Description
Roasted Brussels sprouts, sweet butternut squash, earthy beets, tart cranberries, and toasted pecans tossed with balsamic. Cozy, colorful, and perfect for Thanksgiving or any winter feast.
Ingredients
3 cups Brussels sprouts, trimmed
4 cups butternut squash, peeled, seeded, cubed
2 beets
2 cups pecan halves
1 cup dried cranberries
Olive oil, to coat
Kosher salt, to taste
Balsamic glaze or balsamic vinegar + olive oil, for dressing
Instructions
1. Preheat oven to 375°F.
2. Toss Brussels sprouts with olive oil and salt; spread on a parchment-lined sheet. Roast 20–25 minutes until tender and crisp on the edges.
3. Toss butternut squash with olive oil and salt; roast on a separate sheet 20–25 minutes until caramelized and soft.
4. Boil whole beets 30–40 minutes until fork-tender; cool, peel, and dice.
5. Toast pecans at 350°F on a parchment-lined sheet 5–10 minutes, checking often.
6. In a large bowl, combine roasted Brussels sprouts, butternut squash, diced beets, dried cranberries, and toasted pecans.
7. Drizzle with balsamic glaze or a simple balsamic vinegar + olive oil dressing; toss and serve warm or at room temperature.
Notes
Best served warm or at room temperature.
Make ahead: store everything except pecans up to 2 days; reheat vegetables, then add pecans before serving.
Swap pecans with walnuts or cashews; replace cranberries with dried cherries or figs.
Time-saver: roast Brussels sprouts and squash at the same time on separate sheets.
Add protein: grilled chicken or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Thanksgiving
- Method: Roasting; Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 526