Why this dish works
This dish combines the deep, caramelised flavours of roasted vegetables (namely butternut squash and Brussels sprouts) with the bright, tangy sweetness of a cranberry-based glaze. The contrast of textures (soft squash, slightly crisp sprouts), flavours (sweet squash, slightly bitter sprouts, tart cranberry) and a glossy finish make it visually appealing as well as flavourful.
Roasting vegetables brings out their natural sugars, producing caramelisation which adds depth. The glaze (made from cranberries, juice, honey/maple, vinegar) adds acidity and brightness that prevents the dish from being overly sweet or heavy. Adding optional toppings – such as crumbled goat cheese or feta, toasted nuts, dried cranberries – brings further layers of flavour and texture (creamy, crunchy, chewy). This kind of dish is ideal for autumn/winter or holiday menus but can also be adapted year-round.
From example recipes: the concept of cranberry-glazed roasted butternut squash, Brussels sprouts and sweet potatoes is well documented. Honey Bee Artisans+3Dishef+3Foodie Infoo+3 While many versions include sweet potato as well, here I’ll focus specifically on squash + sprouts for clarity and allow optional sweet potato inclusion.
This dish combines the deep, caramelised flavours of roasted vegetables (namely butternut squash and Brussels sprouts) with the bright, tangy sweetness of a cranberry-based glaze. The contrast of textures (soft squash, slightly crisp sprouts), flavours (sweet squash, slightly bitter sprouts, tart cranberry) and a glossy finish make it visually appealing as well as flavourful.
Roasting vegetables brings out their natural sugars, producing caramelisation which adds depth. The glaze (made from cranberries, juice, honey/maple, vinegar) adds acidity and brightness that prevents the dish from being overly sweet or heavy. Adding optional toppings – such as crumbled goat cheese or feta, toasted nuts, dried cranberries – brings further layers of flavour and texture (creamy, crunchy, chewy). This kind of dish is ideal for autumn/winter or holiday menus but can also be adapted year-round.
From example recipes: the concept of cranberry-glazed roasted butternut squash, Brussels sprouts and sweet potatoes is well documented. Honey Bee Artisans+3Dishef+3Foodie Infoo+3 While many versions include sweet potato as well, here I’ll focus specifically on squash + sprouts for clarity and allow optional sweet potato inclusion.
Yield & Timing
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Serves: Approximately 6 to 8 people as a side dish (adjusting portion size)
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Active prep time: ~20 to 30 minutes (including prep of vegetables, glaze)
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Bake/roast time: ~25 to ~30 minutes
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Total time: ~45 to ~60 minutes (allowing a little extra for resting, topping)
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If you include optional extra vegetables (like sweet potato) it may take a bit more time.
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Serves: Approximately 6 to 8 people as a side dish (adjusting portion size)
-
Active prep time: ~20 to 30 minutes (including prep of vegetables, glaze)
-
Bake/roast time: ~25 to ~30 minutes
-
Total time: ~45 to ~60 minutes (allowing a little extra for resting, topping)
-
If you include optional extra vegetables (like sweet potato) it may take a bit more time.
Ingredients
Below is a detailed list, with optional additions and local adaptation notes.
Below is a detailed list, with optional additions and local adaptation notes.
