Roasted Brussels Sprouts & Butternut Squash

roasted sprouts, squash & cranberries

Are you a person who cringes when your foods touch? Don’t answer that. I don’t want to ruin my impression of you because I happen to really like when my foods touch. I like seeing what certain things taste like together because you never know when you’ll find a random winning combination. When I was 8 years old I had an epiphany when part of my dinner salad casually slid into my french fry ketchup mound. That day I discovered that ketchup on salad tasted just like 1000 island dressing without the mayo. I spent a good year putting ketchup on my salad while enduring the looks of disgust from my family. Have I lost you?

roasted sprouts, squash & cranberries

The other day I decided to eat comfort food in the form of Thanksgiving dinner (for lunch) from Whole Foods. I got home, opened the cardboard to-go box and saw that all of the contents had shifted. Delightful!  The Brussels sprouts and roasted butternut squash were saturated with gravy and cranberry sauce and I thought, “We’re really onto something here.” I decided to give you a recipe that I like to call a happy accident, even though I did it on purpose. I just want your taste buds to thank me for something new and different. In this dish, sweet roasted cubes of butternut squash mix with savory browned Brussels sprouts, bits of apples, onions, smoked curry powder and the surprising tang of cranberries. It’s like stuffing but without the bread, a roasted medley that’s perfect for all the vegans, vegetarians & gluten-free diners at your Thanksgiving table. You could eat it on a random fall afternoon because you’re ridiculously excited about Thanksgiving dinner. It’s really up to you.

And we’re off.

Ingredient gathering! If you love chopping, you’re gonna love this recipe.

roasted sprouts, squash & cranberries

Chop up the butternut squash, trim the B-sprouts & cut them in half. Cut up an onion & an apple.

roasted sprouts, squash & cranberries

WELCOME TO CHOPPED CITY. It’s a very colorful place.

roasted sprouts, squash & cranberries

Here’s dressing city. It’s mighty flavorful here.

roasted sprouts, squash & cranberries

Stir the ingredients together for the vegetable lube.

roasted sprouts, squash & cranberries

Drizzle it over the vegetables & stir to coat. Sprinkle brown sugar on top. Add salt & pepper then oven.

roasted sprouts, squash & cranberries

And roast. Look it’s all ROASTED!

roasted sprouts, squash & cranberries

You could eat it off the baking sheet.

11.09.11

Or you could be all proper and put your roasted vegetables in a bowl.

roasted sprouts, squash & cranberries

Just use a fork. It means you’re classy.

Roasted Brussels Sprouts, Butternut Squash & Cranberries

serves 8 as a side dish

(a Shutterbean original recipe)

  • 1 1b. Brussels sprouts, trimmed & halved
  • 1 medium butternut squash peeled & cut into 1/2 inch cubes
  • 1 cup fresh cranberries
  • 1 apple, cut into 1/2 pieces
  • 1 medium yellow onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1/2 teaspoon curry powder
  • 1 tablespoon brown sugar
  • kosher salt & fresh cracked pepper

Preheat oven to 400F. Spread the Brussels sprouts, butternut squash, cranberries, apple, & onions on a large rimmed baking sheet. In a small bowl mix oil, vinegar, and curry powder together. Drizzle over the vegetable mixture and toss to evenly coat. Sprinkle brown sugar over the vegetables and place baking sheet in the oven. Roast for 20 minutes, gently stir and continue to roast for 20-25 minutes longer, or until vegetables are tender and nicely browned.

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104 Comments

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  • November 14, 2011

    Food touching is awesome. I get stuff from the Whole Foods hot bar all the time, and don’t mind a bit when it gets mixed up. I think that’s probably why I like the burrito bowls from Chipotle so much…a bunch of good “stuff” all mixed together.

    This recipe looks delicious. I looove roasted vegetables, especially butternut squash!

    • November 14, 2011

      burrito bowls are totally amazing. I get you!

  • November 14, 2011

    I recently moved from an apartment with a standardized kitchen into a new (although bigger) place with a bunch of friends. The catch – there’s no oven. While this is actually really normal here in Brussels, I didn’t seem to mind until recently when the weather started to change. Now I just want to roast everything in sight and I only have a little toaster oven to do it in. It seems very cruel and unusual punishment not to be able to eat roasted Brussels sprouts in Brussels…nonetheless, this all looks very, very delicious.

