How to make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

 When the weather turns cool and cozy meals become a daily craving, few dishes capture comfort and color quite like roasted vegetables. Among the most satisfying combinations is sweet butternut squash paired with crispy Brussels sprouts — elevated with a glossy cranberry glaze that brings everything together in a beautiful balance of sweet and savory.

This dish is perfect for holiday tables, weeknight dinners, or meal prep. It’s vibrant, nutritious, and surprisingly simple to prepare. Whether you’re serving it as a side dish or making it the centerpiece of a plant-forward meal, cranberry-glazed roasted butternut squash and Brussels sprouts deliver warmth and depth in every bite.

Let’s explore how to make this flavorful dish step by step — plus tips for getting that perfect caramelized finish.

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Why This Combination Works So Well

This recipe works because it balances contrasting flavors and textures:

• Butternut squash adds natural sweetness and a soft, creamy interior.

• Brussels sprouts provide a slightly bitter edge that crisps beautifully when roasted.

• Cranberries contribute tartness that brightens the entire dish.

Roasting enhances the vegetables’ natural sugars, creating caramelization that pairs beautifully with the glossy cranberry glaze.

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Ingredients You’ll Need

Here’s what you’ll need for 4–6 servings:

Vegetables:

• 1 medium butternut squash, peeled and cubed

• 1 pound Brussels sprouts, trimmed and halved

• 2–3 tablespoons olive oil

• Salt and black pepper to taste

Cranberry Glaze:

• 1 cup fresh or frozen cranberries

• 2–3 tablespoons maple syrup or honey

• 2 tablespoons orange juice (freshly squeezed)

• 1 teaspoon orange zest (optional but recommended)

• 1 tablespoon balsamic vinegar

• 1 small garlic clove, minced

• Pinch of salt

Optional toppings:

• Chopped pecans or walnuts

• Crumbled goat cheese or feta

• Fresh thyme or rosemary

When the weather turns cool and cozy meals become a daily craving, few dishes capture comfort and color quite like roasted vegetables. Among the most satisfying combinations is sweet butternut squash paired with crispy Brussels sprouts — elevated with a glossy cranberry glaze that brings everything together in a beautiful balance of sweet and savory.

This dish is perfect for holiday tables, weeknight dinners, or meal prep. It’s vibrant, nutritious, and surprisingly simple to prepare. Whether you’re serving it as a side dish or making it the centerpiece of a plant-forward meal, cranberry-glazed roasted butternut squash and Brussels sprouts deliver warmth and depth in every bite.

Let’s explore how to make this flavorful dish step by step — plus tips for getting that perfect caramelized finish.

---

Why This Combination Works So Well

When the weather turns cool and cozy meals become a daily craving, few dishes capture comfort and color quite like roasted vegetables. Among the most satisfying combinations is sweet butternut squash paired with crispy Brussels sprouts — elevated with a glossy cranberry glaze that brings everything together in a beautiful balance of sweet and savory.

This dish is perfect for holiday tables, weeknight dinners, or meal prep. It’s vibrant, nutritious, and surprisingly simple to prepare. Whether you’re serving it as a side dish or making it the centerpiece of a plant-forward meal, cranberry-glazed roasted butternut squash and Brussels sprouts deliver warmth and depth in every bite.

Let’s explore how to make this flavorful dish step by step — plus tips for getting that perfect caramelized finish.

---

Why This Combination Works So Well

This recipe works because it balances contrasting flavors and textures:

• Butternut squash adds natural sweetness and a soft, creamy interior.

• Brussels sprouts provide a slightly bitter edge that crisps beautifully when roasted.

• Cranberries contribute tartness that brightens the entire dish.

Roasting enhances the vegetables’ natural sugars, creating caramelization that pairs beautifully with the glossy cranberry glaze.

---

Ingredients You’ll Need

Here’s what you’ll need for 4–6 servings:

Vegetables:

• 1 medium butternut squash, peeled and cubed

• 1 pound Brussels sprouts, trimmed and halved

• 2–3 tablespoons olive oil

• Salt and black pepper to taste

Cranberry Glaze:

• 1 cup fresh or frozen cranberries

• 2–3 tablespoons maple syrup or honey

• 2 tablespoons orange juice (freshly squeezed)

• 1 teaspoon orange zest (optional but recommended)

• 1 tablespoon balsamic vinegar

• 1 small garlic clove, minced

• Pinch of salt

Optional toppings:

• Chopped pecans or walnuts

• Crumbled goat cheese or feta

• Fresh thyme or rosemary

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Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).