Vegetables
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1 medium butternut squash (≈ 800 g – 1 kg), peeled, seeded, and cut into cubes (~2-3 cm)
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500-600 g Brussels sprouts, trimmed (remove outer yellow leaves if any) and halved (or quartered if large)
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3 tablespoons (≈ 45 ml) olive oil (or a high-quality local olive oil)
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Salt and freshly ground black pepper (to taste)
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1 teaspoon dried thyme (or ~1½ teaspoons fresh chopped thyme) – optional but adds herb note
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(Optional) For extra variation: 1 medium sweet potato, peeled & cubed (if you want to mirror other recipe versions)
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1 medium butternut squash (≈ 800 g – 1 kg), peeled, seeded, and cut into cubes (~2-3 cm)
-
500-600 g Brussels sprouts, trimmed (remove outer yellow leaves if any) and halved (or quartered if large)
-
3 tablespoons (≈ 45 ml) olive oil (or a high-quality local olive oil)
-
Salt and freshly ground black pepper (to taste)
-
1 teaspoon dried thyme (or ~1½ teaspoons fresh chopped thyme) – optional but adds herb note
-
(Optional) For extra variation: 1 medium sweet potato, peeled & cubed (if you want to mirror other recipe versions)
Glaze – Cranberry-based
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½ cup (≈ 120 ml) cranberry juice (100% juice) or 1 cup fresh/frozen cranberries (≈ 120-150 g) if you prefer to cook them down yourself. For example one version uses ½ cup cranberry juice. cookefast.com+1
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¼ cup (≈ 30 g) dried cranberries (finely chopped) – optional/in glaze. Some versions use ¼ cup dried cranberries. Honey Bee Artisans+1
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2-3 tablespoons honey or maple syrup (≈ 30-45 ml) – for sweetness
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1 tablespoon (≈ 15 ml) balsamic vinegar (or apple cider vinegar) – for acidic balance
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Optional: a pinch of cinnamon or ground allspice for warmth (especially if you want a more autumnal feel)
-
½ cup (≈ 120 ml) cranberry juice (100% juice) or 1 cup fresh/frozen cranberries (≈ 120-150 g) if you prefer to cook them down yourself. For example one version uses ½ cup cranberry juice. cookefast.com+1
-
¼ cup (≈ 30 g) dried cranberries (finely chopped) – optional/in glaze. Some versions use ¼ cup dried cranberries. Honey Bee Artisans+1
-
2-3 tablespoons honey or maple syrup (≈ 30-45 ml) – for sweetness
-
1 tablespoon (≈ 15 ml) balsamic vinegar (or apple cider vinegar) – for acidic balance
-
Optional: a pinch of cinnamon or ground allspice for warmth (especially if you want a more autumnal feel)
Toppings & Finishing
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100–120 g (≈ 4 oz) crumbled goat cheese or feta (optional, adds creaminess) – many versions use goat cheese. The Busted News Recipes+1
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½ cup (≈ 50–60 g) dried cranberries (for garnish / texture)
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¼ cup chopped toasted pecans or walnuts (optional) – adds crunch
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1 tablespoon fresh parsley or fresh chopped herbs (optional) for garnish
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(Optional) Fresh arugula or baby spinach laid beneath for a salad style serving
-
100–120 g (≈ 4 oz) crumbled goat cheese or feta (optional, adds creaminess) – many versions use goat cheese. The Busted News Recipes+1
-
½ cup (≈ 50–60 g) dried cranberries (for garnish / texture)
-
¼ cup chopped toasted pecans or walnuts (optional) – adds crunch
-
1 tablespoon fresh parsley or fresh chopped herbs (optional) for garnish
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(Optional) Fresh arugula or baby spinach laid beneath for a salad style serving
Equipment & Pre-Prep
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A large baking sheet (rimmed) or two baking sheets if you want more space. Using parchment paper helps with easy cleanup.
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A large mixing bowl for tossing vegetables.
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A small saucepan for making the glaze.
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A spoon or spatula to toss, a sharp knife and chopping board for vegetables.
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Oven pre-heated to ≈ 200 °C (≈ 400 °F) (or 425°F depending on your oven) – many recipes use 400°F (200°C) for roasting. optimal recipes+1
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A serving bowl or platter for presentation.
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A large baking sheet (rimmed) or two baking sheets if you want more space. Using parchment paper helps with easy cleanup.
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A large mixing bowl for tossing vegetables.
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A small saucepan for making the glaze.
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A spoon or spatula to toss, a sharp knife and chopping board for vegetables.
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Oven pre-heated to ≈ 200 °C (≈ 400 °F) (or 425°F depending on your oven) – many recipes use 400°F (200°C) for roasting. optimal recipes+1
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A serving bowl or platter for presentation.
Step-by-Step Method
Here is an expanded method, with commentary and intermediate details so you understand why each step is done. I’ll break it into logical stages.
Here is an expanded method, with commentary and intermediate details so you understand why each step is done. I’ll break it into logical stages.
