Introduction to Roasted Brussels Sprouts and Cinnamon Butternut Squash
Why homemade dishes are so satisfying
There’s something uniquely fulfilling about creating homemade dishes. When you cook from scratch, you get to choose the freshest ingredients, experiment with flavors, and savor every bite knowing you've poured your love into it. Preparing meals, especially healthy ones like Roasted Brussels Sprouts and Cinnamon Butternut Squash, allows you to connect with your food in a way that store-bought options simply cannot provide. Plus, it’s an excellent opportunity to impress your friends and family during special occasions!
The appeal of Roasted Brussels Sprouts and Cinnamon Butternut Squash
This delightful recipe perfectly balances the earthy flavors of Brussels sprouts with the warm sweetness of butternut squash, enhanced by the comforting touch of cinnamon. Not only does this dish bring vibrant colors to your table, but it also packs a nutritious punch. With the added crunch of pecans and the chewiness of cranberries, each bite offers a variety of textures and tastes that will have everyone reaching for seconds! As a side dish for Thanksgiving, Christmas, or New Year’s Eve, it’s sure to become a beloved favorite. Ready to dive into this flavorful journey? Let's get cooking!
For more delicious ideas, check out 60 Thanksgiving side dishes or explore a complete Thanksgiving menu for a feast everyone will remember!
Ingredients for Roasted Brussels Sprouts and Cinnamon Butternut Squash
Essential ingredients for the dish
To create the delicious Roasted Brussels Sprouts and Cinnamon Butternut Squash, you'll need a selection of fresh ingredients that bring out the rich flavors. Here’s what you’ll need:
- Brussels Sprouts: 3 cups, trimmed and cleaned.
- Butternut Squash: 1.5 lbs, peeled and cubed.
- Olive Oil: Essential for roasting; you'll use it in both vegetable preparations.
- Maple Syrup: About 3 tablespoons for a touch of sweetness.
- Ground Cinnamon: Just half a teaspoon elevates the flavor profile.
Optional ingredients for enhanced flavor
While the essential ingredients form a flavorful base, you can enhance your dish with these optional ingredients:
- Pecans: 2 cups of pecan halves add a delightful crunch.
- Dried Cranberries: 1 cup for a burst of tartness.
- Extra Maple Syrup: 2-4 tablespoons, if you prefer a sweeter finish.
Feel free to explore variations by adding your favorite herbs or spices, like thyme or nutmeg. For more inspiration on enhancing flavor, check out this guide on seasonal vegetables.
Step-by-step preparation for Roasted Brussels Sprouts and Cinnamon Butternut Squash
Gathering and prepping your ingredients
Before diving into this delicious side dish, it’s crucial to have everything in order. For the Roasted Brussels Sprouts and Cinnamon Butternut Squash, you’ll need:
- Brussels sprouts: About 3 cups, trimmed and halved.
- Butternut squash: 1.5 lbs, peeled, seeded, and cut into 1-inch cubes (roughly 4 cups).
- Pecans: 2 cups, halved.
- Dried cranberries: 1 cup for that sweet burst.
- Olive oil, salt, maple syrup, and ground cinnamon.
Once you have all your ingredients laid out, wash and prep them to save time while cooking!
Roasting Brussels sprouts
Begin by preheating your oven to 400°F. While the oven warms up, take those beautiful halved Brussels sprouts and toss them in a bowl with 2 tablespoons of olive oil and a sprinkle of salt. Make sure they are well-coated!
- Tip: A light coating of oil on the Brussels helps them achieve that lovely golden-brown color.
Next, place them cut side down on a foil-lined baking sheet. Roast these bad boys for 20-25 minutes. Around the last 5-10 minutes, flip them for an even char. You want a little crisp without burning them—keep an eye on ‘em!
Preparing and roasting butternut squash
While your Brussels sprouts are roasting, let’s focus on that cinnamon butternut squash. In a medium bowl, combine the cubed squash with 1 tablespoon of olive oil, 3 tablespoons of maple syrup, and ½ teaspoon of ground cinnamon. Toss until evenly coated.
