Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Do you want to know a secret to get your kids to eat almost any vegetable? Drizzle some balsamic glaze on the veggies right before you serve them! This easy Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries recipe nearly didn’t make it to the table for dinner because I kept nibbling the veggies while I finished making the rest of the meal. They were SO GOOD!

Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Ingredients:

• 1 tbsp olive oil
• 2 cups Brussels sprouts, sliced in half
• 2 cups butternut squash, peeled & diced
• ½ red onion, sliced
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp dried cranberries
• 1 tbsp fresh parsley, chopped
• Balsamic glaze, if desired

How to Make Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Preheat the oven to 400 degrees. Coat the baking sheet with coconut oil cooking spray.

Toss the sliced Brussels sprouts, diced butternut squash, and sliced onion on the baking sheet with olive oil until evenly coated. Season the veggies with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 7-8 minutes. Gently flip the vegetables with a spatula, then return to the oven to roast for another 7-8 minutes, or until the veggies are fork-tender and golden.

Remove from the oven then sprinkle with the dried cranberries.

Spoon into a serving bowl. Serve immediately with balsamic glaze drizzled on top, if desired.