Food & Cooking Recipes Seasonal Recipes Fall Recipes Roasted Brussels Sprouts and Winter Squash With Cranberries Be the first to rate & review! This colorful roasted vegetable side tastes as good as it looks. By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Published on October 28, 2024 Rate PRINT Share Close Photo: David Malosh Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 8 to 10 Jump to recipe This roasted vegetable side dish is hearty, delicious, and just right for any fall dinner, whether a weeknight with the family or a special meal you’re hosting. It comes together quickly and cooks hands-off in the oven. And the flavor! The combination of roasted Brussels sprouts, caramelized winter squash, and tart cranberries (that soften to the point of bursting in the oven) hit every corner of the palate. The recipe is a snap to make. Everything roasts together on a sheet pan and gets a spritz of orange juice and a sprinkle of herbs just before heading to the table. 15 of Our Most Delicious Brussels Sprouts Recipes The winter squashes you can use in this recipe—acorn, delicata, Christmas, or honeynut—all have tender, edible skins, so there's no need to peel them. Cook Mode (Keep screen awake) Ingredients 1 pound Brussels sprouts, halved (5 cups) 1 1/2 pounds acorn, delicata, Christmas, or honeynut squash, halved lengthwise, seeds removed, cut into 3/4-inch-thick wedges 8 ounces fresh cranberries (2 cups) 1/4 cup extra-virgin olive oil 3 tablespoons pure maple syrup 1 tablespoon finely grated orange zest, plus 3 tablespoons fresh juice Kosher salt and freshly ground pepper Fresh mint leaves, for serving (optional) Directions Preheat oven; toss sprouts, squash, and berries with oil syrup, and zest: Preheat oven to 425°F. Toss Brussels sprouts, squash, and cranberries with oil, syrup, and orange zest; season generously with salt and pepper. Spread into a single layer on a rimmed baking sheet or in a large roasting pan. Roast: Roast, stirring once halfway through, until vegetables are tender and golden brown in places, 45 to 50 minutes. Drizzle with orange juice for serving: Drizzle with orange juice, stirring to evenly coat. Toss with mint leaves to serve. Other Roasted Vegetable Side Dishes to Try Roasted Brussels Sprouts With Grapes and Walnuts Roasted Vegetables With Pomegranate Vinaigrette Old-Bay Roasted Sweet Potatoes Roasted Carrots With Oat Dukkah Roasted Carrots and Parsnips With Minty Yogurt Rate It PRINT