1. Pre-heat oven & prep vegetables
Pre-heat your oven to ≈ 200 °C (≈ 400 °F). Use the upper–middle rack. While the oven is heating, prepare your vegetables: peel and seed the butternut squash, then cube into roughly uniform pieces (~2-3 cm) so they roast evenly. Trim the Brussels sprouts by removing yellow or damaged leaves, then halve (or quarter large ones). Uniform size is key to even cooking.
In a large mixing bowl, toss the squash cubes and halved sprouts with the olive oil, salt, pepper, dried thyme (or fresh if using). Make sure the vegetables are well-coated in oil and seasoning—this helps with caramelisation and flavour. Spread them out in a single layer on your baking sheet(s), avoiding overcrowding (which can cause steaming instead of roasting). If you included sweet potato, toss it in the same way and include on the sheet.
Pre-heat your oven to ≈ 200 °C (≈ 400 °F). Use the upper–middle rack. While the oven is heating, prepare your vegetables: peel and seed the butternut squash, then cube into roughly uniform pieces (~2-3 cm) so they roast evenly. Trim the Brussels sprouts by removing yellow or damaged leaves, then halve (or quarter large ones). Uniform size is key to even cooking.
In a large mixing bowl, toss the squash cubes and halved sprouts with the olive oil, salt, pepper, dried thyme (or fresh if using). Make sure the vegetables are well-coated in oil and seasoning—this helps with caramelisation and flavour. Spread them out in a single layer on your baking sheet(s), avoiding overcrowding (which can cause steaming instead of roasting). If you included sweet potato, toss it in the same way and include on the sheet.
2. Roast the vegetables
Place the baking sheet in the preheated oven. Roast for approximately 25-30 minutes, stirring halfway through to ensure even browning. You’re looking for the butternut squash to be tender and just caramelised at the edges; the Brussels sprouts should have slightly crisped outer leaves and lightly caramelised halved cut-sides. If you included sweet potato, ensure it is tender and golden.
In many recipes, 25-30 minutes is sufficient. For example:
“Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.” The Busted News Recipes+1
Ensure you monitor because ovens vary; if you see the edges are burning, you can reduce the heat or shorten the time.
Place the baking sheet in the preheated oven. Roast for approximately 25-30 minutes, stirring halfway through to ensure even browning. You’re looking for the butternut squash to be tender and just caramelised at the edges; the Brussels sprouts should have slightly crisped outer leaves and lightly caramelised halved cut-sides. If you included sweet potato, ensure it is tender and golden.
In many recipes, 25-30 minutes is sufficient. For example:
“Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.” The Busted News Recipes+1
Ensure you monitor because ovens vary; if you see the edges are burning, you can reduce the heat or shorten the time.
3. Make the cranberry glaze
While the vegetables roast, prepare your glaze. In a small saucepan over medium heat combine:
-
Cranberry juice (or fresh/frozen cranberries)
-
Dried cranberries (if using)
-
Honey or maple syrup
-
Balsamic vinegar
-
Optional pinch cinnamon/allspice
Bring to a gentle simmer. Stir occasionally. Let it cook for ~8-10 minutes until it reduces slightly and becomes syrupy. If you used whole/frozen fresh cranberries, you might want to partially break them (they’ll burst) and if you want a smoother glaze you can blend and strain. Many recipes note:
“Simmer for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.” Junior Daily+1
Once your glaze has reached a desirable consistency (coat the back of a spoon), remove from the heat and set aside.
While the vegetables roast, prepare your glaze. In a small saucepan over medium heat combine:
-
Cranberry juice (or fresh/frozen cranberries)
-
Dried cranberries (if using)
-
Honey or maple syrup
-
Balsamic vinegar
-
Optional pinch cinnamon/allspice
Bring to a gentle simmer. Stir occasionally. Let it cook for ~8-10 minutes until it reduces slightly and becomes syrupy. If you used whole/frozen fresh cranberries, you might want to partially break them (they’ll burst) and if you want a smoother glaze you can blend and strain. Many recipes note:
“Simmer for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.” Junior Daily+1
Once your glaze has reached a desirable consistency (coat the back of a spoon), remove from the heat and set aside.
