Honey Roasted Brussels Sprouts
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 ½ cups)
- 1 pound brussels sprouts (trimmed and cut in half, about 4 cups)
- ½ teaspoon ground cinnamon
- 3 tablespoons olive oil
- 4 tablespoons honey (divided)
- salt (to taste)
- ½ 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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
