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Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries
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Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Course Sides
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

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

Instructions

  • 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.