    • November 14, 2011

      that’s totally cruel. I wish I had a toaster oven….

    • November 15, 2011

      Emily,
      You can saute these on stove top.

      I prefer to not use oven for one dish only (Oven=humvee)

    • November 17, 2011

      But you could totally do this in a toaster oven! I supposed you’d have to only roast a little at a a time.

  • November 14, 2011

    This looks incredible. What a great idea!

  • November 14, 2011

    I’m interested to try this, I’ve never had the guts to try brussels sprouts before but they look like they might be a little less scary all cooked down and coated with vinegar

    • November 14, 2011

      DO IT!! You don’t know what you’re missing!

  • November 14, 2011

    vegetable lube. hehe.

    • Amber Sterling
      November 14, 2011

      Hahaha! I thought the same thing, glad I wasn’t alone.
      (=

  • November 14, 2011

    This sounds absolutely lovely!

  • November 14, 2011

    i totally would have just been eating this with my fingers. i figure if no one else is watching it doesn’t count, right? :)

    • November 14, 2011

      nope. doesn’t count!

  • Sarah
    November 14, 2011

    Brussels sprouts + curry powder? I’m picking up what you’re putting down!

  • November 14, 2011

    I love roasted fall veggies! I especially love the colors going on here; the cranberries make it pop!

  • November 14, 2011

    yes! this is really exciting because I love a thanksgiving mish-mash of food on my plate. It makes my brother-in-law freak out, which makes it even better for the torment factor! ha!

    • November 14, 2011

      torment factor!!! I love freaking out my brothers & brothers-in-law!!

  • November 14, 2011

    This is sounding too good to be true. I’ll be bringing this to my family’s meat laden Thanksgiving dinner! ;)

    xo
    cortnie

  • November 14, 2011

    You are my new favorite person for using the phrase “vegetable lube.”

    • November 14, 2011

      I think I made my husband cringe with the use of those words. HA.

      • November 14, 2011

        That means you win. :p

  • November 14, 2011

    HEY, stop peeping in my kitchen! I had this for dinner three or four nights ago. I’m thinking it would benefit from a small sprankle of nuts. YUM, YUM.

    • November 14, 2011

      I was kinda thinking of that too! I want some extra crunch! What do you say—pecans, maybe??

      • November 16, 2011

        Oh, definitely pecans. Could there be any other??

        I seriously wait for this time of year just so I can eat brussels sprouts at least four days a week. Have you ever bought them on stalk? They’re so magical!! Like figs! They should be sold with woodland creatures and fairies, no?

        • November 16, 2011

          YES!!! They are so fun on a stalk. I like walking around with them in my cart while they’re on a stalk.

  • Melissa
    November 14, 2011

    I’ve been saving my treasured, lonely butternut squash that I picked up at our last farmer’s market of the season (we live in Canada). It has been waiting for the perfect recipe, which it has now found. Thanks Tracy, I love your blog so much! :)

  • November 14, 2011

    Two words I never thought I would see together on a cooking blog: Vegetable and Lube. And the recipe sound good, too.

  • Lisa
    November 14, 2011

    Ahh, I never want to hear ‘vegetable lube’ again! I do think I will be making this recipe, though, and maybe adding tofu? Mmm…thanks for the recipe and lovely photos!

    • November 14, 2011

      lemme know how it goes! Tofu sounds interesting! I hope it gets all crispy.

  • November 14, 2011

    OMG, this sounds insane. You’ve combined so many ingredients I love. All together! Love the fresh cranberries in there. You don’t see enough savory fresh cranberry recipes. Props!

    I have the opposite problem with my husband. He loves his food touching too much. Like I’ll slave away all weekend creating dishes that specifically complement each other. And he’ll root around in the fridge, take out EVERYTHING that’s in there, and just throw it all on a plate and eat it all together. Some combos are so much worse than merely ketchup on lettuce.

    I actually really love salsa on salads. It moistens (sorry, icky word!) and adds flavor, but isn’t all oil based and heavy. Of course, it depends on *good* salsa, and what’s in the salad.

  • November 14, 2011

    This may just be dinner. Like right now. I’ve got everything but the onion… i’m wondering if using leeks would freak it up, or be just as awesome? hmm.

    • November 14, 2011

      YES. GET IT DONE!

      • November 15, 2011

        GOT IT DONE! Super easy and awesome! And the leftovers taste just as spectacular.

