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Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • 2 cups Brussels sprouts sliced in half
  • 2 cups butternut squash peeled & diced
  • ½ red onion sliced
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 tbsp dried cranberries
  • 1 tbsp fresh parsley chopped
  • balsamic glaze if desired

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Coat the baking sheet with coconut oil cooking spray.
  2. Toss the sliced Brussels sprouts, diced butternut squash, and sliced onion on the baking sheet with olive oil until evenly coated. Season the veggies with sea salt and freshly cracked pepper, to taste.
  3. Place into the oven and roast for 7-8 minutes. Gently flip the vegetables with a spatula, then return to the oven to roast for another 7-8 minutes, or until the veggies are fork-tender and golden.
  4. Remove from the oven then sprinkle with the dried cranberries.
  5. Spoon into a serving bowl. Serve immediately with balsamic glaze drizzled on top, if desired.