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Roasted brussels sprouts and butternut squash salad with goat cheese and cranberries.

Roasted Butternut Squash and Brussels Sprouts

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Dinner, Salad, Side Dish
Cuisine: Mediterranean
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 1 lb Brussels sprouts trimmed/halved
  • 1 medium butternut squash peeled/cubed
  • 3 tbsp Extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup dried cranberries
  • ½ cup toasted walnuts
  • 4 oz goat cheese crumbled
  • 2 tbsp balsamic glaze for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. On a large sheet pan, toss Brussels sprouts and butternut squash with olive oil, garlic, salt, and pepper.
  3. Spread in a single layer and roast for 25-30 minutes, tossing halfway through.
  4. Remove from oven and let cool for 5 minutes.
  5. Transfer to a serving bowl. Fold in cranberries and walnuts.
  6. Top with goat cheese and a drizzle of balsamic glaze. Serve warm.

Notes

Tip: You can paste these directly into the "Notes" field of your WPRM card.
  • Avoid the Crowd: To get those crispy, caramelized edges on the Brussels sprouts, do not overcrowd the sheet pan. If the vegetables are too close together, they will steam instead of roast. Use two pans if necessary.
     
  • Flat Side Down: For the best "char," place your halved Brussels sprouts cut-side down on the baking sheet. This maximizes contact with the hot surface.
     
  • Prep Ahead: You can peel and cube the butternut squash and trim the Brussels sprouts up to 2 days in advance. Store them in airtight containers in the fridge until you’re ready to roast.
  • The "Cheese" Rule: Add the goat cheese only when the vegetables have cooled for 2–3 minutes. If they are straight-out-of-the-oven hot, the cheese will melt into a sauce rather than staying in beautiful, creamy crumbles.
  • Substitutions: * Nut-Free: Swap walnuts for toasted pumpkin seeds (pepitas).
    • Vegan: Use a dairy-free feta or omit the cheese and add extra avocado for creaminess.
    • Squash: Sweet potatoes or delicata squash make excellent substitutes for butternut.