4. Combine & finish
After the vegetables have finished roasting, transfer them from the baking sheet(s) into a large serving bowl (or keep on sheet if you like). Immediately drizzle the cranberry glaze over the warm roasted vegetables while still hot so they soak up some glaze. Toss gently to coat evenly.
Then add your toppings: sprinkle the crumbled goat cheese or feta, dried cranberries, and toasted nuts (if using). Garnish with fresh parsley or herbs. Let the dish sit for a few minutes so the glaze settles and cheese slightly melts into warm vegetables.
After the vegetables have finished roasting, transfer them from the baking sheet(s) into a large serving bowl (or keep on sheet if you like). Immediately drizzle the cranberry glaze over the warm roasted vegetables while still hot so they soak up some glaze. Toss gently to coat evenly.
Then add your toppings: sprinkle the crumbled goat cheese or feta, dried cranberries, and toasted nuts (if using). Garnish with fresh parsley or herbs. Let the dish sit for a few minutes so the glaze settles and cheese slightly melts into warm vegetables.
5. Serve
Serve the dish while still warm, or at room temperature. It’s delicious either way. You might present it over a bed of fresh greens (like baby spinach or arugula) for extra colour and freshness. Offer extra glaze on the side if desired, and add extra nuts/cheese at the table.
Serve the dish while still warm, or at room temperature. It’s delicious either way. You might present it over a bed of fresh greens (like baby spinach or arugula) for extra colour and freshness. Offer extra glaze on the side if desired, and add extra nuts/cheese at the table.
Tips & Tricks
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Uniform vegetable size: To ensure even roasting, cut squash and sprouts into similar sized pieces (so the sprouts aren’t done long before the squash or vice-versa).
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Single layer & space: Make sure vegetables are in a single layer, not overcrowded; this helps caramelisation rather than steaming.
-
Caramelisation vs burning: You want the edges nicely browned but not blackened—if your oven runs hot, consider reducing temperature slightly or placing sheet lower in oven.
-
Glaze consistency: The glaze should be thick enough to coat but not overly gloopy—adjust by reducing longer or adding a teaspoon of water if too thick.
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Make ahead: You can roast the vegetables ahead of time (up to same day) and store covered. Then make glaze fresh and combine just before serving for best texture.
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Gluten-free / vegetarian: The dish as written is vegetarian and can be made gluten-free easily (all ingredients naturally GF). For vegan, use maple syrup/honey alternative and skip or use vegan cheese.
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Local adaptation: Since you’re in FΓ¨s, Morocco, use good local olive oil and fresh thyme/herbs if available; for sweetness adjust based on local honey/maple availability; consider local nuts (almonds) if pecans/walnuts are harder to get.
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Leftovers: Store leftovers in fridge, reheat briefly in oven or enjoy room temp; note that roasted sprouts may lose some crispness but still very tasty.
-
Uniform vegetable size: To ensure even roasting, cut squash and sprouts into similar sized pieces (so the sprouts aren’t done long before the squash or vice-versa).
-
Single layer & space: Make sure vegetables are in a single layer, not overcrowded; this helps caramelisation rather than steaming.
-
Caramelisation vs burning: You want the edges nicely browned but not blackened—if your oven runs hot, consider reducing temperature slightly or placing sheet lower in oven.
-
Glaze consistency: The glaze should be thick enough to coat but not overly gloopy—adjust by reducing longer or adding a teaspoon of water if too thick.
-
Make ahead: You can roast the vegetables ahead of time (up to same day) and store covered. Then make glaze fresh and combine just before serving for best texture.
-
Gluten-free / vegetarian: The dish as written is vegetarian and can be made gluten-free easily (all ingredients naturally GF). For vegan, use maple syrup/honey alternative and skip or use vegan cheese.
-
Local adaptation: Since you’re in FΓ¨s, Morocco, use good local olive oil and fresh thyme/herbs if available; for sweetness adjust based on local honey/maple availability; consider local nuts (almonds) if pecans/walnuts are harder to get.
-
Leftovers: Store leftovers in fridge, reheat briefly in oven or enjoy room temp; note that roasted sprouts may lose some crispness but still very tasty.
