Description
A delightful dish of Brussels sprouts roasted with honey and cinnamon, creating a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 1 pound butternut squash, peeled and cut into chunks
- 1 pound Brussels sprouts, trimmed and cut in half
- ½ teaspoon ground cinnamon
- 3 tablespoons olive oil
- 4 tablespoons honey (divided)
- Salt (to taste)
- ½ cup dried cranberries
Instructions
- Preheat your oven to 450°F (230°C).
- Line a baking sheet with aluminum foil and lightly spray it with non-stick cooking spray.
- Add the butternut squash chunks to a large bowl and sprinkle with ground cinnamon.
- Toss until evenly coated.
- Add the halved Brussels sprouts, olive oil, and 1 tablespoon of honey.
- Season with salt and toss gently to coat.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Bake for 20 to 30 minutes until fork-tender and caramelized, adding cranberries during the last 5 minutes of baking.
- Remove from the oven and drizzle with remaining honey before serving.
Notes
Ensure not to overcrowd the baking sheet for optimal roasting. You can use fresh Brussels sprouts instead of frozen, and maple syrup can substitute honey.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 16g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg