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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:
Cheesy Hash Brown Casserole
Chunky Garlic Mashed Potatoes
Sweet Potato Casserole with Marshmallows
Classic Green Bean Casserole
Classic Homemade Stuffing Recipe
Mom’s Amazing Baked Beans
Honey Roasted Brussels Sprouts with Butternut Squash and Cranberries
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
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
Instructions
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.
Nutrition
- 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
I love all of your recipes! None have failed me yet! I also adore the scripture verses that you include on your blog!✝️♥️🙏
★★★★★
Awesome! Thank you! So glad you enjoy everything!
Can you cook this at 375? Have to cook a few other things at the same time that wouldn’t do well at 450
You could but they won’t be quite as crisp if baked at a lower temperature.
Can you make this the day before?
I probably wouldn’t recommend it. It’ll lose its crispness. But it would still taste fine.
Can I use fresh cranberries instead of dried?
Sure!
Just read the other comments about using fresh sweet potatoes, I bet it would be good with fresh sweet potatoes ( the only kind I ever use) and maybe the acorn squash. I’d get all of my FAVORITES in one dish.
I’d like to know if I can use acorn squash instead of butternut. I love acorn and so does my Daughter. I’m making this for Thanksgiving. I can’t wait. It looks delicious
That should be fine.
I’m planning on making this for this Christmas. I have a couple of daughters in law that are gluten-free so this will be amazing. I just want to know if I can used dry cherries instead of cranberries just for my preference. Thanks
Sure, dried cherries should be fine.
Hi Lindsay! I just stumbled upon this recipe, and wonder if I could substitute fresh sweet potato for the squash? I love Brussels sprouts in anything, but not squash….BTW—I’m a big fan of your blog and have made lots of your fabulous cakes! Thanks!
Glad to hear you enjoy everything! And yes, sweet potato would be delicious!
Hi! This dish looks delicious! I look forward to trying it! I am interested in making it for Thanksgiving, but will be traveling a couple of hours to our destination. Do you think I could make it, transport it, and then just warm it up in the oven? Thanks for your help!
That should be fine. You might consider under cooking the veggies just a little bit, since they will cook a little bit more when you warm them up. I hope you enjoy them!
Honestly I haven’t made this yet, I will make before Thanksgiving just to check it out. The reason for 5 stars is the ingredient list . I love butternut squash and Brussels sprouts so it’s already a win in my opinion. Thanks for this recipe.
★★★★★