Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries

An easy, one sheet, side dish sure to please everyone
Filed Under > Appetizers & Sides

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries

One of my favorite, easier than easy, sides to make is sheet pan brussel sprouts.  The problem, they can get a bit boring.  So recently while looking at all of my holiday meal prep ingredients I thought lets just give this combo a whirl; brussel sprouts, butternut squash, pecans, and cranberries.  And to my delight and surprise it turned out amazing.  

The caramelized brussel sprouts pair perfectly with the sweet, cinnamon and tumeric butternut squash.  While the cranberries give it just that right amount of tart, and the pecans the crunch I’m always looking for.  Plus you still have my favorite aspect of sheet pan brussel sprouts at play; the easy clean up.  

Trust me when I say this will definitely be a crowd pleaser. So if you’re still in need for a holiday side, or just looking for a way to add a little more color to your weeknight meal, then this is the dish for you.  Let me know if you try it out! Truly, MKR
 


 

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1-2 bags of brussel sprouts, halved
  2. 2 cups of pecans
  3. 4 cups of butternut squash, cubed
  4. 4 cups of cranberries
  5. 4 tabelspoons sugar
  6. 1/4 cup orange juice
  7. 1 tabelspoon cinnamon
  8. 1 teaspoon tumeric
  9. 1 teaspoon cayenne pepper
  10. 1 teaspoon salt
  11. olive oil
Instructions
  1. Preheat the oven to 400 degrees
  2. Line a large sheet pan with parchment paper or spray down with non stick spray.
  3. Add brussels and squash to the sheet pan, lightly cover with olive oil, then sprinkle tumeric, cayenne, salt, and cinnamon. Mix together so everything is well seasoned and covered. Place in oven and cook/roast for 15 minutes.
  4. While the veggies are roasting add cranberries, sugar and OJ to a pan on high heat. Cook until a few cranberries begin to burst, but before it turns into a sauce. Cover and remove from heat.
  5. After 15 minutes, remove sheet pan from the oven, add pecans and mix lightly again. Re season if needed.
  6. Roast an additional 15 minutes or until squash is softened and brussels have begun to brown and properly caramlize. Once cooked, remove from oven and add in cranberry mixture and serve.
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Photography, Rustic White

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  • Dana / 12.26.2017

    I thought this looked so good so I decided to make it as a side for Christmas night. Everyone loved it! Even the food critics of the family! So yummy and love that spicy kick!

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