If you’re searching for a vibrant, heartwarming side dish that captures the spirit of the season, look no further than this Festive Roasted Vegetables with Butternut Squash, Brussels Sprouts, Apples, and Cranberries Recipe. It’s a delightful blend of sweet and savory flavors wrapped up in one gorgeous, colorful tray of goodness. The butternut squash’s creamy sweetness, the slight crunch of Brussels sprouts, the natural tartness of apples, and the pop of dried cranberries come together in a dish that feels like a warm holiday hug. Trust me, once you make this, it will become your go-to for any festive gathering or cozy weeknight dinner.
Ingredients You’ll Need
This recipe calls for a handful of simple, wholesome ingredients that each bring something truly special to the table. Whether it’s the velvety texture of butternut squash or the warm, aromatic spices, every component shines and contributes to a perfect harmony of flavors and colors.
- Butternut squash: Peeled and cubed, this provides a creamy, sweet base that roasts beautifully.
- Brussels sprouts: Halved, these add a slight crunch and earthy depth when roasted.
- Red onion: Cut into thick wedges, the onion caramelizes to a sweet, jammy perfection.
- Apple (Honeycrisp or Pink Lady): Adds a fresh, crisp sweetness that balances the savory notes.
- Pecans: Roughly chopped nuts to add texture and a toasty nutty flavor.
- Dried cranberries: Little bursts of tartness that brighten every bite.
- Olive oil: Helps coat and roast the veggies to golden perfection.
- Maple syrup (or honey): Brings gentle sweetness and helps with caramelization.
- Salt and black pepper: Essential seasoning that enhances all the other flavors.
- Cinnamon or pumpkin pie spice: To add cozy warmth and subtle spice.
- Fresh rosemary or thyme: For a savory and elegant herbal note that complements the sweetness beautifully.
How to Make Festive Roasted Vegetables with Butternut Squash, Brussels Sprouts, Apples, and Cranberries Recipe
Step 1: Preheat and Prep
Start by heating your oven to 400°F (200°C). Prepare a large rimmed sheet pan by greasing it lightly—no need to line it, as the roasting process benefits from direct contact with the pan. While the oven warms up, get your butternut squash peeled and cubed, Brussels sprouts halved, onions cut into thick wedges, and apples sliced or chopped. Having everything ready helps the process flow smoothly.
Step 2: Toss the veggies
Combine your butternut squash, Brussels sprouts, red onion, and apples right on the prepared pan. Drizzle them with olive oil and maple syrup, then sprinkle your salt, pepper, and chosen warm spice like cinnamon or fresh chopped herbs such as rosemary or thyme. Toss everything gently but thoroughly so each piece gleams with that flavorful coating. This simple step is where the magic begins as the flavors start marrying before hitting the oven.
Step 3: Roast – Part One
Arrange your vegetable and fruit mixture in a single layer on the pan, making sure they’re not overcrowded. That’s the key to getting those edges beautifully caramelized and golden. Roast for 25–30 minutes, stirring once halfway through to keep the cooking even and help develop those irresistible roasted flavors. Once you spot edges turning brown and your kitchen is smelling amazing, it’s time for the next touch.
Step 4: Roast – Part Two
Sprinkle the roughly chopped pecans and dried cranberries over the roasting vegetables and fruits. Give everything a gentle toss so the nuts and berries mix in without breaking down too much. Return the pan to the oven for another 5 to 10 minutes. You want the squash tender but still holding shape, Brussels sprouts golden and a little crispy, onions melting into jammy softness, and apples warmed through, glossy with natural sweetness.
Step 5: Taste & Finish
Once out of the oven, taste for seasoning. Add a pinch more salt if needed, or a light drizzle of maple syrup if you want to amplify the sweetness. Serve these Festive Roasted Vegetables with Butternut Squash, Brussels Sprouts, Apples, and Cranberries Recipe warm and prepare to watch them disappear—no potluck or holiday table is complete without them!
How to Serve Festive Roasted Vegetables with Butternut Squash, Brussels Sprouts, Apples, and Cranberries Recipe
Garnishes
To elevate your serving, sprinkle a handful of fresh chopped parsley or a few extra toasted pecans on top for more texture and color. If you love a tangy contrast, a light squeeze of fresh lemon juice or a scattering of crumbled feta cheese can bring an exciting brightness that pairs wonderfully with the roasted flavors.
Side Dishes
This dish shines alongside roasted meats like turkey, chicken, or pork tenderloin, making it a perfect partner for holiday feasts. It also pairs amazingly with grain bowls, quinoa, or warm couscous for a vegetarian-friendly meal packed with seasonal charm. If you want a heartier spread, add some crusty artisan bread to scoop up the delicious drippings.
Creative Ways to Present
Think beyond the sheet pan and try serving these vegetables in a rustic wooden bowl or directly on a festive platter arranged with sprigs of fresh herbs for that wow factor. You can even stuff them inside warmed butternut squash halves or atop creamy polenta to transform the dish into a centerpiece everyone will be talking about.
