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–+ servings

Roasted Vegetables for Thanksgiving

A vibrant and flavorful blend of Brussels sprouts, butternut squash, pecans, and cranberries, perfect for Thanksgiving gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Vegetable
Cuisine American, Thanksgiving
Servings 8 servings
Calories 220 kcal

Ingredients
  

Main Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 small Butternut squash, peeled and cubed
  • ½ cup Pecans, chopped
  • ½ cup Cranberries, fresh or dried
  • 3 tablespoons Olive oil
  • 1 teaspoon Cinnamon
  • 1 teaspoon Salt
  • ½ teaspoon Pepper

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Trim and halve the Brussels sprouts.
  • Peel and cube the butternut squash.

Mixing

  • In a large mixing bowl, combine the Brussels sprouts and butternut squash.
  • Drizzle the olive oil over the vegetables and sprinkle with cinnamon, salt, and pepper.
  • Toss everything together until well coated.

Roasting

  • Spread the vegetables on a baking sheet in a single layer.
  • Roast for about 25-30 minutes, stirring halfway through.
  • In the last 5 minutes of roasting, sprinkle on the chopped pecans and cranberries.

Serving

  • Once done, take the vegetables out of the oven and serve warm.

Notes

For extra flavor, consider adding fresh herbs like rosemary. If you have leftovers, store them in an airtight container in the fridge for about three days.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 160mgFiber: 6gSugar: 5g
Keyword Family Recipe, Healthy Side Dish, Holiday Cooking, Roasted Vegetables, Thanksgiving Recipe
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