Caramelized veggies, roasted with pecans and tossed with a sweet and tangy glaze – these Roasted Brussels Sprouts & Squash With Cranberry Cider Glaze might be the perfect holiday side dish!
Comin’ at you today with the first of a heaping handful of holiday sides I have planned for the next couple of months.
What better way to start than with some deliciously sweet and tart caramelized veggies? Not only are they delicious, they’re vegan, gluten-free, and pretty damn healthy.
(Look, you have to balance out the pie and marshmallow-laden sweet potatoes somehow.)
JUST TAKE ME TO THE ROASTED BRUSSELS SPROUTS ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy brussel sprouts recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I really dove into my love of Brussels sprouts last year, after over 3 decades of severe neglect and ignorant hatred.
I’ve always been an adventurous eater, but Brussels were just never on the list of things I cared to try to appreciate.
How wrong I was. It turns out I even enjoy them raw.
Butttttt they definitely are more tasty when covered in bacon, or tossed with some lovely squash and cranberry cider glaze.
I know my friend T.R. would have loved this dish.
I met T.R. at my first Food Wine Conference 3 years ago, after becoming online friends through the Sunday Supper Movement. We had an immediate connection, thanks to our similar blog names (The Crumby Cupcake and Gluten Free Crumbley) but even without that, I know we’d have been fast friends (for many reason, but we were also both supernerds.)
T.R. was one of the nicest, most outgoing people I’ve ever met, always going out of his way to make people comfortable, both online and in person.
He was always willing to help new Sunday Supper members get a grasp on how our weekly events worked, and never failed to bring a smile to everyone’s faces during our Sunday Twitter chats. The man never had a cross word to say about anyone, and had a zest for life that was undeniable.
He was determined to attend the conference this past May, but his rapidly declining health made it impossible for him to travel.
Having been diagnosed with an advanced and extremely aggressive duodenal cancer only a few months prior, he had made the decision to stop treatment, taking comfort in knowing his loved ones would be with him through what were bound to be some very bad days.
At the conference, we had a Facetime session with him during our Sunday Supper meal. We danced on the tables for him during our closing event, sending him our love and well wishes for him to get well so we could see him in 2018. So many prayers and positive vibes went up that weekend, and continued as we traveled home and got back to our daily lives.
Sadly, we lost T.R. a couple of weeks later. He was a bright spot in a rather dull world, and his light dimmed far too soon.
There’s just never enough time.
This week’s Sunday Supper is in memory of our dear friend, T.R., a guy who truly deserved more of that time to spread his joy in the world.
The holidays are getting so close, just be sure that, among the hustle and bustle of cooking and shopping, you remember to take time.
Take time to hug that crying child.
Take time to listen to grandpa’s story for the 73rd time.
Take time to help set the table, even if it means being around your crabby mother-in-law.
Just take time to appreciate what you have, because you truly never know what you have until it’s gone.
This spoon’s for you, T.R. Allons-y.
Looking for more holiday side dishes? Try another one of my delish Brussels sprout recipes…
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PIN THIS ROASTED BRUSSEL SPROUT AND BUTTERNUT SQUASH RECIPE FOR LATER!
Roasted Brussels Sprouts & Squash With Cranberry Cider Glaze
- 1 lb. butternut squash cubed
- 1 lb. Brussels sprouts halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Black pepper
- ½ cup pecans chopped
- ⅓ cup dried cranberries
- 1 cup apple cider
- 2 tablespoons maple syrup
- Preheat oven to 450 degrees F.
- In a large bowl, combine cubed squash, sprouts, and olive oil. Toss together to coat, then sprinkle on salt and black pepper to taste and toss again. Spread vegetables in an even layer on a large baking sheet, being sure to place the sprouts cut side down for even caramelization.
- Roast for 30 minutes, tossing twice during the process. Sprinkle the pecans over the vegetables and roast for 5 more minutes to toast the nuts. Remove from the oven and allow to cool slightly.
- While sprouts are roasting, combine the cider and maple syrup in a small saucepan set over medium heat. Bring to a boil, then reduce heat to low and simmer for about 15 minutes. Add the dried cranberries and continue to simmer until the liquid is reduced to a 1/4 cup, about 5 more minutes. Pour over the roasted vegetables and toss. Serve while warm.