Variations & Adaptations
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Add sweet potato: As many recipes do, include cubed sweet potato for extra sweetness and texture. Foodie Infoo+1
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Add protein: For a more substantial dish, incorporate cooked chickpeas, roasted chicken pieces or crumbled bacon for non-vegetarian variation. For instance one version adds smoked bacon and nuts. virginmediatelevision.ie
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Herb/spice adjustments: Try adding a sprinkle of smoked paprika, cinnamon, nutmeg or even a pinch of chilli flakes for heat.
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Nut substitution: If pecans/walnuts aren’t available locally, use chopped roasted almonds or hazelnuts.
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Cheese substitutions: Use feta instead of goat cheese, or skip cheese for dairy-free version.
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Vegan version: Use maple syrup instead of honey; use vegan cheese or omit cheese; ensure glaze is vegan.
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Serving style: Serve as a side dish, or serve over leafy greens for a warm salad entrΓ©e. You could also serve it as part of a buffet.
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Local Moroccan twist: Use local date syrup or argan honey for sweetness, add chopped preserved lemon or a touch of ras el hanout for flavour depth. Use almonds and apricots/dried fruit for garnish.
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Make ahead for holiday/entertaining: Roast vegetables ahead, store glaze separately; at serving time reheat vegetables, drizzle glaze just before serving and finish toppings.
-
Add sweet potato: As many recipes do, include cubed sweet potato for extra sweetness and texture. Foodie Infoo+1
-
Add protein: For a more substantial dish, incorporate cooked chickpeas, roasted chicken pieces or crumbled bacon for non-vegetarian variation. For instance one version adds smoked bacon and nuts. virginmediatelevision.ie
-
Herb/spice adjustments: Try adding a sprinkle of smoked paprika, cinnamon, nutmeg or even a pinch of chilli flakes for heat.
-
Nut substitution: If pecans/walnuts aren’t available locally, use chopped roasted almonds or hazelnuts.
-
Cheese substitutions: Use feta instead of goat cheese, or skip cheese for dairy-free version.
-
Vegan version: Use maple syrup instead of honey; use vegan cheese or omit cheese; ensure glaze is vegan.
-
Serving style: Serve as a side dish, or serve over leafy greens for a warm salad entrΓ©e. You could also serve it as part of a buffet.
-
Local Moroccan twist: Use local date syrup or argan honey for sweetness, add chopped preserved lemon or a touch of ras el hanout for flavour depth. Use almonds and apricots/dried fruit for garnish.
-
Make ahead for holiday/entertaining: Roast vegetables ahead, store glaze separately; at serving time reheat vegetables, drizzle glaze just before serving and finish toppings.
Full Write-Out Recipe (Putting it All together)
Serves: 6-8
Prep time: ~20 minutes
Roast time: ~25-30 minutes
Total time: ~45-60 minutes
Serves: 6-8
Prep time: ~20 minutes
Roast time: ~25-30 minutes
Total time: ~45-60 minutes
Ingredients
-
1 medium butternut squash (≈ 800 g-1kg), peeled, seeded, and cubed (~2-3 cm)
-
500-600 g Brussels sprouts, trimmed and halved
-
3 Tbsp (≈ 45 ml) olive oil
-
Salt & freshly ground black pepper, to taste
-
1 tsp dried thyme (or ~1½ tsp fresh chopped thyme)
-
Glaze:
-
½ cup (≈ 120 ml) cranberry juice (or 1 cup fresh/frozen cranberries)
-
¼ cup (≈ 30 g) dried cranberries (finely chopped)
-
2–3 Tbsp (≈ 30-45 ml) honey or maple syrup
-
1 Tbsp (≈ 15 ml) balsamic vinegar
-
Optional pinch cinnamon or allspice
-
Toppings:
-
100-120 g (≈ 4 oz) crumbled goat cheese or feta (optional)
-
½ cup (≈ 50-60 g) dried cranberries
-
¼ cup chopped toasted pecans/walnuts or local nuts
-
1 Tbsp chopped fresh parsley (optional)
-
Optional: Arugula or baby spinach to serve beneath
-
1 medium butternut squash (≈ 800 g-1kg), peeled, seeded, and cubed (~2-3 cm)
-
500-600 g Brussels sprouts, trimmed and halved
-
3 Tbsp (≈ 45 ml) olive oil
-
Salt & freshly ground black pepper, to taste
-
1 tsp dried thyme (or ~1½ tsp fresh chopped thyme)
-
Glaze:
-
½ cup (≈ 120 ml) cranberry juice (or 1 cup fresh/frozen cranberries)
-
¼ cup (≈ 30 g) dried cranberries (finely chopped)
-
2–3 Tbsp (≈ 30-45 ml) honey or maple syrup
-
1 Tbsp (≈ 15 ml) balsamic vinegar
-
Optional pinch cinnamon or allspice
-
-
Toppings:
-
100-120 g (≈ 4 oz) crumbled goat cheese or feta (optional)
-
½ cup (≈ 50-60 g) dried cranberries
-
¼ cup chopped toasted pecans/walnuts or local nuts
-
1 Tbsp chopped fresh parsley (optional)
-
Optional: Arugula or baby spinach to serve beneath
-
Method
-
Pre-heat oven to ~200 °C (≈ 400 °F).