Make Ahead and Storage
Storing Leftovers
These roasted vegetables keep beautifully in an airtight container in the fridge for up to 4 days. The flavors continue to meld, making them even better the next day. Just give them a quick stir before reheating to distribute the delicious juices evenly.
Freezing
You can freeze your Festive Roasted Vegetables with Butternut Squash, Brussels Sprouts, Apples, and Cranberries Recipe, though the texture of some ingredients like apples and brussels sprouts may soften a bit. Store in a freezer-safe container or bag for up to 2 months. To enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a 350°F oven for 10–15 minutes to restore that crispy edge and warm through evenly. You can also microwave leftovers, but be aware they might lose some of their roasted bite and texture. A quick toss in a hot skillet is a great alternative to bring back some fresh caramelization.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While butternut squash is ideal for its sweetness and texture, you can swap in delicata or acorn squash. Just keep the pieces roughly the same size for even roasting.
Are the cranberries necessary? Can I leave them out?
The dried cranberries add a lovely tart contrast, perfectly balancing the sweetness and earthiness. However, if you’re not a fan or don’t have them on hand, you can omit them or substitute with dried cherries or pomegranate seeds for a similar pop.
Can this dish be made vegan?
Yes! This recipe is naturally vegan as long as you choose maple syrup over honey. It’s a delicious plant-based option that’s sure to impress everyone at the table.
What’s the best way to cut Brussels sprouts for roasting?
Halving Brussels sprouts is the best way, ensuring they cook evenly and get those nicely caramelized edges that make them absolutely irresistible.
Can I add protein to make this a main dish?
Definitely! Toss in cooked chickpeas for a plant-based boost or serve alongside grilled chicken or sausage for a hearty meal. Adding grains like quinoa or brown rice also helps round it out beautifully.
Final Thoughts
This Festive Roasted Vegetables with Butternut Squash, Brussels Sprouts, Apples, and Cranberries Recipe is more than just a side dish – it’s a celebration of seasonal flavors that brings warmth and comfort to your table. Whether you’re sharing it at holiday gatherings or savoring it on a quiet evening at home, it’s a recipe that will quickly become close to your heart. So grab your sheet pan, embrace these vibrant ingredients, and fill your kitchen with this joyous aroma today!
Print
Festive Roasted Vegetables with Butternut Squash, Brussels Sprouts, Apples, and Cranberries Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Festive Roasted Vegetables recipe combines the natural sweetness of butternut squash, apples, and dried cranberries with the savory depth of Brussels sprouts, red onion, and aromatic spices. Finished with crunchy pecans and a touch of maple syrup, it offers a harmonious blend of textures and flavors perfect for holiday gatherings or cozy autumn dinners.
Ingredients
Vegetables and Fruits
- 1/2 medium butternut squash (peeled & cubed into 1/2–3/4 inch cubes, about 2–3 cups)
- 8 oz Brussels sprouts (halved)
- 1 red onion (cut into thick wedges/petals)
- 1 medium apple (sliced or cubed, Honeycrisp or Pink Lady)
Nuts and Dried Fruit
- 1/2 cup pecans (roughly chopped)
- 1/3 cup dried cranberries
Seasonings and Oils
- 2–3 tablespoons olive oil
- 1–1 tablespoons maple syrup (or honey)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- Cozy & sweet option: 1/2 tsp cinnamon or pumpkin pie spice
- Savory & elegant option: 1–2 tsp fresh chopped rosemary or thyme
Instructions
- Preheat & prep: Heat the oven to 400°F (200°C) and grease an unlined, rimmed sheet pan. Prepare all ingredients by peeling and cubing the butternut squash, halving Brussels sprouts, cutting the red onion into wedges, and slicing or cubing the apple.
- Toss the veggies: In the prepared sheet pan, combine the butternut squash, Brussels sprouts, red onion, and apple. Drizzle with olive oil and maple syrup. Season with salt, black pepper, and your choice of spice or herb (cinnamon, pumpkin pie spice, rosemary, or thyme). Toss thoroughly until all pieces are evenly coated and glossy.
- Roast – Part One: Spread the mixture in a single layer on the sheet pan without crowding to allow caramelization. Roast for 25–30 minutes, stirring once halfway through, until the edges begin to brown.
- Roast – Part Two: Scatter the chopped pecans and dried cranberries evenly over the roasted vegetables. Give a gentle toss to distribute. Return to the oven for an additional 5-10 minutes, until the squash is tender, Brussels sprouts are golden, onions are soft and jammy, and apples are sweet and glossy.
- Taste & finish: Remove from the oven and adjust the seasoning by adding a pinch more salt or a drizzle of maple syrup if a sweeter finish is desired. Serve warm and enjoy the harmonious blend of festive flavors.
Notes
- To ensure even roasting, do not overcrowd the pan; use two pans if necessary.
- Choose firmer apple varieties like Honeycrisp or Pink Lady to maintain texture during roasting.
- You can substitute pumpkin pie spice with cinnamon for a simpler warm spice note.
- Fresh herbs like rosemary and thyme add an elegant, savory touch but are optional.
- Maple syrup can be replaced with honey but adjusts flavor accordingly for sweetness.
- Leftovers can be reheated gently in the oven or served cold as a salad topping.