Spread the squash on another foil-lined baking sheet, and roast in the same oven alongside the Brussels sprouts for about 20-25 minutes, turning halfway through to ensure they're tender and caramelized.
- Note: Roasting the Brussels sprouts and butternut squash together not only saves time but maximizes flavors, allowing them to complement each other!
Toasting pecans
In a separate baking sheet, toast 2 cups of pecan halves at 350°F. Spread them out in a single layer on parchment paper and let them toast for 5-7 minutes, checking frequently to avoid burning.
- Pro tip: The toasted pecans will add a fantastic crunch to your dish—don’t skip this step!
Combining all ingredients
Once everything is roasted and toasted, bring it all together. In a large bowl, combine the roasted Brussels sprouts, butternut squash, toasted pecans, and dried cranberries. Feel free to drizzle in a little extra maple syrup if you like a touch more sweetness; just add it gradually and taste as you mix.
- The Roasted Brussels Sprouts and Cinnamon Butternut Squash dish is not just about flavor but also about texture and visual appeal. Enjoy your colorful creation!
With vibrant colors and seasonal flavors, this dish will surely be a hit at your next holiday gathering. Enjoy the process, and don’t forget to savor every bite!
Variations on Roasted Brussels Sprouts and Cinnamon Butternut Squash
Enhancing your Roasted Brussels Sprouts and Cinnamon Butternut Squash dish can introduce delightful twists to your meals. Here are some dynamic variations!
Add Different Nuts or Fruits
Consider swapping in walnuts or almonds for pecans for a unique crunch. You can also experiment with fruits like dried cherries or apricots to contrast the savory flavors with a hint of sweetness.
Spice It Up with Alternative Seasonings
For an extra flavor boost, try incorporating spices like nutmeg or smoked paprika into the mix. A dash of cumin can add an earthy depth, elevating the taste of roasted vegetables and making this hearty dish even more enjoyable.
Experimenting with flavors not only keeps your meals exciting but also caters to diverse palates. Happy roasting!
Cooking tips and notes for Roasted Brussels Sprouts and Cinnamon Butternut Squash
Key roasting techniques
To achieve perfectly roasted Brussels sprouts and cinnamon butternut squash, keep these tips in mind:
- Uniform Cut: Make sure all your veggies are cut to a similar size for even cooking. That way, you won't end up with mushy pieces while others are still crunchy.
- High Heat: Roasting at 400°F helps create that desirable caramelization and flavor. Make sure your oven is fully preheated before adding the vegetables.
- Don’t Overcrowd: Spread your vegetables out on the baking sheet. Overcrowding leads to steaming, which prevents that beautiful roasting effect.
Tips for ingredient substitutions
Feel free to get creative with this recipe! If you don’t have Brussels sprouts or butternut squash on hand, consider using:
- Broccoli or Cauliflower instead of Brussels sprouts for a different veggie profile.
- Acorn squash or sweet potatoes in place of butternut squash for a similar sweet taste.
You can also swap pecans for other nuts like walnuts or almonds and use dried apricots instead of cranberries for a unique twist!
For more delicious substitutions, check out this helpful guide from Love and Lemons.
Experimenting with flavors is half the fun of cooking!
Serving Suggestions for Roasted Brussels Sprouts and Cinnamon Butternut Squash
Pairing with Main Dishes
These Roasted Brussels Sprouts and Cinnamon Butternut Squash make a versatile side dish that pairs beautifully with various main courses. Consider serving them alongside a juicy herb-marinated turkey breast, grilled chicken, or even a hearty lentil loaf for a vegetarian option. Their sweet and savory flavor profile complements the richness of meat dishes wonderfully, making for a well-balanced meal.
