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!
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.
Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
- 1 lb butternut squash peeled and cut into ¾-inch chunks
- 1 lb Brussels Sprouts stems trimmed and sliced lengthwise in half
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon Diamond Crystal kosher salt
- freshly ground black pepper
- ¼ cup dried cranberries unsweetneed or sweetened
- 2 teaspoons Dijon mustard
- 1 tablespoon rice wine vinegar or rice vinegar
- 2 tablespoons extra virgin olive oil
- two pinches kosher salt
- freshly ground black pepper
- Preheat the oven to 450°F (232°C). 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. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
- Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), 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. Allow the pan to sit on a rack 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.°
Tips for Success:
- Make Ahead Tip: 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°F (176°C) oven for 10 to 15 minutes just before serving) and wait to toss them with the dressing until just before serving.
163 Comments on “Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette”
I made this last night for Christmas and it turned out really well. I added some chopped pecans and a little honey to the dressing. Great recipe and easy to prepare.
Found this recipe for Thanksgiving, 2022 and I loved it. So simple and delicious. Thank you so much.
So thrilled to hear that! Makes my heart happy!
I want to cut the Brussels sprouts in quarters, not just in half. I am thinking the smaller bite in your mouth might be more appealing to those who don’t love them. Would they fall apart in the roasting? Would they still carmelize okay? Do you see any other effect? Thanks.
It really depends on the size of your Brussels sprouts – I’ve seen some the size of my entire palm these days, which is crazy! If you’re doing it this way, I’d roast them on a separate sheet pan or you’d need to cut the squash smaller so they cook consistently together. Hope this helps!
I love roasted veggies so when I came across your recipe I knew it would be a winner for the butternut squash and brussel sprouts I bought yesterday. It came together so easily and quickly. It was delicious! I think it will make an appearance on this year’s Thanksgiving menu! Thanks for sharing your culinary passion with us!
Thank you so much Rosalie! That means so much to me.
This is a beautiful, delicious dish. I’ve sent the recipe link to several friends who also love it.
fabulously delicious!!!!! Can’ wait to make it again.
Going to make this, but just wondering about the servings. It’s 2 lbs of vegetables. That seems like a lot for 4 servings. Just trying to figure out how to adjust for a larger group.
To be honest, this always ends up being a really popular side dish and you’d be surprised how quickly it goes! I would say 4-5 MAX if it’s the only side dish for a main course (depends on people’s appetites of course), maybe 6-7 if you’re serving other things as well.
Thanks this helps a lot! I am having other sides so I think I will go with your 6-7 recommendation.
Great! It tastes great as leftovers too, so I would always err on the side of having more but hope you love it!
I made this for Thanksgiving and it was a hit. Sadly it didn’t convert my husband to team brussels sprouts. This week I made it with sweet potato and enjoyed it for dinner and for two lunches (just as good reheated).
This was a hit! So easy to make. Used white wine vinegar because that’s what I had in the pantry. It presented nicely, too!
So happy to hear that! Thank you for taking the time to leave a review!
I made this the week before Thanksgiving as a trial for the big day! I loved it, but knew I was going to be short in oven space. So on Thanksgiving, I took your advice and cooked it in the morning and then let it cool on the stove before putting it in a baking dish. Once my turkey was done, I put it back in the oven and heated it up and tossed with the vinaigrette. It was just as delicious ! I definitely will be making it again!
So happy to hear this Shelley!!! Thank you so much!
So I found this recipe after I had already done my Thanksgiving prep shopping but I decided to do it with just Brussels and the dressing because that’s what I had on hand…they were phenomenal! Everyone was raving about them and it was the only side dish that we had absolutely no leftovers of (I was devastated by this). Highly recommend!!!
Thank you SO much Jess!!! I’m so happy to hear this and appreciate you coming back to leave a review! ❤️
Laura, you NAILED this recipe! We love everything in this dish, so I was super excited to make it for Thanksgiving, especially since I was looking for something different to do with butternut squash.
It was delicious, easy, and the whole family loved it! All of the flavors went together so well and it’s now my new favorite Fall side dish.
