Brussel Sprout And Butternut Squash Recipe Cranberry Pecan Harvest Sheet

I just love a meal that feels special but comes together with almost no effort, and this brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet is exactly that. The aroma of roasting vegetables and warming spices fills my kitchen, promising a comforting, healthy dinner. This unbelievably easy sheet pan wonder brings vibrant fall flavors and minimal cleanup to your table, making it a guaranteed family favorite for busy weeknights. It’s truly a stress-free meal that tastes like a festive feast.

What You’ll Need (Ingredients and Key Roles)

Gathering fresh, quality ingredients is the first step to a truly delicious meal. This simple brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet relies on a few stars to deliver big flavors, perfect for family dinners.

Butternut Squash: 3 cups (about 450g) cubed, offers a sweet, tender base. (I often grab pre-cut squash to save prep time.)
Brussels Sprouts: 1.5 lbs (about 680g) halved, brings a slightly bitter, nutty flavor that mellows beautifully when roasted.
Dried Cranberries: ½ cup (70g), adds tart sweetness and a chewy texture.
Pecans: ½ cup (55g) halves or chopped, provides a delightful crunch. (Walnuts are a great swap if you prefer.)
Olive Oil: 3 Tbsp (45ml), essential for coating veggies, promoting caramelization.
Maple Syrup: 2 Tbsp (30ml), enhances sweetness and creates lovely glazed edges. (Honey can be used as an alternative.)
Spices: 1 tsp ground cinnamon, ½ tsp dried sage, ½ tsp salt, ¼ tsp black pepper. These blend for classic harvest warmth.

For the best taste, consider using organic ingredients, especially for the squash and sprouts. This brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet is naturally gluten-free and easily vegan, shining with in-season produce during fall and winter months.

Step-by-Step Cooking Method

Making this amazing brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet is truly a breeze. Just follow these simple steps for a perfect easy dinner idea every time, using just one large 18×13-inch sheet pan.

Prep Veggies: Preheat oven to 400°F (200°C). On a large sheet pan, toss 3 cups cubed butternut squash and 1.5 lbs halved brussels sprouts with 3 Tbsp olive oil, 2 Tbsp maple syrup, and all spices. Spread evenly; a single layer ensures crisp edges. If your pan seems overcrowded, use two for proper roasting, not steaming. This initial prep makes the brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet simple to execute.
Roast First Round: Place sheet pan in oven. Roast 20 minutes, stirring halfway. Veggies will begin to lightly brown and tenderize, softening to the touch.
Add Nuts & Berries: Remove from oven. Gently stir in ½ cup dried cranberries and ½ cup pecans. Toss to distribute evenly with the partially roasted vegetables.
Finish Roasting: Return to oven for another 10-15 minutes. Vegetables become fork-tender with beautiful caramelization. Pecans will be lightly toasted and fragrant; watch them closely to prevent burning. This perfects your brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet.

Using pre-cut butternut squash is my go-to shortcut for busy weeknights; it genuinely shaves off significant prep time. This makes the brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet fantastic for healthy meal prep and quick family-friendly meals.

Perfect Occasions and Pairings

This versatile dish shines in many settings, bringing homemade warmth and vibrant flavors to any table, from weeknight meals to holiday gatherings.

Effortless weekday dinners or impressive holiday side dish (Thanksgiving, Christmas).
Perfect for potlucks, family gatherings, or easy meal prep recipes.

Suggested pairings:

Roasted chicken, quinoa, or a hearty lentil salad.
Top with crumbled feta, goat cheese, or a balsamic glaze drizzle.

This brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet stores well for easy meal prep. Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven (300°F/150°C for 10 min) or microwave.

Wellness and Everyday Benefits of Brussel Sprout and Butternut Squash Recipe Cranberry Pecan Harvest Sheet

Embrace balanced living with this vibrant dish. It’s packed with fiber, essential vitamins like A and C, and healthy fats from pecans, providing sustained energy and satiety. This brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet is an excellent way to boost your vegetable intake effortlessly, supporting overall well-being.

It fits seamlessly into many healthy lifestyle approaches:

Ideal for healthy meal prep ideas for busy weeks.
One of the best easy dinners for nutritious family meals.
Provides satisfying and delicious nourishment.

Customizing the Recipe for Your Needs

Adapt this flexible brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet to suit your kitchen constraints.

For richer flavor or faster prep:

Roast at 425°F/220°C for more caramelization.
Microwave squash partially (3-5 min) before roasting.

Adjustments for dietary preferences:

Vegan: Naturally vegan as written (using maple syrup).
Keto/Low-carb: Omit maple syrup or use a sugar-free alternative.
Gluten-free: Entirely gluten-free.
Nut-free: Omit pecans or swap for pumpkin seeds. Always handle nuts safely if allergies are present; I sometimes use pumpkin seeds when sharing this dish.

Common Questions Answered

Is this brussel sprout and butternut squash recipe a healthy option?

Yes, absolutely! It’s loaded with vegetables, healthy fats from pecans, and natural sweetness from cranberries and maple syrup. This makes the brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet a very nutritious and balanced meal or side dish.

Can I freeze the Cranberry Pecan Harvest Sheet for later?

While you can freeze cooked butternut squash, I’ve found the texture of brussels sprouts and pecans becomes softer upon thawing. For the best texture, this dish is best enjoyed fresh or simply refrigerated for 3-4 days.

What’s the best substitute if I don’t have butternut squash?

Sweet potatoes, acorn squash, or even delicata squash would work wonderfully. Just ensure they are cut into similar-sized cubes for even roasting in this brussel sprout and butternut squash recipe.

How do I prevent my brussels sprouts from getting soggy?

Ensure your oven is hot, don’t overcrowd the sheet pan, and pat your sprouts very dry before tossing with oil. These steps are crucial for achieving that perfect crispy exterior instead of steaming your vegetables.

Can I add protein to this dish to make it a main meal?

Absolutely! For a complete meal, toss some chicken sausage, chickpeas, or tofu cubes directly on the sheet pan during the last 15-20 minutes of roasting. This transforms the brussel sprout and butternut squash recipe Cranberry Pecan Harvest Sheet into a hearty, high-protein main, perfect for family dinners.

What spices pair well with this dish?

Beyond the standard salt and pepper, a pinch of cinnamon, nutmeg, sage, or even a hint of smoked paprika adds wonderful depth. These warm spices enhance the fall flavors beautifully in this brussel sprout and butternut squash recipe.

Conclusion

This Cranberry Pecan Harvest Sheet isn’t just a simple side; it’s a celebration of fall flavors and effortless healthy eating for the whole family, providing a truly satisfying and easy dinner idea. Add this versatile, delicious dish to your weekly meal plan, pin it for later, and share your creations with friends and family!