This Roasted Brussels & Butternut Squash recipe pairs perfectly with a holiday meal and is what I’ll be bringing to Christmas dinner this year. The crispy brussels sprouts are roasted with olive oil, salt and pepper, buttnernut squash is roasted with fresh rosemary, maple syrup, and cinnamon, and finished by tossing in some pumpkin seeds and dried cranberries to enhance texture and flavor. So nutritious, delicious, and easy to make!
Butternut squash is a winter squash rich in Vitamins A and C, among other micronutrients. Vitamin A is a fat-soluble vitamin and is vital for vision, immune function, skin health, and cellular communication. Vitamin C, on the other hand, is a water soluble vitamin which promotes the synthesis of collagen, a component of our soft tissues (aka tendons and tissues surrounding bones and joints), and also helps maintain immune function. Brussels sprouts are a fibrous, cruciferous vegetable that support proper gut health! And the addition of dried cranberries, especially around the holidays, just feels right.
This sweet and savory dish is good for you and guaranteed to be loved by all.