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These honey-roasted Brussels sprouts with chewy cranberries are a comforting veggie side packed with warm spice. With tender butternut squash for more natural sweetness, it’s a go-to recipe for weeknights and holiday dinners.
These honey-caramelized roasted Brussels sprouts are the reason I fell in love with fall veggies. With charred, crispy goodness, every bite is toasty and perfectly sweetened. Creamy butternut squash turns it into a dreamy veggie medley too. To bring everything together, I add a sprinkle of spicy cinnamon and salt. Served with fruity cranberries for a sweet-and-tart flavor, they’re a massive hit at any dinner table. Best of all, this recipe needs only 6 ingredients!
Why You’ll Love These Roasted Brussels Sprouts
- Beginner-friendly. Toss the veggies, roast, and serve. That’s it! The oven does all the work for you.
- Great for meal prep. Double the recipe and keep it in the fridge or pop it in the freezer for busy weeknights.
- Perfect for every occasion. Serve them with a juicy steak on Wednesday night or roasted turkey on Thanksgiving.
- Naturally sweet. There’s no added sugar in the recipe. All you need is a bit of honey and earthy cinnamon.
What You’ll Need
Dried cranberries add a pop of tartness to balance out the butternut squash and roasted Brussels sprouts’ sweetness. Once you’re ready to start cooking, the recipe card at the bottom of the post has exact ingredient amounts and step-by-step instructions.
- Butternut squash – You need to remove the seeds.
- Brussels sprouts – Make sure they’re about the same size so they cook evenly.
- Ground cinnamon – Feel free to use ground nutmeg.
- Olive oil – Avocado, coconut, and vegetable oil work too.
- Honey – Maple syrup and agave nectar are great swaps.
- Salt – Kosher salt is best.
- Dried cranberries – They shouldn’t be too old because they’ll dry out more in the oven. You can also use golden raisins.
Variation Ideas
These warmly spiced roasted Brussels sprouts with butternut squash can go from a fall-flavored side to a year-round recipe with crispy, cheesy, or smokey ingredients.
- Spice it up. Toss the veggies with 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/4 teaspoon ground cumin, and 1/4-1/2 teaspoon red pepper flakes for more flavor and texture.
- Go smokey. Cook 5-6 bacon strips until crispy. Reserve the bacon grease and use it to toss the butternut and Brussels sprouts instead of olive oil. Continue with the recipe as usual. Garnish with crumbled bacon and enjoy an ultra-smokey bite.
- Make it fruitier. Mix in 1/2 cup dried apricots, dried apples, or halved dried figs for extra sweetness.
- Use cheese. Once out of the oven, sprinkle the recipe with 1/2 cup shredded parmesan cheese, crumbled feta, or goat cheese to add savoriness and tang.
- More veggies. Stir in 2-3 cups leftover roasted broccoli or cauliflower into the baking sheet during the last 10 minutes of baking for a heartier bite.
Tips for Perfectly Roasted Brussels Sprouts
Homemade roasted Brussels sprouts will become your go-to veggie side if you master how to get them perfectly browned and crispy every time. These tips will help you do just that:
- Line it. Reduce clean-up by lining the baking sheet with parchment paper. Avoid foil because it increases the chances of sticking.
- Turn the baking sheet. Avoid the urge to stir the veggies or shake the baking sheet halfway through the baking time. Brussels sprouts caramelize a lot better when they’re left alone. I recommend that you simply turn the tray instead.
- Pick the right ones. Choose fresh Brussels sprouts that are bright green and firm. Stay away from ones with yellow leaves or brown spots because those will taste bitter.
- Spread out. I recommend using a 9×13″ or 18×13″ baking sheet so the veggies can spread out and crisp up evenly. The closer together they are, the softer they’ll turn out because they’ll “steam”. Bake in batches if you have to.
- Cut-side down. Placing the Brussels sprout halves on the baking sheet with the cut-side facing down will caramelize their surface area while ensuring the tops are ultra-crispy.
Serving Suggestions
These roasted Brussels sprouts are a classic side for weeknight and holiday dinners. I love them with roasted turkey, Instant Pot Pork Roast, or Three Meat Italian Pie. Steak and grilled chicken work too. Other sides that pair well with the recipe are fresh salads, creamed spinach, and potatoes au gratin.
How to Store and Reheat Extras
These oven-roasted Brussels sprouts are crispiest the day they’re made, but you can store the leftovers for later.
- Fridge: Place them in an airtight container for up to 5 days. Discard if the Brussels sprouts taste bitter or sour.
- Freezer: Transfer to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Microwave in 20-second increments, stirring between each one, until warm. You can also use a pan over medium-high heat for 8-10 minutes. For large portions, use the oven at 300F for 20-25 minutes.
More Easy Side Dishes
Honey Roasted Brussels Sprouts
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This cinnamon, honey-roasted Brussels sprouts recipe with butternut squash and fruity cranberries is an easy veggie side for every occasion.
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.
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
This was super good. Even my husband loved it! 😉
I’m so glad to hear that!
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.