Creative Ways to Enjoy Leftovers
Leftover Roasted Brussels Sprouts and Cinnamon Butternut Squash can be deliciously repurposed! Toss them into a warm grain bowl with quinoa or farro, add some crumbled feta or goat cheese, and drizzle with balsamic glaze for a quick lunch. Alternatively, blend them into a creamy soup, or even mix them into a savory breakfast hash with eggs. The options are endless, so get creative and enjoy the flavors multiple times!
Time Breakdown for Roasted Brussels Sprouts and Cinnamon Butternut Squash
Preparation Time
Get yourself prepped for deliciousness with a quick 20 minutes of prep work. This includes washing and chopping your Brussels sprouts and butternut squash, as well as gathering your ingredients.
Cooking Time
Once everything is ready, you'll be roasting your Brussels sprouts and cinnamon butternut squash for about 20 minutes. After that, you can toast your pecans, which takes just a few extra minutes.
Total Time
In just 40 minutes, you’ll have a mouth-watering dish that’s not only visually stunning but also packed with flavor and nutrition. Perfect for holiday gatherings or a cozy dinner at home!
For step-by-step guidance, check out sources like EatingWell or Bon Appétit for further vegetable roasting tips.
Nutritional Facts for Roasted Brussels Sprouts and Cinnamon Butternut Squash
Caloric Content
Each serving of Roasted Brussels Sprouts and Cinnamon Butternut Squash contains approximately 508 calories. This makes it a hearty yet healthy side dish option for your festive gatherings, adding flavor without guilt.
Macronutrient Breakdown
Here’s a quick overview of the macronutrient composition:
- Carbohydrates: 49g
- Protein: 5g
- Fat: 35g
The combination of fiber-rich vegetables and healthy fats from pecans not only makes this dish delicious but also helps keep you satisfied throughout the day. For a complete nutritional profile, you can access detailed information about the health benefits of Brussels sprouts here. Enjoy this vibrant dish knowing it’s doing good things for your body!
FAQs about Roasted Brussels Sprouts and Cinnamon Butternut Squash
Can I make this dish ahead of time?
Absolutely! You can roast both Brussels sprouts and butternut squash a day in advance. Just let them cool completely, and then store them in an airtight container in the refrigerator. When you're ready to serve, simply reheat in the oven for a few minutes until warmed through. This is a great time-saver for holiday gatherings!
What’s the best way to store leftovers?
To keep your leftovers fresh, transfer them to an airtight container after your meal. Store in the refrigerator for up to 3-4 days. Reheat gently in a microwave or oven, and you may want to add a splash of water to prevent dryness during reheating.
How can I adjust the sweetness?
If you prefer a sweeter flavor, feel free to increase the maple syrup in the Roasted Brussels Sprouts and Cinnamon Butternut Squash recipe. Start by adding an extra tablespoon, taste, and then adjust according to your preference. You can even try using honey or agave syrup as alternatives for a different taste profile!
For more tips on how to customize this dish, check out these expert cooking techniques.
Conclusion on Roasted Brussels Sprouts and Cinnamon Butternut Squash
In summary, Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is a savory and sweet dish that brings festive flair to your holiday table. It’s nutritious, bursting with flavor, and sure to impress your guests. Don’t forget to customize it with your favorite toppings for an extra special touch!
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Equipment
- baking sheet
- medium bowl
- parchment paper
Ingredients
Roasted Brussels Sprouts
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- 0.25 teaspoon salt to taste
Roasted Butternut Squash
- 1.5 lb butternut squash peeled, seeded, cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 0.5 teaspoon ground cinnamon
Other Ingredients
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup optional
Instructions
How to roast Brussels Sprouts
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Trim ends of Brussels sprouts and remove yellow leaves.
- Then, slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, 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, turning them over during the last 5-10 minutes for even browning.
How to roast Butternut Squash
- 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, 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.
How to toast pecans
- Toast pecans in the preheated oven at 350 F.
- Line a baking sheet with parchment paper and toast the pecans for about 5 minutes, checking frequently to avoid burning.
Assembly
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
- For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired.
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