-
Prepare the vegetables: Peel and seed the squash and cube into ~2-3 cm pieces; trim the Brussels sprouts and halve (or quarter large ones). Place both in a large bowl.
-
Add olive oil, salt, pepper, and thyme; toss to coat evenly.
-
Spread the vegetables on a rimmed baking sheet in a single layer (avoid overcrowding).
-
Roast in oven for ~25-30 minutes, stirring or flipping once halfway, until the squash is tender and lightly browned, and the Brussels sprouts are crisp at the edges and caramelised.
-
While vegetables roast, prepare the glaze: In a small saucepan combine cranberry juice (or fresh/frozen cranberries + small amount of water if using), chopped dried cranberries, honey/maple syrup, and balsamic vinegar. Bring to a simmer over medium heat. Cook for ~8-10 minutes, stirring occasionally, until the mixture thickens slightly to a glaze consistency. If using fresh cranberries, you may adjust by pressing them to burst, and optionally blend/strain for smoother texture.
-
Once the vegetables are done, transfer them to a large serving bowl (or you may leave on sheet for rustic presentation). Immediately drizzle the warm glaze over the vegetables and gently toss to coat evenly.
-
Sprinkle the crumbled goat cheese (or feta), the dried cranberries and the toasted nuts on top. Garnish with chopped parsley if using. If you’re using greens, you may lay a bed of arugula/spinach on a platter, then mound the glazed roasted vegetables atop.
-
Serve warm or at room temperature. Offer additional glaze on the side if desired.
-
Pre-heat oven to ~200 °C (≈ 400 °F).
-
Prepare the vegetables: Peel and seed the squash and cube into ~2-3 cm pieces; trim the Brussels sprouts and halve (or quarter large ones). Place both in a large bowl.
-
Add olive oil, salt, pepper, and thyme; toss to coat evenly.
-
Spread the vegetables on a rimmed baking sheet in a single layer (avoid overcrowding).
-
Roast in oven for ~25-30 minutes, stirring or flipping once halfway, until the squash is tender and lightly browned, and the Brussels sprouts are crisp at the edges and caramelised.
-
While vegetables roast, prepare the glaze: In a small saucepan combine cranberry juice (or fresh/frozen cranberries + small amount of water if using), chopped dried cranberries, honey/maple syrup, and balsamic vinegar. Bring to a simmer over medium heat. Cook for ~8-10 minutes, stirring occasionally, until the mixture thickens slightly to a glaze consistency. If using fresh cranberries, you may adjust by pressing them to burst, and optionally blend/strain for smoother texture.
-
Once the vegetables are done, transfer them to a large serving bowl (or you may leave on sheet for rustic presentation). Immediately drizzle the warm glaze over the vegetables and gently toss to coat evenly.
-
Sprinkle the crumbled goat cheese (or feta), the dried cranberries and the toasted nuts on top. Garnish with chopped parsley if using. If you’re using greens, you may lay a bed of arugula/spinach on a platter, then mound the glazed roasted vegetables atop.
-
Serve warm or at room temperature. Offer additional glaze on the side if desired.
Serving suggestions
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Serve as a side to roasted meat (turkey, chicken, lamb), or as part of a vegetarian/vegan spread.
