Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
Easy and delicious Roasted Brussels Sprouts and Squash with Dried cranberries and Dijon Vinaigrette. This is my most popular and well-loved Thanksgiving side dish recipe! See new recipe video below.
Today’s recipe might be my absolute favorite Brussels sprout recipe (and I’ve made a lot of them). I shared these delicious fried Brussels sprout leaves yesterday, so trust me, that is saying quite a bit. As you can imagine, we ate a ridiculous quantity of Brussels sprouts leading up to this week. Like pounds and pounds of them.
Honestly, I’m pretty surprised I didn’t turn into a Brussels sprout…
And yet, despite our Brussels sprouts overdose, I would still happily munch on this roasted Brussels sprouts and squash dish all day long. For breakfast, lunch or dinner. Hot, lukewarm, cold. Seriously. It is the ultimate Thanksgiving side dish. It also happens to unknowingly check a lot of boxes: vegan, dairy free, gluten free, paleo, etc.
If you are looking for a roasted Brussels sprouts dish, this is the one you should make! A bold statement, I know, but one I am willing to stand behind. This recipe gets rave reviews.
I’m celebrating Thanksgiving with Connor’s family for the first time this year, and this dish quickly rose to the top of the list of Thanksgiving dishes that I offered to contribute. I’ll most likely force it on my family at Christmas too because, well, I’m bossy like that.
It is basically a three-for-one deal. You get roasted Brussels sprouts, roasted butternut squash, and cranberries in one single recipe.
The epitome of fall in an extremely low-maintenance, but flavor-packed dish. No need to prepare them separately or add more work to your plate. Oh, and you should use any leftovers (if you have them) on these creamy goat cheese grits the next morning.
Ok, so here’s the deal with this dish. If you’ve always hated Brussels sprouts, this is probably the recipe for you to try! I’m convinced that Brussels sprout haters have never tasted really good Brussels sprouts. I also realize that Brussels sprout haters might feel like punching me in the face for saying that.
As is the case with practically any vegetable, roasting is definitely my preferred cooking method, particularly for Brussels sprouts. Once roasted and caramelized, Brussels sprouts transform themselves into flavor-packed, crispy bites of veggie heaven.
In my opinion, the more caramelized they are the better.
To achieve this, I roasted the vegetables at a very high temperature (450 degrees Fahrenheit) for about 20 to 30 minutes. You’ll need a good-quality sheet pan to accomplish this.
Since the Brussels sprouts are halved and tossed with similarly sized chunks of butternut squash, they are able to cook very evenly together.
In the last five minutes of cooking time, the dried cranberries are tossed onto the baking pan to toast up a bit and concentrate in flavor.
Once the Brussels sprouts and butternut squash are roasted, they are tossed with a light and simple Dijon vinaigrette made up of only three ingredients: sweet rice vinegar, Dijon mustard, and olive oil. It could not be easier to throw together.
The recipe makes just enough dressing to very thinly coat all of the roasted vegetables. As in, you’ll barely be able to tell that the vegetables are dressed, but it gives the dish that little kick of flavor that totally takes it over the top.
If I had to describe this dish in one word, it would be balanced. Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette.
Makes you want to reach through the screen, right? Do me a favor and make this immediately.
Notes: This recipe makes just enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well!
Prepping Tips: If you are prepping ahead for Thanksgiving or bringing this to a friend or family members’ house, you can roast the vegetables ahead of time (you can blast them in a 350 degree Fahreneheit oven for 10-15 minutes just before serving) and wait to dress them until just before serving.
- 1 lb butternut squash, peeled and cut into 3/4-inch chunks
- 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
- 2 tablespoons extra virgin olive oil + 1 teaspoon
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 1/4 cup dried unsweetened (or sweetened) cranberries
- 2 teaspoons Dijon mustard
- 1 tablespoon rice wine vinegar (or rice vinegar)
- 2 tablespoons extra virgin olive oil
- two pinches of kosher salt
- freshly ground black pepper
- Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
- Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
- Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
- In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
- Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.
- Notes: This recipe makes just enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well!
Inspired by LYFE Kitchen.All images and text © .
Tips For Success:
If you are prepping ahead for Thanksgiving or bringing this to a friend’s house, the vegetables can be roasted ahead of time (you can blast them in a 350 degree Fahreneheit oven for 10-15 minutes just before serving) and wait to toss them with the dressing until just before serving.
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