        • November 15, 2011

          Hooray! You’re good, you!

  • November 14, 2011

    wow the colors are so pretty & this sounds totally yummy. i’m new to your blog & with your awesome use of ‘vegetable lube’ consider yourself a new fav! :)

  • November 14, 2011

    Great minds think alike, I roasted a bunch of vegetables last week and just ate them off the sheetpan. Good thing no one was here to judge :-)

    • November 15, 2011

      You and me. Brain twins!

  • November 14, 2011

    Tracy,
    This looked so delicious that I went to costco to buy bag of chopped butternut squash, Brussels sprouts and cranberry bag. I kipped apple nd onion as I hd no time to chop. The end result was amazing. This is going to be staple in our family. Thanks you for sharing thsi recipe.
    Thank you for vegan recipe.

    • November 15, 2011

      Glad it all worked out! I didn’t know costco had all of those chopped vegetables! That’s fantastic.

  • Amy
    November 15, 2011

    This looks so delish…but I’m not a fan of curry. Any other spice suggestions? or will it be fine with balsamic and olive oil?

    • November 15, 2011

      How about thyme? What are your thoughts on cumin? That might be good it you want it smoky.

  • November 15, 2011

    Those people who don’t like their food to touch are WEIRD! I’m alllllll about my food touching. Especially thanksgiving dinner! So.. I’m super into this idea.

    One amazing food touching combination? Macaroni and cheese and salad. I love it when the salad dressing runs under the macaroni and cheese. Best food touching ever.

    • November 15, 2011

      I can’t wait to eat Mac n cheese with salad! I know m gonna love it!

  • Erin
    November 15, 2011

    Whoa. Sounds killer! Love touching food and especially love touching Thanksgiving food.

    • November 15, 2011

      It’s truly the best thing ever!

  • November 15, 2011

    Tracy,

    I know I am food edict. I could not sleep yesterday night as I was thinking about mushroom and cranberry…What do you think?

    • November 15, 2011

      Mushrooms in this particular combo? Sure!

  • November 15, 2011

    This is glorious!! I’ve been roasting things like brussels sprouts and sweet potatoes, but haven’t been doing anything interesting with the lube. By the way, did you know that bacon lube is actually a thing? Somehow an email about it showed up in my inbox this morning…unfortunately.

    • November 15, 2011

      I’m totes scared to google it! Ahhhhhhh

  • November 15, 2011

    This looks awesome. I am helping my brother with Thanksgiving this year, but he doesn’t like Brussels Sprouts! I have been debating whether I should do simple roasted sprouts vs. gussied up sprouts in an effort to get him to change his mind!

    • November 15, 2011

      I find that brown sugar helps convert people! Try it!

  • November 15, 2011

    Oh my, I love me some roasted brussels sprouts. and squash. and fresh cranberries. Perfect way to get excited for the big day. I’m all about the food-touching discoveries – what an awesome dish to come out of it! And the curry powder veggie lube with a sprinkling of brown sugar is inspired. (As is your choice of words.)

  • November 16, 2011

    Totally making this. Tracy, any tips on cutting up butternut squash? Cup in half then take off “skin”? Thanks!

    • November 16, 2011

      I peel mine first for some reason. Use a mango peeler. Have you seen those? They are awesome. I’d pierce the center with the tip of your knife and then pivot the knife down lengthwise so you cut it in half. Does that make sense? I might have to do a photo tutorial for you! BE CAREFUL. That’s all I can say. It’s really easy to slip with the knife.

      • November 21, 2011

        ok- just saw a little tutorial online and they peel first too. Thanks Tracy!

  • November 16, 2011

    These are such gorgeous colors! I love how everything got all caramelized looking. I’ll have to try this one for sure. Autumn festivity straight from the oven.

  • November 17, 2011

    Oooh, yum. This sounds so good, and I’m definitely a fan of things being all mixed together in one bowl, even though I was a little kid who never wanted my food to touch. And I ate everything in order, one thing at a time. I was a weirdo. Good thing I grew out of that. Ha.

  • Darcee
    November 17, 2011

    I made this as my main dish tonight, delicious. Thanks for another great recipe!!

  • November 18, 2011

    Ok, just made this recipe two days ago. Amazing. Also, just used the curry maple glaze on grilled pork chops and it was equally amazing. Thank you for inspiring my cooking!