Thank you and consider yourself hugged! ❤️
Thank you so much Lynne! That means a lot!
Can this be made using frozen vegetables like the squash and Brussel Sprouts? I have frozen vegetables and want to roast them but I don’t know what temperature or how long to do that.
I don’t typically roast frozen vegetables, but I know people have had success with it – I personally don’t think frozen Brussels sprouts are great, but it’s worth a shot! I would start with a super hot oven (no less than 450F, but honestly, I might do 500F and watch carefully). They really need a jumpstart since they are prone to just steaming more. I would keep an eye on them – 15 minutes, but I can’t give specifics since I haven’t tested the recipe with that variation.
This looks amazing. For
Thanksgiving, I was tasked with bringing a salad and I was thinking of using this recipe, adding toasted walnuts, raw red onion, and goat cheese. Thoughts? Can this be made the night before and served cold or at room temperature over a salad?
This sounds delicious!!! I love this side dish room temp or even cold – I think for what you’re doing, room temp would be ideal.
You could definitely roast the vegetables tonight or early tomorrow at the latest, and then toss with all the extras (pecans would be great too) just before serving! Hope this helps! Happy thanksgiving.
I’m making this for the first time for Thanksgiving. I do want to prep it tonight though. Do I put the cranberries on tomorrow when warming up or put them in tonight?
Hi! I would leave them out until tomorrow – you don’t want them to get too dry. One option is to cut up/prep the vegetables and store separately (do the same with the vinaigrette) and roast sometime tomorrow if you have the ability! Hope you love it!
Delicious! I sprinkled sunflower seeds on top before baking and added some sugar to the sauce. I sprinkled Feta crumbles on my serving! Love it! 🙂
“Shut the front door amazing” Hubby loved it & he “hates” brussel sprouts. Will do again…
This is the BEST compliment, thank you!
Can’t wait to try this recipe
Thanks so much!! Hope you love it! Would really appreciate if you took the time to come back and leave a review 👍🏼
My favorite Brussels sprouts recipe! I’ve made it several times for family celebratory dinners!
I’ve made this recipe and it is great! I am wondering if anyone has used frozen butternut squash. I have found cubed, uncooked frozen squash and the convenience is tempting. I’m thinking let it thaw first, then roast along with the fresh brussels. Any thoughts?
Made this tonight! It was DELICIOUS. I subbed red wine vinegar for the rice because that’s what I had on hand, and all was well. Put it over spring greens and crumbled some goat cheese on top to make it dinner- seriously hit the spot. Flavors were spot on- thank you!
This is such a tasty, sophisticated side dish that shouldn’t intimidate anyone. Just follow the instructions and watch the video… and Voila! A dish that you’ll savor and add to your “Keepers” recipe file. The flavor profile goes with almost any meat or seafood you’re serving and it’s nice that the recipe includes instructions if you want to make it in advance and then serve at room temperature or bring it to gatherings and reheat it when you get there. What’s not to love about easy, delicious, and works for any situation? Thanks, Laura! 🙂
Laura, this recipe looks AMAZING; delicious and beautiful! I’m planning to double it for a friendsgiving I’m attending this weekend. A few questions:
– If I wanted to add pancetta, would you recommend cooking it for the entire time with the squash and sprouts or just adding toward the end along with the cranberries?
– If making ahead of time and reheating just before serving while at the party, how long would you recommend cooking initially and at what temp? Would you cut down the initial cook time since I’ll be warming just before serving at the party? Just want to make sure the squash doesn’t get mushy…
Thanks for your help! Can’t wait to make this!
Hi Kristen! So happy to hear that you’re planning on making this recipe. If you wanted to add pancetta, I would recommend adding it at the beginning – although it would really depend on what size that it is cut to, so it’s hard for me to say for sure (I haven’t personally tried it with pancetta, but it should work). You might want to reduce the olive oil a bit, because the pancetta will render and release fat. If in doubt, you could also cook it separately in a pan and toss it all together at the end.