-
Pair with crusty bread, a mixed green salad, and perhaps a simple vinaigrette to balance richness.
-
In your region (Fès, Morocco): Consider serving with a light couscous or warm flatbread; you might add chopped local dried apricots or almonds for a Moroccan twist.
-
Serve as a side to roasted meat (turkey, chicken, lamb), or as part of a vegetarian/vegan spread.
-
Pair with crusty bread, a mixed green salad, and perhaps a simple vinaigrette to balance richness.
-
In your region (Fès, Morocco): Consider serving with a light couscous or warm flatbread; you might add chopped local dried apricots or almonds for a Moroccan twist.
Troubleshooting & Frequently Asked Questions
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Vegetables roasting too slowly: Ensure oven is fully pre-heated; avoid over-crowding the tray; you may increase temperature or switch to convection if your oven has that setting.
-
Vegetables browning too quickly / edges burning: Reduce oven temperature by ~10-15 °C, move baking sheet to lower rack, or shorten roast time and check earlier.
-
Glaze too thin/runny: Simmer a little longer until it reduces; if very runny you can add a small pinch of cornstarch mixed in water (~½ tsp) to thicken. Some Reddit users mention needing to adjust thickness. Reddit
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Glaze too thick / sticky: Stir in a small amount of warm water or juice to loosen consistency.
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Dish too sweet: Reduce honey/maple syrup or use a smaller amount of dried cranberries; increase balsamic vinegar or add a squeeze of lemon to brighten and cut sweetness.
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Brussels sprouts too bitter: Make sure you trim outer yellow leaves; halve (not quarter) to keep texture; toss in oil and seasoning well; caramelisation helps reduce bitterness.
-
Butternut squash unevenly cooked: Make sure cubes are uniform size; if some pieces are still firm, either roast a few minutes longer or remove sprouts earlier if needed.
-
Leftovers not as good: The crisp edges of sprouts may soften; reheat in oven at ~180°C for ~10 minutes to refresh; glaze may lose some shine but flavour will remain.
-
Vegetables roasting too slowly: Ensure oven is fully pre-heated; avoid over-crowding the tray; you may increase temperature or switch to convection if your oven has that setting.
-
Vegetables browning too quickly / edges burning: Reduce oven temperature by ~10-15 °C, move baking sheet to lower rack, or shorten roast time and check earlier.
-
Glaze too thin/runny: Simmer a little longer until it reduces; if very runny you can add a small pinch of cornstarch mixed in water (~½ tsp) to thicken. Some Reddit users mention needing to adjust thickness. Reddit
-
Glaze too thick / sticky: Stir in a small amount of warm water or juice to loosen consistency.
-
Dish too sweet: Reduce honey/maple syrup or use a smaller amount of dried cranberries; increase balsamic vinegar or add a squeeze of lemon to brighten and cut sweetness.
-
Brussels sprouts too bitter: Make sure you trim outer yellow leaves; halve (not quarter) to keep texture; toss in oil and seasoning well; caramelisation helps reduce bitterness.
-
Butternut squash unevenly cooked: Make sure cubes are uniform size; if some pieces are still firm, either roast a few minutes longer or remove sprouts earlier if needed.
-
Leftovers not as good: The crisp edges of sprouts may soften; reheat in oven at ~180°C for ~10 minutes to refresh; glaze may lose some shine but flavour will remain.
Local Adaptation for Fès / Moroccan Ingredients
Since you are located in Fès (Fès-Meknès region, Morocco), here are suggestions to tailor the recipe using local market produce and flavours:
-
Olive oil: Use a high-quality Moroccan olive oil to enhance flavour.
-
Herbs: Use fresh thyme if available, or local herbs such as fresh oregano or a pinch of dried herbes de Provence.
-
Sweetness: Use local honey (argan honey or flower honey from the region) instead of maple syrup for a regional touch.
-
Nuts: If pecans are not easily found, use roasted almonds (widely available) or walnuts.
-
Dried fruit: Consider adding chopped dried figs or dried apricots along with dried cranberries for extra local sweetness.
-
Spice twist: Add a small pinch of ras el hanout or ground cumin for a subtle Moroccan twist (just a small amount so it doesn’t dominate).
