Description
Elevate your Thanksgiving feast with this vibrant side dish that features roasted butternut squash, crispy Brussels sprouts, tart cranberries, and crunchy pecans. The perfect blend of textures and flavors creates a festive medley that complements turkey beautifully or serves as a delicious vegetarian option. Quick to prepare and visually stunning, this dish will be a highlight on your holiday table.
Ingredients
Scale
- 2 cups butternut squash (diced)
- 2 cups Brussels sprouts (halved)
- 1 cup cranberries (fresh or dried)
- 1 cup pecans (chopped)
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine diced butternut squash, halved Brussels sprouts, cranberries, and chopped pecans.
- Drizzle with olive oil and maple syrup; season with salt and pepper. Toss to coat evenly.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes until tender and golden brown, stirring halfway through for even cooking.
- Serve warm and enjoy the colorful medley!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor, sprinkle feta cheese on top before serving. - Substitute dried cherries for cranberries for a different twist. - Ensure uniform cutting of vegetables for even roasting.