The Best Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries and Dijon Vinaigrette: Your Go-To Thanksgiving Side Dish

Discover the ultimate Thanksgiving side dish with this incredibly easy and delicious recipe for Roasted Brussels Sprouts and Butternut Squash, perfectly complemented by tart dried cranberries and a zesty Dijon Vinaigrette. This beloved recipe is a consistent crowd-pleaser, promising to elevate any holiday meal or weeknight dinner!

For those who believe they dislike Brussels sprouts, prepare to have your mind changed. This particular recipe stands out as my absolute favorite way to prepare them – and I’ve certainly experimented with many. Just yesterday, I shared my recipe for fried Brussels sprout leaves, so when I say this dish is exceptional, it’s truly high praise. Leading up to developing this recipe, my kitchen was practically overflowing with pounds upon pounds of Brussels sprouts. Frankly, I’m surprised I didn’t transform into one myself!

Yet, despite our “Brussels sprout overdose,” I would happily indulge in this roasted Brussels sprouts and butternut squash dish all day long. It’s fantastic for breakfast, lunch, or dinner; delicious hot, lukewarm, or even cold. It genuinely is the ultimate Thanksgiving side dish, effortlessly checking a multitude of dietary boxes: vegan, dairy-free, gluten-free, and paleo, among others. Its versatility and broad appeal make it a staple in my holiday repertoire.

If you are searching for a roasted Brussels sprouts recipe that consistently delivers, this is unequivocally the one you should make! I understand that’s a bold declaration, but it’s one I stand firmly behind. This recipe consistently garners rave reviews from everyone who tries it.

This year, I’m celebrating Thanksgiving with my partner’s family for the first time, and this dish immediately topped my list of Thanksgiving contributions. I’ll probably “persuade” my own family to enjoy it at Christmas too, because, well, I can be a bit insistent when it comes to delicious food!

Essentially, this recipe offers a fantastic three-in-one deal. You get the crispy goodness of roasted Brussels sprouts, the sweet creaminess of roasted butternut squash, and the bright, chewy texture of dried cranberries, all unified in one simple recipe. It’s the very essence of autumn captured in an incredibly low-maintenance yet flavor-packed dish. There’s no need for separate preparations or adding extra steps to your busy schedule. And if by some miracle you have leftovers (a rare occurrence, I assure you), they are absolutely phenomenal served on these creamy goat cheese grits with poached eggs the next morning.

Why This Roasted Vegetable Medley Will Convert Even the Skeptics

Let’s be honest about Brussels sprouts. Many people carry a strong aversion, often stemming from unpleasant encounters with poorly cooked, mushy, or bitter versions. But I’m utterly convinced that those who “hate” Brussels sprouts have simply never experienced them prepared *really well*. I also realize that saying this might make some Brussels sprout antagonists want to punch me in the face, but hear me out!

As is the case with almost any vegetable, roasting is hands-down my preferred cooking method, especially for Brussels sprouts. When subjected to high heat, Brussels sprouts undergo a magical transformation. Their natural sugars caramelize, creating a crispy exterior and tender interior, infused with a deep, savory flavor that is anything but bitter. They truly become irresistible, flavor-packed bites of veggie heaven. In my opinion, the more caramelized they are, the better the outcome.

Achieving Perfect Caramelization: Tips for Roasting

To unlock this delicious potential, I roast the vegetables at a very high temperature – 450 degrees Fahrenheit (232°C) – for approximately 20 to 30 minutes. This intense heat is crucial for developing those coveted crispy edges and sweet, caramelized spots. For best results, you’ll want to use a good-quality, heavy-duty sheet pan. A sturdy pan conducts heat more efficiently and prevents sticking, leading to superior caramelization.

The beauty of this particular combination lies in how evenly the vegetables cook together. By halving the Brussels sprouts and cutting the butternut squash into similarly sized ¾-inch chunks, they achieve tenderness and caramelization at roughly the same rate. This thoughtful preparation ensures every bite is perfectly cooked and seasoned.

The final touch comes in the last five minutes of roasting. This is when the dried cranberries are scattered onto the baking sheet. A short stint in the hot oven allows them to toast slightly, intensifying their sweetness and tartness, adding another layer of complex flavor to the dish without burning.

The Simple Elegance of Dijon Vinaigrette

Once the Brussels sprouts and butternut squash emerge perfectly roasted from the oven, they are gently tossed with a light and exceptionally simple Dijon vinaigrette. This dressing is truly remarkable in its minimalist approach, requiring only three key ingredients: sweet rice wine vinegar, good quality Dijon mustard, and extra virgin olive oil. It comes together in mere minutes, making it an effortless addition that packs a significant flavor punch.

The recipe is designed to produce just enough dressing to *very* thinly coat all the roasted vegetables. The goal isn’t to drench them, but rather to impart a subtle yet impactful layer of flavor. You’ll barely perceive the dressing visually, yet it provides that crucial little kick of acidity and tang that brightens the entire dish and elevates it from great to truly exceptional.

A Symphony of Flavors and Textures

If I had to summarize this dish in a single word, it would undoubtedly be balanced. Each component plays a vital role in creating a harmonious and utterly delightful culinary experience. You have the wonderfully crispy, deeply caramelized, and slightly bitter notes of the Brussels sprouts; the comforting, sweet, and creamy texture of the butternut squash; the vibrant, tart, and sweet bursts from the dried cranberries; and finally, a subtle hint of piquant spiciness courtesy of the Dijon vinaigrette. This interplay of flavors and textures is what makes the dish so utterly addictive and memorable.

The combination is so enticing, it almost makes you want to reach through the screen and grab a bite, doesn’t it? Do yourself a favor and prepare this incredible dish immediately – you won’t regret it.

Pro Tips for Success: Make Ahead and Scaling

This recipe is incredibly forgiving and adaptable, especially for busy holiday preparations. Remember: the dressing amount is precisely calibrated for the specified vegetable quantity. If you plan to double or triple the roasted vegetable portion, be sure to proportionately double or triple the vinaigrette ingredients as well to maintain that perfect balance of flavor.

For those looking to get ahead of schedule for Thanksgiving or when bringing this marvelous dish to a potluck, consider these make-ahead tips: you can roast the vegetables completely in advance. Store them in an airtight container in the refrigerator. Just before serving, simply spread them on a baking sheet and “blast” them in a 350°F (176°C) oven for 10 to 15 minutes to reheat and crisp them up. Crucially, always wait to toss them with the Dijon vinaigrette until just before serving. This prevents the vegetables from becoming soggy and ensures the dressing’s vibrant flavor shines through.