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
Equipment
Ingredients
- 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 kosher salt
- freshly ground black pepper
- ¼ cup dried cranberries unsweetneed or sweetened
Dijon Vinaigrette:
- 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
Instructions
- 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.°
Video
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.
173 Comments on “Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette”
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! 🙂