Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions

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Say hello to my new food crush! This colorful, healthy medley of butternut squash, Brussels sprouts, cranberries and apples MUST be on your Thanksgiving table. It’s so easy and delicious, and also makes a fabulous vegetarian meal (or add cooked sausage). Yum!

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions – This colorful, healthy medley is so delicious, and also makes a delicious meal (or add cooked sausage). | thecomfortofcooking.com

Even if it’s only the two of us at the Thanksgiving table (which it might be this year), I tend to go overboard on the side dishes. My challenge has always been trying to fit in a little bit of everything. Something green. Something oniony. Something with cranberries. Something butternut squashy. Instead of one all-encompassing dish, we end up with green beans, potato onion gratin, cranberry pie and mashed butternut. And as ridiculously delicious as all of that sounds… we end up with TOO much.

Oh, yes. It’s Thanksgiving and I went there.

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions – This colorful, healthy medley is so delicious, and also makes a delicious meal (or add cooked sausage). | thecomfortofcooking.com

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions – This colorful, healthy medley is so delicious, and also makes a delicious meal (or add cooked sausage). | thecomfortofcooking.com

This hearty, healthy medley of mouthwatering fall veggies and fruits has your name written all over it. It is THE Thanksgiving (or Christmas) side dish that needs to be on your table, making your home smell scrumptious and wow-ing your guests. You don’t have to tell them how easy it was, though…

This pan full of goodness is even a delicious stand-alone vegetarian meal. (If you’re a manivore like my husband, add some cooked smoked sausage).

Curry powder gives the vegetables a deep, earthy flavor, and balsamic adds a little tang to the sweet apples and cranberries. Use whatever spices appeal to you, though! The butternut squash become so tender as it roasts, and the Brussels sprouts blossom into beautiful rosettes. It’s just wonderful.

Get chopping, roasting and eating! You’re gonna love this.

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions – This colorful, healthy medley is so delicious, and also makes a delicious meal (or add cooked sausage). | thecomfortofcooking.com

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples and Onions

Servings 6 as a side dish

Ingredients

  • 1 medium butternut squash peeled and cut into 1/2-inch cubes
  • 1 lb. Brussels sprouts trimmed and halved
  • 1 cup fresh cranberries
  • 1 tart apple cut into 1/2-inch pieces
  • 1 medium red or yellow onion chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon curry powder
  • Kosher salt and freshly cracked black pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Spread chopped butternut squash, Brussels sprouts, cranberries, apple and onion on a large rimmed baking sheet.
  • In a small bowl, whisk oil, vinegar, brown sugar and curry powder. Drizzle over vegetable mixture and toss to evenly coat.
  • Roast for 45 minutes, gently stirring halfway through cooking time. Continue to roast until vegetables are tender and nicely browned.
  • Enjoy!

Join the Conversation

  1. This definitely has Autumn written all over it! What a lovely, colourful dish Georgia :D x

  2. Even if we don’t celebrate Thanksgiving here in Italy you can be sure that this hearty side dish will make an appearance on my Christmas table! Well, actually I think I’ll make it several times before that day… it looks just too good to wait till December 25th!

    xo, Elisa

  3. That is the most outstanding looking dish. I can almost taste the flavors and textures in it. You’re my hero on this one.

  4. This is such an awesome-looking dish and a great idea for getting lots of Autumn favorites all in one bowl!

  5. YES! The sides are totally where it’s at Georgia! Wishing you a very happy Thanksgiving. Have a special day with your family, no matter how many of you are at the table. xo

  6. Love your combination of vegetables…colorful and delicious. I never would have thought of adding curry. :)

  7. What I love about this dish are the cheery shapes and colors. It’s flat out fun to look at.

  8. I love pairing sweet and savory like this! Sounds wonderful!

  9. I agree with you,this is a bowl full of goodness!!! I love the balsamic and curry combo!

  10. Not only does it look beautiful, I love the idea of the curry powder. Great blend of flavors. Have a great Thanksgiving!

  11. Lovely recipe. However, I’m not a fan of curry. Any other spice you’d recommend?

  12. Any dried herbs would work great in place of curry. You could also use 1/4 tsp. garlic powder.

  13. This is delicious! Very autumnal. I didn’t use any other spice in place of curry, and the only blasamic vinegar I had was raspberry, but it was still really good. I also just chopped cabbage into bite sized pieces and used that instead of brussel sprouts (no one in my family likes them), and it worked really well.
    Again, I loved it.

  14. I made this tonight for dinner and it was a hit. I HATE brussel sprouts, but they taste like candy when mixed in with all the other ingredients. Not to mention, its just a pretty looking dish. Thanks for sharing this recipe!

  15. While there will be only me for Thanksgiving, I’m going to make this dish; I think I’ll add a small parsnip, chopped. I love that vegetable, and that particular taste will work beautifully with all these terrific flavors. Way to go, girl; you rocked this one!

  16. Looks awesome! Definitely will use this for Thanksgiving this year! Just a question – could you replace the brown sugar with a natural sugar (maple syrup, honey, agave…etc.?). Would it be a one-to-one ratio?

  17. You could certainly try it!

  18. Making a return appearance at my Thanksgiving table for the second time in as many years. Lovely colors and sweet/tart flavors are wonderful together. Thanks for this keeper!

  19. Do you think this could be prepared the night before and then warmed in a crock pot? I want to make it for a work potluck but don’t want it to be cold by the time we get to eat!

  20. Sure, you could try it!

  21. I tried this out last night, and subbed garlic powder instead of curry (because I had it on hand, and I don’t love curry). I also used a cranberry balsamic vinegar I have (because can you really ever have TOO much cranberry goodness?), and it turned out pretty great! I used frozen Brussels sprouts, and I think they had too much “frost” on them, so when the water baked out of them, it made EVERYTHING go super soggy. So, texture-wise, this was a fail for me. But the flavors were SO GOOD! I think next time, along with using fresh sprouts, I will also try it at 450 degrees for a shorter period, so everything will hopefully crisp up a little better.

    Do you have any advice for re-heating this the next day? I was going to bring it to a work potluck but couldn’t figure out how to reheat it best (without access to an oven), since I figured a crock pot would only make it more soggy.

  22. Ha, forgot I left this comment a couple days ago. Oops! Well, since it turned out soggy to begin with, I didn’t bring it in to work. I might toss them back on a pan tonight and “re-roast” them as my dinner!

  23. Making a return appearance on my Thanksgiving table again this year. Really delicious, hearty and colorful. Perfect turkey day side. Thank you!

  24. Can I make this in the slow cooker?

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