2. Peel and cube the butternut squash into evenly sized pieces (about 1 inch).

3. Trim the ends of the Brussels sprouts and slice them in half.

4. Toss the vegetables in a large bowl with olive oil, salt, and pepper until evenly coated.

Spread them out on a large baking sheet in a single layer. Avoid overcrowding — this is essential for proper caramelization.

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Step 2: Roast to Perfection

Roast the vegetables for 25–35 minutes, flipping halfway through.

You’ll know they’re ready when:

• The squash is fork-tender

• The Brussels sprouts have crispy, golden edges

• You see caramelized brown spots

If you want extra crispiness, turn on the broiler for the final 2–3 minutes — but watch carefully to prevent burning.

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Step 3: Make the Cranberry Glaze

While the vegetables roast, prepare the glaze.

1. In a small saucepan over medium heat, combine cranberries, maple syrup, orange juice, balsamic vinegar, garlic, and a pinch of salt.

2. Stir occasionally as the cranberries begin to pop and release their juices.

3. Simmer for about 8–10 minutes until the mixture thickens into a glossy sauce.

4. Add orange zest at the end for extra brightness.

If you prefer a smoother glaze, you can blend it lightly or mash the cranberries with the back of a spoon.

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Step 4: Combine and Finish

Once the vegetables are roasted:

• Transfer them to a large serving bowl.

• Drizzle the warm cranberry glaze over the top.

• Toss gently to coat.

Add optional toppings like toasted pecans, crumbled cheese, or fresh herbs for added texture and flavor.

Serve warm.

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Flavor Variations to Try

One of the best things about this dish is how adaptable it is.

Add Heat

Sprinkle red pepper flakes into the glaze for a sweet-spicy contrast.

Make It Savory

Add a splash of soy sauce or Dijon mustard to deepen the flavor.

Add Protein

Top with roasted chickpeas or sliced grilled chicken for a complete meal.

Make It Vegan

Use maple syrup instead of honey and skip dairy toppings.

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Tips for Perfect Roasted Vegetables

1. Cut Evenly

Uniform pieces cook at the same rate.

2. Don’t Crowd the Pan

Overcrowding causes steaming instead of roasting.

3. Use High Heat

400°F is ideal for caramelization.

4. Flip Midway

Turning vegetables halfway through ensures even browning.

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Nutritional Benefits

This dish isn’t just delicious — it’s packed with nutrients.

Butternut Squash

• Rich in vitamin A

• High in fiber

• Contains antioxidants

Brussels Sprouts

• Excellent source of vitamin C

• High in vitamin K

• Supports digestive health

Cranberries

• Loaded with antioxidants

• May support urinary tract health

• Add immune-supporting nutrients

Together, these ingredients create a dish that’s both comforting and nourishing.

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When to Serve It

This cranberry-glazed roasted vegetable dish shines during:

• Thanksgiving

• Christmas dinners

• Fall gatherings

• Sunday roasts

• Weeknight family meals

Its vibrant colors make it visually stunning on a holiday table, while its simplicity makes it practical for everyday cooking.

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Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Warm in a 350°F oven for 10–15 minutes

• Or sauté lightly in a skillet for crispier results

Avoid microwaving if you want to maintain texture.

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Why This Recipe Feels Special

There’s something magical about the way sweet cranberries glaze roasted vegetables. The tart pop of fruit against caramelized edges creates complexity without requiring complicated techniques.

It’s the kind of dish that feels gourmet yet approachable — impressive enough for guests, simple enough for beginners.

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Final Thoughts

Cranberry-glazed roasted butternut squash and Brussels sprouts is more than just a side dish — it’s a celebration of seasonal flavors.

The sweetness of squash, the crisp bite of Brussels sprouts, and the tangy brightness of cranberry glaze come together in perfect harmony. Whether served at a holiday feast or enjoyed on a cozy evening at home, this recipe delivers comfort, color, and flavor in every bite.

Try it once, and it may become a new seasonal favorite in your kitchen.