As for making it ahead, I would reduce the cook time by about 5 or so minutes (same temperature), and rewarm in a 350-375 degree oven just before serving. The squash shouldn’t get mushy, it’s more the Brussels sprouts that won’t be quite as crisp if you’re making it ahead. This dish still tastes great at room temperature (or even as leftovers), so I’m confident it will still be good, but it’s obviously best if made just before serving. Alternatively, you could prep everything separately and roast the veggies as the turkey is resting on the countertop before carving. Hope this helps!
Made this for Thanksgiving and everyone loved it. Hesitated to add the Dijon vinaigrette dressing but so glad I did as it added a very light additional flavor. Will become an annual Thanksgiving side.
OMG???? I made this last year for first time. I’ve never liked squash, but decided to just go with it for Thanksgiving because everyone has different tastes! It was immediately devoured and raved about! Thank you for sharing your AWESOME recipe!!! I’m prepping it again for another year!
This makes me so happy!!! Thank you for taking the time to leave feedback, it means a lot! xo
This is a great recipe. You can make it ahead of time which is key for holiday entertaining. The only thing I changed was I only used half of the mustard. Next time I would set the oven at 425, not 450. Highly, highly recommend
Can I use delicata squash instead of butternut?
Yeah! I don’t see why not! Just be sure to cut the delicate in a similar size, so that everything cooks evenly (or just watch the roasting time a bit more carefully, as it might not take quite as long). Hope this helps! 🙂
This recipe looks delicious! Do you think I could use chunks of carrot instead of the butternut squash? Thank you for the recipe and your advice 🙂
Yes! Definitely. If your carrots are huge, you might want to cut in half lengthwise. Otherwise, I would leave them in whole form, then cut into 1-1/2 inch chunks. I would reduce the roasting time slightly too. Hope this helps! If you have the time, I’d love for you to come back and leave a review/notes if you make it! Thank you!
Thank you! I will definitely come back and leave an update and review!
Thanks so much for this – looks wonderful! Do you think you could substitute romanesco for Brussels sprouts?
Definitely, I don’t know if texturally, it’s quite as good of a match for the squash – but I don’t see why flavor wise it wouldn’t still be as good!
Hi! I absolutely love how this recipe looks and I look forward to making it! My question is, how spicy is the sauce? I am making this as a vegetarian side to a lamb dinner and the vegetarians coming to the dinner aren’t spicy friendly. Could you please recommend something I could use instead of the mustard or maybe use less of the mustard?
Sorry to bother you with another question about it, it really does look beautiful.
It’s not at all spicy, promise! There really is minimal mustard used, and I’ve never gotten that feedback from anyone. If anything, the mustard simply adds a slight tang and balances out the roasted vegetables really well. I highly recommend making it as is! Hope this helps!
Just made this tonight for a meal prep topping to go on my arugula, baby kale & spinach lunch for the week. I added in thin siced almonds left over from Thanksgiving with the dried cranberries and turned the oven off to let cool but still toast the almonds a bit. Total winner! Also perfect for vegan family dinner night in January!
Made the dish for Thanksgiving with only a slight worry that all may not like. True to your word however, everyone loved it. So easy and SO delicious – Thank you Laura!
Our belong to a local food co-op group and our surprise vegetables were bbq Russell sprouts and butternut squash. As a last minute impulse have decided to make your version to my family thanksgiving dinner. Thank you for sharing a fun and different recipe. Will report back.
What do you think about using fresh cranberries??
I think it *could* definitely work, but I would be very careful if you add them to the sheet pan during roasting (in terms of time). I prefer the more delicate (less sour) flavor of dried in this to be honest. The oven temperature is very hot, so you don’t want to accidentally burn them if they’re fresh. If you do try it – please report back! 🙂
This recipe is so wonderful. I’ve made it several times and it’s always a hit.
Would it be a disaster if I used frozen Brussels sprouts?
Hi Shannon! *repeating this from above* Unfortunately, I wouldn’t recommend this at all. Frozen Brussels sprouts will never roast properly (due to the excess moisture from freezing) and are generally lacking in texture/flavor. I don’t seem to ever have trouble finding fresh Brussels sprouts though – do you live in the US? You’ll usually find them separated or on the stalk. Occasionally you can even find halved Brussels sprouts in a bag, but I don’t like those as much because they are older and less fresh.
