Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette (2024)

Easy and delicious Roasted Brussels Sprouts and Squash with Dried cranberries and Dijon Vinaigrette. This is my most popular and well-loved Thanksgiving side dish recipe!

Today’s recipe might be my absolutefavorite Brussels sproutrecipe (and I’ve made a lot of them). I shared these delicious fried Brussels sprout leavesyesterday, so trust me, that is saying quite a bit. As you can imagine, weate a ridiculous quantityof Brussels sprouts leading up to this week. Like pounds and pounds of them.

Honestly, I’m pretty surprised I didn’t turninto a Brussels sprout…

And yet, despite our Brussels sprouts overdose, I would still happily munch on this roasted Brussels sprouts and squash dish all day long. For breakfast, lunch or dinner. Hot, lukewarm, cold. Seriously. It is the ultimate Thanksgiving side dish. It also happens to unknowingly check a lot of boxes: vegan, dairy free, gluten free, paleo, etc.

If you are looking for a roasted Brussels sprouts dish, this is the one you should make! A bold statement, I know, but one I am willing to stand behind. This recipe gets rave reviews.

I’m celebrating Thanksgiving with Connor’s family for the first time this year, and this dish quickly rose to the top of the list of Thanksgiving dishes that I offered to contribute. I’ll most likely force it on my family at Christmas too because, well, I’mbossy like that.

It is basically a three-for-one deal. You get roasted Brussels sprouts,roasted butternut squash, and cranberries in one single recipe.

The epitome of fall in an extremely low-maintenance, but flavor-packed dish. No need to prepare them separately or add more work to your plate. Oh, and you should use any leftovers (if you have them) on these creamy goat cheese gritsthe next morning.

Ok, so here’s the deal with this dish. If you’ve alwayshatedBrussels sprouts, this is probably the recipefor you to try! I’m convinced that Brussels sprout haters havenever tastedreally goodBrussels sprouts. I also realize that Brussels sprout haters might feel like punching me in the face for saying that.

As is the case with practically any vegetable, roasting is definitely my preferred cooking method,particularly for Brussels sprouts. Once roasted and caramelized, Brussels sprouts transform themselves into flavor-packed, crispy bites of veggieheaven.

In my opinion, the more caramelized they are the better.

To achieve this, I roasted the vegetables at a very high temperature (450 degrees Fahrenheit) for about 20 to 30 minutes. You’ll need a good-quality sheet pan to accomplish this.

Since the Brussels sprouts are halved and tossed with similarlysized chunks of butternut squash, they are able to cook very evenly together.

In the last five minutes of cooking time, the dried cranberries are tossed ontothe baking pan to toast up a bit and concentrate in flavor.

Once the Brussels sprouts and butternut squash are roasted, they are tossed with a light and simple Dijon vinaigrette made up of only three ingredients: sweet rice vinegar, Dijon mustard, and olive oil. It could not be easier to throw together.

The recipe makesjust enough dressing tovery thinly coatall of the roastedvegetables. As in, you’ll barely be able to tell that the vegetables are dressed, but it gives the dishthat little kick of flavor that totally takes it over the top.

If I had to describe this dish in one word, it would be balanced.Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette.

Makes youwant to reach through the screen, right?Do me a favor and make this immediately.

Notes:This recipe makesjust enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well!

Prepping Tips:If you are prepping ahead for Thanksgiving or bringing this to a friend or family members’ house, you canroast the vegetables ahead of time (you canblast them in a350 degree Fahreneheit oven for 10-15 minutes just before serving) and wait to dress them until just before serving.