Go Back

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

5 from 14 votes
Print Recipe Pin Recipe
Servings: 6 as a side dish
Ingredients Method

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

Method
 

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