Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries


Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

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Servings and Ingredients

Serves 4
1 lbs. butternut squash, peeled and cut into 3/4-inch chunks
1 lbs. Brussels sprouts, trimmed and halved
2 tbsp. plus 1 tsp extra-virgin olive oil, divided
½ tsp. kosher sea salt
Black pepper, to taste
¼ c. dried cranberries
Balsamic Vinaigrette
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
¼ tsp. honey
¼ tsp. Dijon mustard
Salt and black pepper, to taste


  1. Preheat oven to 450 degrees.
  2. Place squash chunks and Brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons olive oil and salt and pepper; gently toss with until well combined. Spread vegetables out evenly onto a baking sheet.
  3. Roast for 20 to 30 minutes, tossing gently once or twice throughout cooking, until caramelized.
  4. Sprinkle dried cranberries onto baking sheet during the last 5 minutes of roasting.
  5. Toss vegetables with the remaining teaspoon of olive oil and allow them to cool slightly while you prepare the vinaigrette.
  6. In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt and pepper.
  7. Place roasted vegetables in a large bowl. Pour on vinaigrette and gently toss until lightly dressed. Enjoy warm, lukewarm or cold.

Nutrition facts


240 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Sodium: 280mg
  • Total Carbohydrates: 30g
  • Protein: 5g

Daily Values

Vitamin A 270%
Vitamin C 190%
Iron 15%
Calcium 10%