-
Cheese: If goat cheese is less accessible, you might use a local cheese such as feta-style Moroccan goat or sheep cheese crumbled.
-
Serving: Instead of just a side, you might serve this glazed vegetable dish with warm khobz (Moroccan bread) or alongside a tagine of poultry for holiday dinners.
-
Seasonality: Butternut squash and Brussels sprouts may be seasonal; if one isn’t available, swap with local winter squash or turnips/carrots for similar roasting texture. Adjust glaze sweetness accordingly.
Since you are located in Fès (Fès-Meknès region, Morocco), here are suggestions to tailor the recipe using local market produce and flavours:
-
Olive oil: Use a high-quality Moroccan olive oil to enhance flavour.
-
Herbs: Use fresh thyme if available, or local herbs such as fresh oregano or a pinch of dried herbes de Provence.
-
Sweetness: Use local honey (argan honey or flower honey from the region) instead of maple syrup for a regional touch.
-
Nuts: If pecans are not easily found, use roasted almonds (widely available) or walnuts.
-
Dried fruit: Consider adding chopped dried figs or dried apricots along with dried cranberries for extra local sweetness.
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Spice twist: Add a small pinch of ras el hanout or ground cumin for a subtle Moroccan twist (just a small amount so it doesn’t dominate).
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Cheese: If goat cheese is less accessible, you might use a local cheese such as feta-style Moroccan goat or sheep cheese crumbled.
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Serving: Instead of just a side, you might serve this glazed vegetable dish with warm khobz (Moroccan bread) or alongside a tagine of poultry for holiday dinners.
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Seasonality: Butternut squash and Brussels sprouts may be seasonal; if one isn’t available, swap with local winter squash or turnips/carrots for similar roasting texture. Adjust glaze sweetness accordingly.
Nutritional & Health Notes
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This dish is rich in vitamins A, C, fibre and beneficial plant compounds thanks to the squash and Brussels sprouts.
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The olive oil adds beneficial monounsaturated fats.
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Using moderate amounts of honey/maple syrup and dried fruit means some sweetness; you can reduce these to lower sugar.
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For vegetarian/vegan adaptation, omit cheese or use a plant-based alternative; it stays nutrient-dense and flavourful.
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Portion size of toppings (nuts, cheese) can be adjusted to reduce fat/calories if desired.
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On the whole, this is a nourishing side that balances flavour, texture and colour, and can complement a healthy eating plan.
-
This dish is rich in vitamins A, C, fibre and beneficial plant compounds thanks to the squash and Brussels sprouts.
-
The olive oil adds beneficial monounsaturated fats.
-
Using moderate amounts of honey/maple syrup and dried fruit means some sweetness; you can reduce these to lower sugar.
-
For vegetarian/vegan adaptation, omit cheese or use a plant-based alternative; it stays nutrient-dense and flavourful.
-
Portion size of toppings (nuts, cheese) can be adjusted to reduce fat/calories if desired.
-
On the whole, this is a nourishing side that balances flavour, texture and colour, and can complement a healthy eating plan.
Final Thoughts
This Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts recipe is versatile, visually striking and absolutely delicious. It manages to feel special (for a holiday or gathering) yet is straightforward enough for everyday cooking. With the detailed method and tips above you should be able to execute it confidently—and adapt it easily to your local ingredients in Morocco.
If you like, I can provide a printable PDF of the recipe formatted for your printer, scale it up for 12 servings (for a larger gathering), convert all measurements to metric (g, kg, ml), and even add step-by-step photos for each stage. Would you like me to prepare tha
This Cranberry-Glazed Roasted Butternut Squash & Brussels Sprouts recipe is versatile, visually striking and absolutely delicious. It manages to feel special (for a holiday or gathering) yet is straightforward enough for everyday cooking. With the detailed method and tips above you should be able to execute it confidently—and adapt it easily to your local ingredients in Morocco.
If you like, I can provide a printable PDF of the recipe formatted for your printer, scale it up for 12 servings (for a larger gathering), convert all measurements to metric (g, kg, ml), and even add step-by-step photos for each stage. Would you like me to prepare tha
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