Cranberry Pecan Roasted Vegetables – Roasted butternut squash, brussel sprouts, and red onion make for an easy and gorgeous holiday side dish recipe!  These oven roasted fall vegetables are amazingly flavorful with a simple maple cinnamon butter plus dried cranberries and pecans!

Roasted Butternut Squash and Brussel Sprouts

So, I’ve been working on getting all of my favorite side dish recipes up in time for Thanksgiving, or at least as many as I can pack into this year anyway!

I originally shared this dish over at Yellow Bliss Road where I’ve done some contributor posts, and now it’s time to get it up here for you all as well!

Most of the side dishes I have shared up to this point have been super cheesy and or over the top decadent.  It was a great time for these roasted veggies to make their appearance.

A lighter kind of side dish that still tastes sinful because of the amazing caramelized flavors we have going on here!

Roasted Butternut Squash and Brussel Sprouts

One thing I want to chat about here is how to handle a butternut squash!  Some people seem intimidated by the peeling, seeding, and cubing – well, it’s not hard at all and here are the steps!

  • Cut off both ends of the squash first.  The top and bottom both need to come off so that you can stand the squash upright.
  • Once the ends are off, and your squash is standing up, use a sharp chef’s knife to remove the skin.  You’ll peel the skin downwards towards your cutting board with the knife.  I personally find this much easier and faster than using a vegetable peeler!
  • After the skin is off, leave your squash standing up and slice through the middle from top to bottom so that you have two pieces.
  • Scrape the seeds out of the squash with a large spoon.  Lay the squash flat and cut into long sticks.
  • Once you have a bunch of long squash “sticks” simply cut them into bite sized cubes.

Cranberry Pecan Roasted Vegetables

If you’re looking for other amazing holiday side dishes, be sure to give these a try:

  1. Cream Cheese Mashed Potatoes
  2. Super Easy Cheesy Corn
  3. Parmesan Roasted Broccoli
  4. Crockpot Green Bean Casserole

Butternut Squash and Brussel Sprouts Roasted

Enjoy!

~Nichole

5 from 7 votes

Cranberry Pecan Roasted Vegetables

Cranberry Pecan Roasted Vegetables - Roasted butternut squash, brussel sprouts, and red onion make for an easy and gorgeous holiday side dish recipe!  These oven roasted fall vegetables are amazingly flavorful with a simple maple cinnamon butter plus dried cranberries and pecans!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Servings 6

Ingredients 

  • 1 1/2 Pounds Brussel Sprouts, Ends Trimmed and Yellow Leaves Removed
  • 1 Butternut Squash, Peeled, Seeded, and Cubed
  • 1 Large Red onion, Cut Into 1/2 Inch Chunks
  • 4 TBSP Butter, Melted
  • 3 TBSP Maple Syrup
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1/2 Cup Pecans
  • 1/2 Cup Dried Cranberries

Instructions 

  • Preheat oven to 400 degrees.  Lightly grease a large baking sheet with olive oil and set aside.
  • In a small bowl whisk together the melted butter, maple syrup, cinnamon, and salt.
  • Place the prepared vegetables in an even layer on the baking sheet.  Drizzle with the butter mixture and stir or toss to coat.
  • Bake in preheated oven for 15-20 minutes until lightly brown.  Add the cranberries and pecans to the baking sheet with the vegetables.  Return to the oven for 5 more minutes.
  • Serve immediately.

Nutrition

Calories: 150kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

 


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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14 Comments

  1. 5 stars
    This recipe is very easy to follow and took very little time to complete. The results were fantastic. I am down two more minutes of bake time . This is a keeper recipe thank you very much ! I’ll give this a five.

  2. This looks fabulous and I cant wait to make it! To save precious oven space could this be prepared in a slow cooker instead? Thank you so much

    1. Yes, I think that would work. Along with the butter in the recipe I would also grease your slow cooker and make sure you use a 6 quart or larger. I’d say about 2-3 hours on low 🙂

  3. 5 stars
    I made this dish for Thanksgiving and had great reviews from my family. It was so nice to have a colorful hearty vegetable on the table. I overcrowded a roasting pan with the veggies instead of using a baking sheet so I had to let it roast for 20 minutes longer to get the desired tenderness. I also used my crock pot to transport and warm the dish. It held up great. I will definitely make it again.

    I give it 5 stars!

  4. 5 stars
    These roasted vegetables look so delicious! I can imagine having them not just around the holidays but whenever my tastebuds need something happy and delicious tasting!!

  5. Love this as a healthy holiday side dish. I’ve made a similar dish with fresh cranberries, but I like the idea of adding dried. Thanks for the recipe 🙂

  6. 5 stars
    This looks like my kind of side! I have made one similar but did not add the onion and pecans! Genius, I say! I’m giving this one a try! Thanks for the inspiration!