Dried Cranberries
- 1.5 pounds Brussels sprouts trimmed and halved
- 1 pound butternut squash peeled and cubed
- 1 large red onion but into wedges
- 4 Tablespoons olive oil 3 - 4, 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.