Are you looking for an easy Thanksgiving side dish? Try these oven-roasted Brussels sprouts with butternut squash and fresh cranberries. Tossed in a little olive oil and roasted until caramelized, the cranberries burst and become plump and juicy, creating a delicious blend of sweet, savory, and tart flavors.
Lately my air fryer has gotten a lot of attention, so the oven needed a little love. Roasting butternut squash and Brussels sprouts together was the perfect way to bring it back into rotation. The sprouts crisp up nicely while the squash becomes tender and slightly sweet. Adding fresh cranberries gives a festive pop of color and acidity; they burst as they bake and add juicy little pockets of tartness. For an extra savory touch, sprinkle some crisp bacon or pancetta on top after roasting.
Air Fryer Option
This recipe can be made in an air fryer if you prefer. I was skeptical about cooking the squash and sprouts together, but they turned out well: the sprouts crisped up while the squash cooked through. If you use an air fryer, check for doneness earlier, since cooking times can vary by model. For a festive touch, include fresh cranberries; they burst and become plump during cooking. Nuts like pecans or walnuts add crunch if sprinkled on after roasting, and a drizzle of maple syrup or balsamic glaze complements the flavors beautifully.
Ingredients Needed
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 (8-oz) bag Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Optional Additions
These extras are optional but delicious additions. They will change nutrition and any diet-point totals.
- Pecans, walnuts, or pumpkin seeds for crunch — add after roasting
- Maple syrup or a sprinkle of cinnamon for extra sweetness and warmth
- Balsamic glaze or a splash of balsamic vinegar for bright acidity
- Crisped bacon or pancetta for a savory, smoky finish
How to Make Roasted Brussels Sprouts and Butternut Squash
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Prepare the butternut squash. Cut off the top and bottom so it stands steady, slice it lengthwise, scoop out the seeds, peel with a vegetable peeler, and cut into 1-inch cubes.
Step 3: Trim the Brussels sprouts, remove any yellow outer leaves, and slice each sprout in half.
Step 4: In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, fresh cranberries, olive oil, and salt and pepper. Toss gently to coat—it’s fine if some pieces have less oil than others.
Step 5: Spread the vegetables in an even layer on a sheet pan, giving them room so they roast rather than steam.
Step 6: Roast in the preheated oven for about 40 minutes, stirring or shaking the pan once or twice so everything browns evenly. Roast until the Brussels sprouts are crisped at the edges and the squash is tender.
Serve: Divide into six portions, about 1 cup each, and serve warm. If using optional nuts or a glaze, add them just before serving.
Roasted Brussels Sprouts FAQ
Trim the top and bottom so the squash stands upright. Slice it down the middle, scoop out the seeds, then peel the outside with a vegetable peeler. Finally, cut into cubes.
Brussels sprouts roast beautifully with butternut squash, cranberries, bacon or pancetta, and nuts like pecans or walnuts. A drizzle of balsamic glaze or a touch of maple syrup elevates the flavors.
Trim the brown ends and remove any yellow or damaged outer leaves. Halve each sprout so the cut side can brown in the oven.
How-to Video
More Great Recipes to Try:
- Air Fryer Onion Rings
- Grinder Salad Sandwich — TikTok Recipe
- Zero Point Cabbage Soup
- Air Fryer Mozzarella Sticks
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
If you try this Roasted Brussels Sprouts with Cranberries, let me know how it turned out in the comments — I love hearing from readers!
Roasted Brussel Sprouts and Butternut Squash
Description
Simple to prepare and full of seasonal flavor, this roasted mix of Brussels sprouts, butternut squash, and cranberries is a reliable side for holiday dinners or weeknight meals.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 (8 oz) bag Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
Preheat the oven to 400°F (200°C).
- Cut off the ends of the butternut squash, slice it in half lengthwise, scoop out the seeds, peel, and cut into 1-inch cubes.
- Trim and halve the Brussels sprouts.
- Toss squash, sprouts, cranberries, olive oil, salt, and pepper in a bowl until lightly coated.
- Spread the mixture in a single layer on a sheet pan.
- Roast for about 40 minutes, stirring once or twice, until the sprouts are browned at the edges and the squash is tender.
- Divide into six servings, about 1 cup each. Add optional toppings like nuts, bacon, or a drizzle of balsamic glaze before serving.
Notes
myWW points (approximate): Blue: 1; Green: 1; Purple: 1. Optional additions will affect point values.
Nutrition
- Serving Size: 1
- Calories: 168
- Sugar: 19g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 2g
I am not affiliated with WW (formerly Weight Watchers). I share my own recipes and the Freestyle/SmartPoints shown are calculated for reference. Terminology varies but refers to the same WW program.