Wow I made this for dinner tonight and it was delicious!
Yay! It’s one of my favorites. Thanks for the feedback Kathleen!
I made this for my boyfriend for thanksgiving this year and can honestly say I was really surprised by how good this was. I don’t like brussel sprouts and tolerate butternut squash so your description kinda got my hopes up that this would magically make me love both lol. I was skeptical after tasting the dressing on its own cause it tasted terrible, but once cooked this was so good! I even took leftovers with me to eat at work. I can’t believe I found a way to enjoy brussel sprouts and butternut squash.
This was amazing!
Yay! Thanks for taking the time to leave your feedback! Happy Thanksgiving!!
Made these for Thanksgiving dinner. They were a huge hit and will go onto our holiday menu favorites list.
Can you sub rice vinegar for red wine or apple vinegar or will it ruin the flavor?
You can, but rice vinegar is a bit sweeter! If anything, balsamic might be a better option but you could certainly do it with red wine or apple and it should turn out fine either way!
I make this a couple times a year – THANK YOU! I do often add toasted walnuts – sometimes whole, sometimes chopped for a little crunch – I’ve done toasted almonds too which were also tasty. Day after I add pulled turkey or chicken right into a little dish of this and heat up for a leftover lunch and it’s DELISH!
To me there is not such a thing as “Broussel sprouts overdose”, I´m completely crazy about them, but you know? Spaniards (generally speaking) hates them an are hard to find. I get them frozen and those are harvested al the right point and “flash frozen”, tender and delicious. I never tried to roast the sprouts but tomorrow I will (skipping the squash)
I’d like to make this yummy dish for the thanksgiving potluck at work. No stove, could I reheat in the microwave? Also could I substitute sherry wine vinegar for rice wine vinegar?
This was a big hit at a recent dinner party. I used 1 and 1/2 pounds of brussel sprouts and a medium butternut squash. Made about 8 side dish servings. People loved it. I was looking for an easy way to dress up my everyday roasted vegetables and this recipe was perfect. Great make ahead too. I reheated a bit added the vinegrette and cranberries when I was ready to serve dimmer. Yum!
We enjoyed this lovely brusses sprouts and butternut squash recipe. It was quick and easy to make and was super tasty. Made for Best of 2015 Event. Thank you for recommending this dish Nancy.
I was asked to bring this for a side dish, how do you think it will stand up? should I put the dressing on when I get there? Thank you, Bonita
I made this for a dinner with friends and it was a huge hit! So tasty 🙂 Making it again for Christmas dinner with family.
So glad you enjoyed it! Thanks Ashley!!
This was amazing! I’m not a mustard fan so I made a vinaigrette with rice wine vinegar, juice from 1/2 an orange, s & p, and olive oil. Tasted lovely with the cranberries and gave everything a nice bite. It was really nice to have some lighter veggie options on the table this thanksgiving. Plus, since I was doing all of the cooking on my own this year, it was simple to have the veggies already chopped up the day before and dressing ready made then throw it in the oven 1/2 an hour before dinner time. Super simple and delicious!
This sounds fabulous! Love your idea! Thanks for sharing!
Great recipe! I made this for Thanksgiving, and everyone was picking at the veggies while waiting for everything else to cook. They were a big hit. I linked to your recipe on my thanksgiving roundup. https://yummyhealthyblog.wordpress.com/2015/11/25/healthy-thanksgiving-menu/
Made this for Thanksgiving. It was a big hit. I roasted the sprouts and the squash separately and then combined them because, try as I might, I never get two types of veggies to roast at the same speed! The sprouts were done in 15 mins, but the squash took much longer. Still, it worked out fine. I used a bit less oil when roasting without any loss of flavor, texture or browning. I served the mixture over long-grained wild rice, which made for a nice presentation…and a great dish for vegans.
You are a life saver. I was looking for a brussel sprout receipe and came across yours. And this will be on my Thanksgiving table tomorrow. Looks and sounds very yummy can’t wait to make it. God Bless You & HAPPY THANKSGIVING to you and yours.
