Description
Roasted Brussels Sprouts, Sweet Potato & Squash for an Easy Dinner is a colourful and comforting vegetable dish featuring caramelized Brussels sprouts, tender sweet potatoes, and roasted butternut squash finished with a sweet-tangy honey balsamic glaze, creamy feta, crunchy pecans, and dried cranberries.
Ingredients
1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
2 medium sweet potatoes (about 500 g), peeled and cut into bite-sized cubes
1 1/2 lb (680 g) butternut squash, peeled, seeded, and cubed
3 tbsp olive oil
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tsp olive oil
Pinch of salt
1/2 cup (55 g) crumbled feta cheese
1/3 cup (40 g) pecans, roughly chopped
2 tbsp dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Add the Brussels sprouts, sweet potatoes, and butternut squash to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
3. Spread the sweet potatoes and butternut squash across the prepared baking sheet in a single layer. Leave some space between the pieces so they roast and caramelize instead of steaming. Roast for 15 minutes.
4. Remove the baking sheet from the oven and add the halved Brussels sprouts. Toss the vegetables gently to redistribute them, then return the baking sheet to the oven.
5. Continue roasting for 20–25 minutes, turning the vegetables once halfway through, until the sweet potatoes and squash are tender and the Brussels sprouts are browned and crisp around the edges.
6. While the vegetables roast, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, and a pinch of salt in a small bowl until smooth and well combined.
7. Transfer the hot roasted vegetables to a large serving platter. Drizzle the honey balsamic glaze evenly over the top and gently toss or turn the vegetables so they become lightly coated.
8. Scatter the crumbled feta evenly over the warm vegetables, leaving some pieces larger for a creamy contrast against the caramelized vegetables.
9. Sprinkle the chopped pecans and dried cranberries over the dish. The pecans add satisfying crunch while the cranberries provide bursts of sweet-tart flavour.
10. Finish with fresh parsley and thyme leaves. If desired, add another light drizzle of balsamic glaze just before serving.
11. Serve warm as an easy vegetarian dinner or hearty side dish. For a more complete meal, pair it with cooked quinoa, rice, crusty bread, or your favourite protein.
Notes
Don’t overcrowd the baking sheet. Leave space between the vegetables so they roast properly and develop caramelized edges.
Cut the sweet potatoes and butternut squash into relatively similar-sized pieces so they cook at the same rate.
Add the Brussels sprouts after the first 15 minutes of roasting. This helps prevent them from becoming overly soft while allowing the sweet potatoes and squash enough time to become tender.
Roasting at 425°F (220°C) encourages excellent browning and caramelization.
Add the honey balsamic glaze after roasting to preserve its bright, tangy flavour.
Toast the pecans briefly before adding them for a deeper, nuttier flavour and extra crunch.
Serve the vegetables while warm for the best contrast between caramelized vegetables, creamy feta, crunchy pecans, and chewy cranberries.
You can chop and season the vegetables several hours ahead and keep them refrigerated until ready to roast. For the best texture, roast shortly before serving and add the toppings afterward.
Frozen butternut squash can be used, although fresh squash generally develops better caramelization. If using frozen squash, roast it directly from frozen and avoid overcrowding the pan.
Goat cheese can be substituted for feta, while crumbled blue cheese provides a stronger savoury flavour.
Walnuts can be substituted for pecans and pair especially well with the roasted vegetables, cranberries, and balsamic glaze.
For a more filling meal, add cooked quinoa, chickpeas, lentils, rice, grilled chicken, or another favourite protein.
The finished vegetables can be served warm or at room temperature, making them convenient for gatherings, potlucks, and holiday meals.
Serve alongside roasted chicken, turkey, pork, grilled fish, quinoa, brown rice, couscous, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American