    • November 18, 2011

      Oh man! That sounds fantastic! Throw in some roasted apples and braised cabbage and I AM THERE!

  • November 19, 2011

    so making this for Thanksgiving dinner! Thanks

  • November 19, 2011

    So making this because I went crazy on the after-thanksgiving sale of cranberries and now my freezer is stuffed with bags of the stuff. And I love roasting everything. Done!

  • Jamie
    November 25, 2011

    I’ve been following Shutterbean for a while now, but I finally have to comment…you are the best! I had a Friends Thanksgiving this year, and this Roasted Veggies dish was everyone’s favorite. People asked “how did you think to combine these fruits/veggies?” and I said “Tracy Shutterbean.” My boyfriend always asks for the vegan sundried tomato arugula pasta salad, and the caramelized banana cake has been a hit at many a potluck. So thanks for your awesome blog/recipes/humor (vegetable lube!), and keep it up. :)

    • November 25, 2011

      Wow! Thanks so much for letting me know Jamie! I’m so glad it worked for your thanksgiving. That makes me sooooo happy!

  • Pat
    November 27, 2011

    Tracy, I need your guidance. This was just a little too sweet for me. Should I cut back on the cranberries or use a different apple? What type of apple did you use?

    • November 27, 2011

      Interesting! I used a Gala apple in this recipe. Maybe you should cut out the brown sugar?

  • December 4, 2011

    I made this this week and loved it! I added a pinch of cinnamon to mine and ate the leftovers for breakfast with a tiny drizzle of Grade B Maple Syrup. Soooo good! Thanks for the recipe.

  • December 20, 2011

    Yummy. My daughter made it tonight with sweet potatoes, Brussels sprouts, cranberries and onions. It was delicious. I want to make it again, with the recipe’s ingredients. I think it would taste like stuffing!

    • December 20, 2011

      It totally does taste like stuffing!

  • December 22, 2011

    I can’t stop making this! Last week I made it for dinner and left out the cranberries…instead I sprinkled pomegranate seeds and goat cheese on top and served it over quinoa and brown rice…mmmm getting hungry just thinking about it :-)

  • Maureen
    January 6, 2012

    My daughter-in-law introduced me to this site and this recipe at Christmas dinner and I’ve now made it 3 times! Delicious!

  • February 7, 2012

    Does it matter that its not fall or thanksgiving – its in the oven as I type. I picked up a bag of frozen brussel sprouts from trader joes today after seeing this recipe earlier today. I chopped squash, chopped onions and cranberries in the freezer and was ready to go. I didn’t have curry, so I used a bit of turmeric and cumin – lets see how it comes out. Thanks for the yummy idea.

    • February 7, 2012

      Doesn’t matter!

      I have a recipe tomorrow using butternut squash and cranberries…it’s totally Thanksgiving like but it’s FEBRUARY!!! ha

  • The Hendersons
    October 21, 2012

    Googled, found, made and served for friends last night. Was fantastic. Into Evernote for future.

    Quite a few cranberries and onions ended up on stuck on the pan (they are so yummy it was a culinary crime). Any suggestions on preventing that?

  • Sveta
    November 10, 2012

    I saw the link to this recipe on the latest Joy the Baker podcast and made it the same night. Delicious! I added an over-easy egg on top to make this more of a main dish, and it was a great decision.

    • Tracy
      November 10, 2012

      You have the right idea with that! Deliciousness made even more delicious with egg!

  • Lily Rose
    November 23, 2012

    Hi!

    Question: do you think I could preprare it in the morning and then just put it back in the oven (or nuke it) when I’m ready to serve the lamb shanks?
    (Lighting a candle here in the hopes of a positive answer ;-)

    Lily

  • Wendy
    November 15, 2013

    Am I the only one who wants to add some chopped bacon or pancetta to this? YUM! I’m about to cut this in half for a gourmet single lady dinner tonight! Thanks, Tracy! You are always so on point with the roasted veg combos.

  • April 29, 2014

    This looks awesome and sounds even better. I have exactly 1/2 the ingredients and have already done my grocery shopping for the week…so this recipe will have to wait a week…I hope I can find a good butternut squash this time of year!

  • Greg
    July 1, 2014

    This is the best recipe I have ever used. I make it regularly and it has become my traditional contribution at a Thanksgiving pot luck we go to every year. I have made a few variations here and there with success. Great job. I would love to hear/see more of your ideas.

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