I would like to make this for Thanksgiving on Thursday but I don’t have squash. Do you think I can use a pumpkin (I have one)? Also I only have fresh cranberries. Do you have any advice on cooking them to add to the dish? I’m French so all this is pretty new to me, but I’d like to make this to bring to my in-laws. Thanks
Hi Sophie! Is your pumpkin a regular pumpkin or pie (sometimes called ‘sugar’) pumpkin? If it’s a regular pumpkin, I don’t suggest substituting it, as they are significantly more watery and fibrous than butternut squash. If anything, I would substitute sweet potato (or yams?) if you have some on hand – or just leave out the butternut squash entirely, even though I personally love it. As far as cranberries, you should be able to add fresh cranberries to the roasting pan in the last 3-5 minutes of roasting – just watch it very carefully, as you want to make sure they don’t burn. Hope this helps!
Such gorgeous, simple colors! I’d love this as a side dish!
Do you think I would be able to substitue acorn squash instead of butternut squash?
Yes! Definitely. You would need to peel the acorn squash and try to keep it in similar size. I personally find acorn squash to be a bit more watery and fibrous in texture, so it won’t be quite as ideal for roasting (it might get a bit more watery) – but it should work!
Wouldn’t hurt to add pancetta, right? 🙂
Not at all! I like the way you think! 🙂
This was delightful! We all loved it. Is it plausible to use sweet potatoes vs. squash?
Definitely! I think you could follow the exactly same steps and it would absolutely work – please let me know if you try it!
how many servings is this brussels sprouts/butternut squash recipe? thanks – we want
to make it for T=day!
Hi Ann! If you look just below the recipe title, it shows the cook time and serving size. This recipe should serve 4 people (generously) and maybe 6 people (smaller side serving). If you’re serving a crowd, you can definitely double the quantity and roast them on separate racks. I would recommend swapping the sheet pans halfway through so that they all caramelize evenly! Hope this helps and I hope you enjoy it – one of my favorites!
I just saw this recipe on FB and I am sold. I love brussel sprouts and have a new found love for pumpkin. Marrying these two together is a great idea. I can’t wait to try it!
Made this tonight. It was delicious!!!
This looks divine! Is there a difference between using rice wine vinegar and just white or apple cider vinegar? Thanks so much for sharing!
Yes! They are made with different ingredients, but you should be able to substitute the rice vinegar in this with apple cider vinegar and it should be OK. Rice vinegar is a bit sweeter than white vinegar and is more nuanced in flavor!
My squash got really mushy. It was still delicious, but mushy. Did I do someting wrong?
Hmm…I wonder if your butternut squash was on the older side? Another possible reason why could be that the butternut squash was cut a bit too small and ended up overcooking by the time the Brussels sprouts were roasted properly? My next advice would be to reduce the cooking time slightly, as your oven might run a bit cold! I hope this helps!
If I wanted to prepare a large crockpot full of this brussel sprout-squash goodness for a work gathering, do you think the recipe would hold up? I would need to roast veggies the night before and reheat in crock next day for approx 4 hours. Would you add the dressing before reheating or after?
Thanks for your help!
Love the recipe!
Hmmm. Honestly, I’m not sure because I have never tried to reheat this in a crockpot. That sounds like a lot of time for reheating, so I would be worried that the Brussels sprouts would lose all crispiness and the squash could easily become mushy. You can certainly try and report back, but I can’t say for sure how it will work! I’ve never reheated roasted vegetables in a crockpot before. If you do try it, I recommend adding the dressing AFTER reheating for sure. Also, another option is that this dish tastes great at room temperature or even cold, so it’s not absolutely essential to keep it piping hot! Hope this helps!
If I’m planning to make this ahead, can I make it a day in advance then reheat like you said or does it still need to be initially roasted on the day of? Also, if you reheat, are they sprouts still crispy? I’m planning this for Thanksgiving!
