Roasted Brussels Sprouts and Winter Squash With Cranberries
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 8 to 10
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
Kosher salt and freshly ground pepper
Fresh mint leaves, for serving (optional)
3 tablespoons orange juice
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, stirring once halfway through, until vegetables are tender and golden brown in places, 45 to 50 minutes.
Drizzle with orange juice, stirring to evenly coat. Toss with mint leaves to serve.
Notes:
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.
Recipe courtesy of Martha Stewart.com
