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Roasted Butternut Squash, Brussels Sprouts + Cranberries with an Orange Balsamic Glaze

Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

This vegetable side dish is wonderful to pair with Thanksgiving dinner or any other holiday meal.

 1 1 small butternut squash, peeled and cut into 1 inch chunks (about 2-3 cups)
 2 cups Brussels sprouts, sliced lengthwise in half
 1 cup fresh cranberries
 1 tbsp liquified coconut oil
 1 tbsp balsamic vinegar
 1 tsp maple syrup
 ¼ tsp sea salt
 ¼ tsp ground black pepper
  tsp cinnamon
  tsp cayenne pepper
 zest of one orange
1

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

In a large bowl combine butternut squash, Brussels sprouts, and cranberries and set aside.

In a small bowl combine oil,  balsamic vinegar, maple syrup, salt, pepper, cinnamon, cayenne and orange zest and mix well.

Pour dressing over vegetable combination and toss until coated well.

Spread vegetable combination onto the parchment paper of your baking sheet, spreading it out evenly.

Roast vegetables for 35 minutes, tossing them 1-2 times to ensure they caramelize easily on all sides.

Remove vegetables from the oven and let cool.  

Nutrition Facts

Servings 4


Amount Per Serving
Calories 114
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 20g7%

Dietary Fiber 5g20%
Sugars 7g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.