You can definitely make this ahead of time, but I do prefer it prepared on the day of – it does taste great at room temperature or even cold though, so you could do it earlier in the day. One way to get ahead on prepping would be to simply slice up the Brussels sprouts and squash (prepare the dressing in a small container) and keep everything in the fridge, so that you can throw it into the oven easily the day of. Sprouts will always be crispiest when they are roasted just before serving, but if you reheated them in a very hot oven (450-475) for 5 to 10 minutes, they would re-gain a bit of crispiness again! If you plan on reheating, I would reduce the initial roasting time the first time around, so that they don’t get mushy or overcooked when you go to reheat them in the oven! I hope this helps!
This is absolutely delightful. My whole family loves this recipe. I 100% recommend adding a tablespoon of maple syrup to the vinaigrette. It adds a yummy subtle sweetness and complements the Dijon.
I came across this recipe a couple of weeks ago and saved it. Made it last night and I was pleasantly surprised! The color of the dish first got my attention. I’m not a big brussel sprouts fan but thought I would give it a try. When I made the Dijon Vinaigrette and tasted it I was a bit worried. But put it all together and it works! I will definitely be making this many more times in the future. It’s gluten free, healthy and yummy! Thanks for sharing this recipe!!
So thrilled to hear that you enjoyed it! It’s one of my favorites! Thanks for the feedback Karen.
I made this for a supper club this past weekend. Everyone loved it! The tip about roasting the Brussels sprouts cut side down made a difference compared to how sprouts had turned out in the past. Plus it gave something for my 4 year old to contribute to the cooking process. Great recipe!
I made the roasted-brussels-sprouts-squash & cranberries for our (Canadian) Thanksgiving today & it was better than amazing…Thank you for your great recipes…..Bonita
I’m so thrilled to hear that! Thank you Bonita!
I just got back from lunch at Lyfe Kitchen and thought ” i need to re-create those sprouts!” One google search brought me here – and voila! you’ve got it! Can’t wait to try 🙂
Would maple syrup be good on these along with the dijon vinaigrette?
I’m sure it would taste good with maple syrup, but I’m not sure if you need it! The dried cranberries add a touch of sweetness (that being said, I’m definitely a savory gal!). Hope this helps!!! Let me know if you try it!
Delicious! Easy to make and easy clean up!
So glad you liked it!
Yummy! But my veggies started getting a bit burnt – so about 10 minutes in, I turned down the temp to 400 degrees and extended the cooking time by 5 minutes. The mix of vinegar and sweet worked really well.
Made this delicious dish tonight for dinner and we thoroughly enjoyed it. Loved everything about this recipe and it made such a beautiful presentation. I can’t wait to make this dish for my next family gathering. Nancy
Made this dish for dinner tonight and it was absolutely delicious. Loved everything about this recipe — I can’t wait to make this wonderful dish for my next family gathering. Nancy : )
wow – thank you !!
I’ve made these twice this week. They’re perfect!
Yay! So glad you like it! One of my favorite side dishes.
Made this for a family get together for Chanukah, just getting around to commenting now. But it was really delicious and a big hit! Thanks for a winning recipe!
Just in case anyone was wondering, each serving is about 175-200 calories, depending on how heavy or light you go on the olive oil.
Also very high in potassium and fiber!
Thanks so much for sharing Ashley! 🙂
This looks fantastic! I am going to try it for Christmas dinner. Just wondering if I can use rice vinegar or does the rice wine vinegar make a big difference. I am not familiar with either and couldn’t find the rice wine vinegar at my grocery store. Thanks!
Hi Lisa! Thanks so much! You can use rice or rice wine vinegar interchangeably in this recipe, and it should still turn out very similarly. They are technically a bit different (they are fermented using a slightly different process), but it shouldn’t matter for this dish. Hope that helps! I’d love any feedback!
I’m always looking for different vegetable side dishes! I haven’t cooked brussels sprouts in so long, will definitely give this one a try! Looks delicious!
I just tried licking my screen and unfortunately that didn’t get these brussels sprouts into my belly! Sigh. Guess I’ll just “have” to make them. Pretty excited.
LOVE this!! oh my gawd, so brilliant adding the butternut squash! I think you just kicked my brussels sprouts off the Thanksgiving table and put these here! oh my gawd, making this! love!!
