Celebrate the season with this colorful side dish of roasted brussels sprouts, butternut squash, cranberries and pecans all dressed with a simple & subtle orange-cinnamon dressing. It’s full of fall flavors to share with friends and family!
It’s Friendsgiving time, and I am part of a wonderful campaign associated with Sprouts and Hans Celestial. The dish I’m sharing is a no-fuss vegan side dish that is both simple and delicious. With minimal ingredients, this dish will be ready in just under an hour, the longest part is the roasting. It’s a sweet and savory combination with each ingredient shining through, and together they mingle perfectly.
I’m excited to share this recipe with you, it was delicious, and I hope you enjoy it as much as I did!
How To Make Roasted Brussels Sprouts & Butternut Squash w/ Cranberries & Pecans
Start by prepping the brussels sprouts and butternut squash. Drizzle with olive oil and sprinkle with salt (and pepper too if you like). Arrange brussels sprouts cut side down. This will help caramelize them. Place in oven to roast, add the cranberries and pecans 5 minutes before removing from the oven.
While veggies are roasting, prepare the simple dressing. It will add a nice subtle warm & citrus flavor. Once vegetables are ready, combine with the dressing and add salt & pepper to taste. Transfer to serving dish.
You’re all set to share with friends and family!
ROASTED BRUSSELS SPROUTS & BUTTERNUT SQUASH W/ CRANBERRIES & PECANS
Celebrate the fall season with friends and family sharing this sweet & savory vegan side dish! Full of caramelized flavor and hint of cinnamon and orange!
- 1 – 2 tablespoons olive oil
- 1 lb. brussels sprouts
- 1 small butternut squash (about 4 cups)
- 1/3 cup Sprouts bulk dried cranberries
- 1/2 cup Sprouts bulk raw pecans
- 1/2 orange, juice of (about 1/4 cup)
- generous pinch of Simply Organic cinnamon
- mineral salt & fresh cracked pepper
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or lightly grease with oil.
Prep veggies: Cut ends off butternut squash, and peel (a vegetable peeler works great). Slice butternut squash in half lengthwise, scoop out seeds, and dice into 1/2 inch cubes. Trim the bottom of the brussels sprouts and slice them in half lengthwise. If brussels sprouts are on the larger side, quarter them instead.
Roast: Place the brussels sprouts and squash on the baking sheet, drizzle with a little oil, and toss to coat. Arrange the vegetables in a single layer, making sure the brussels sprouts are cut side down. Sprinkle with salt. Place the baking sheet in the oven and roast for 40 minutes, stirring after 25 minutes. About 5 minutes before removing the vegetables, add the cranberries and pecans to the baking sheet. Remove and let cool slightly.
Dressing: In a small bowl, squeeze the juice from 1/2 orange and add a generous dash of cinnamon, mix well.
Assemble: In a large mixing bowl, add the roasted vegetables along with the orange-cinnamon dressing. Add salt and freshly cracked pepper to taste. The cinnamon is subtle here, add more as desired.
Transfer to serving dish. Enjoy warm, at room temp or chilled.
Vary the recipe by replacing the cranberries with pomegranate seeds.
This post is sponsored by Sprouts. All opinions are my own. I loved working with the products they sent to me. Hans Celestial and Sprouts Brand products rule! Thank you for supporting TSV’s wonderful sponsors.