These Honey Roasted Brussels Sprouts with Butternut Squash & Cranberries are the perfect Thanksgiving or Christmas dinner side dish! With only 6 ingredients, these veggies are super easy to make and flavored with honey, olive oil and a little cinnamon.
Looking for more Thanksgiving side dish ideas? Try my Chunky Garlic Mashed Potatoes!
Honey Roasted Brussels Sprouts with Butternut Squash
So I feel like brussels sprouts have a bit of a bad rap. It took me until well into my adult life to even want to try them. They often just look unappealing. But since they’ve become more trendy recently, I’ve tried them quite a bit and have fallen in love, especially when they’re nice and crispy. Now when I see them at restaurants, I pretty much always get them.
And then the twins LOVE butternut squash. They have it almost weekly – just tossed with some olive oil and cinnamon. Lately I’ve even done it mashed with some cinnamon and Brooks loves it even more. Seeing that clumsy little kid eat it with a spoon is just adorable. He’d lick the plate if he knew how.
All that to say that this dish is perfect for our family. I’ll eat all the brussels sprouts, the boys can eat the squash (naturally I have some too, but try to leave most for them) and then we can share the cranberries.
Don’t worry about the hubs – he’s decided veggies are evil. Weirdo.
How to make Honey Roasted Brussels Sprouts with Butternut Squash
There are two things that make these veggies perfect:
- They are so darn easy to make. The most time consuming part is just chopping the veggies.
- It’s a lightly sweet veggie, which is the best way to have them. A little bit of honey gives them nice flavor.
So when it comes to chopping your veggies, you’re going to want to try to chop the brussels and squash into similar sizes. Your brussels should be cut in half, so chop your squash so that the cubes are roughly the same size. This will help with more even cooking, so that one veggie doesn’t take longer to cook than the other.
Once chopped, add the squash to a large bowl and toss it with the cinnamon. Then add the brussels sprouts and toss all of it with some olive oil, honey and salt.
Spread the veggies evenly onto a lined baking sheet and bake it in a 450 degree oven for about 20-30 minutes. The exact time will depend on just how big your veggies are cut.
Bake the veggies until fork tender. Just before they seem like they’ll be done, toss the cranberries onto the pan for the last five minutes.
When done, add the veggies back to the large bowl and toss with the remaining honey. You can add additional salt at this point too.
The Perfect Holiday Side Dish Idea
These brussels sprouts make an amazing side dish that we love anytime – including on the holidays! They’re a hit every time and I hope you love it!
More Side Dishes To Enjoy:Print
1 pound butternut squash, peeled and cut into chunks (about 3 1/2 cups butternut squash chunks)
1 pound brussels sprouts, trimmed and cut in half (about 4 cups)
1/2 tsp ground cinnamon
3 tbsp olive oil
4 tbsp honey, divided
Salt, to taste
1/2 cup (62g) dried cranberries
1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray.
2. Add the squash to a large bowl and toss with cinnamon.
3. Add the brussels sprouts to the bowl and toss all with olive oil and 1 tablespoon of honey. Add salt to taste.
4. Spread the vegetables evenly onto the baking sheet, placing the brussels sprouts so they are cut side down.
5. Bake for 20 to 30 minutes (timing will depend on the cut size of your veggies). Add the dried cranberries to the baking sheet for the last five minutes. Remove from the oven when fork tender.
6. Add the brussels, butternut squash and cranberries back to the large bowl. Add the remaining honey and gently toss. Serve immediately.
- Serving Size: 1 serving
- Calories: 207
- Sugar: 24.4 g
- Sodium: 406.8 mg
- Fat: 7.4 g
- Carbohydrates: 37.7 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: Honey Roasted Brussels Sprouts with Butternut Squash, Brussels Sprouts