I’ve got the same feeling about so-called brussels haters! They just haven’t experienced the magic yet. And this dish looks magical. I’m eating this before Thanksgiving because I have no patience when it comes to delicious.
First off, these photos are amazing. Secondly, this dish looks delicious! I love the colors and flavors, this will be the perfect dish to make for Thanksgiving this next week.
Thank you so much Laura!!! 🙂
I very much dislike Brussel sprouts, until now.
This is the best way to cook them for me too, so thank you very much for honoring us with some fancy way to present this recipe for my work party.
You definitely rock in my own humble opinion.
Heck yes! I’ve been lamenting on another veggie dish to make for Thanksgiving. I think I just found it! <3 <3
Yay! Please report back if you end up making it 🙂
I’m newly pregnant with my 3rd and nothing sounds too appetizing right now. I made this dish for my family Tonight and although my kids and husband weren’t crazy about it (none of them like to mix foods) I ate half the dish!!! It was soooo delicious and healthy for baby (at least the one who doesn’t get to choose what it eats yet). Thank you. I will definitely
Be making this again!
Love this so much! And so happy to hear you (and baby!) liked it ☺️ Congrats on your next baby to be!
I’ve been craving Brussels sprouts all week. These recipes make me want them for breakfast, lunch, and dinner!
Love you his Brussels sprout week! They deserve some attention! And this recipe – gah, want to dive in head first! Looks so good!
Brussels sprouts and cranberries must go great together! This looks so yummy!
Thanks so much Matea! They do! 🙂
Brussels sprouts are my FAVORITE. Can I just eat this for Thanksgiving? I’m kinda serious. 🙂
Um, I kind of could too (insert red faced-wide eyed emoji here).
I’m so bringing this to our Thanksgiving shindig!!! This looks absolutely incredible!
Ooh yay! Let me know how it is received!
Caramelised brussel sprouts are a favourite of mine. This recipe sounds so delicious, the perfect side!
So glad you like it Jess! Thank you so much!
This looks delicious! Roasted brussels sprouts are my fave seasonal side dish 🙂
This looks amazing Laura – I am LOVING brussels sprouts week!
YAY! So glad you’re a fan.
While I adore ALL the brussels sprout recipes, I’m especially loving this one for all of the things going on here. I love that the finished touch is a vinaigrette!
Thanks Nicole! I have to say, this would be good without the vinaigrette obviously, but it pulled the entire dish together! I just loved it!
Crying tears of pure joy (and caramelized butter) right now.
Brussels and squash are my faaaavorites, so I’m kinda drooling right about now.
Man, I wish I had the ability to cry tears of caramelized butter 😉 Thanks Graham!!!
Oh these look awesome! I am always roasting brussels but I never thought about tossing them in vinaigrette for extra flavor. What a fantastic idea!!
Nice Laura! Steve wants to make something like this at Thanksgiving, but he usually ads bacon to his brussels:)
Yeah, I thought about doing a recipe with pancetta or bacon, but wanted to do something a bit different!
Oh goodness, I love everrrrything about these! Those cranberries! That dressing!
The more caramelized the better? Yes! Totally agree with that! These look so good and I know they would be my favorite. Squash, brussels and cranberries are three of my favorite foods right now!
Oh my gosh, mine too. I can’t get enough of them right now.
If you turned into a brussels sprout, you would find a nice home in my tummy!! Along with the rest of these delicious ingredients. My, my!
HAHA!! I’ll take that as a compliment? 🙂
Hi Laura, first off I want to thank you for this recipe it was great start for what i was looking for. I made some additions that i would like to share. I took a sweet onion and caramelized in a saute pan and added about 1/2 Tbls of chopped garlic as it finished. I added some chopped pecans at the same time i added the dried cranberries. Also added some fresh rosemary to the vinaigrette. End result i was very happy with. Being a chef I would like to know what you think of my twist on your awesome recipe. email@example.com
Love your suggestions/adaptation! I love when people take a recipe and make it theirs. Thanks for sharing and happy thanksgiving!
I don’t know how you choose a favorite among all these great Brussels recipes but this looks absolutely delicious. I love roasting squash with Brussels and that dressing looks so light and fresh. I want this for breakfast.