Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries
Description:
This roasted vegetable medley is a perfect balance of savory and sweet — caramelized Brussels sprouts and tender butternut squash tossed with dried cranberries for a touch of tartness. It’s a colorful, wholesome side dish that works beautifully for fall dinners, holiday gatherings, or as a simple, nutrient-rich weekday meal.
Ingredients
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1 lb (450 g) Brussels sprouts, trimmed and halved
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2 cups butternut squash, peeled and cubed
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2 tbsp olive oil (or spray for a lighter version)
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Salt and black pepper, to taste
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1 tsp garlic powder
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1 tsp thyme or rosemary (optional)
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1/4 cup dried cranberries
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Optional: 1 tbsp maple syrup or balsamic glaze for finishing
Instructions
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