Martha Stewart Roasted Brussels Sprouts and Winter Squash With Cranberries

Martha Stewart Roasted Brussels Sprouts and Winter Squash With Cranberries is the easy fall side your holiday table needs. Maple syrup and orange zest caramelize every wedge on one sheet pan while the cranberries burst into sweet tart bites.

Feeds a crowd of 10 alongside roast turkey or ham, with olive oil crisping every Brussels sprout at the edges. Spread the pan in a single layer so squash wedges caramelize instead of steam.

Martha Stewart Roasted Brussels Sprouts and Winter Squash With Cranberries

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

120

kcal

Golden edged sprouts and tender maple roasted squash wedges tossed with cranberries that pop between your teeth, finished with a bright squeeze of fresh orange.

Ingredients

• 1 pound Brussels sprouts, halved (5 cups)
  

• 1 1/2 pounds acorn, delicata, Christmas, or honeynut squash, halved lengthwise, seeds removed, cut into 3/4-inch-thick wedges
  

• 8 ounces fresh cranberries (2 cups)
  

• 1/4 cup extra-virgin olive oil
  

• 3 tablespoons pure maple syrup
  

• 1 tablespoon finely grated orange zest, plus 3 tablespoons fresh juice
  

• Kosher salt and freshly ground pepper
  

• Fresh mint leaves, for serving (optional)
  

• 3 tablespoons orange juice
  

Directions

• Prep and toss: Preheat oven to 425°F. Toss Brussels sprouts, squash, and cranberries with oil, syrup, and orange zest; season generously with salt and pepper. Spread into a single layer on a rimmed baking sheet or in a large roasting pan.
• Roast: Roast, stirring once halfway through, until vegetables are tender and golden brown in places, 45 to 50 minutes.
• Finish with orange juice: Drizzle with orange juice, stirring to evenly coat. Toss with mint leaves to serve.

Tools for this recipe

• Nordic Ware half sheet pan, Microplane zester grater, Victorinox Fibrox 8-inch chef's knife, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What squash works best for this roasted side dish?

Acorn squash is listed first because its ridged shape holds maple syrup in every groove, but delicata is even easier since you skip peeling. Butternut works too: cut it into 3/4-inch cubes instead of wedges so it cooks in the same 45 to 50 minutes. Avoid spaghetti squash because it falls apart at these temperatures.

How long do roasted Brussels sprouts with squash keep in the fridge?

Store them in a sealed container without the mint for up to 3 days. Reheat on a sheet pan at 400°F for 8 to 10 minutes to bring back the crisp edges, since the microwave softens everything.

Can I prep this sheet pan side dish the night before?

Cut the squash and halve the Brussels sprouts up to a day ahead and keep them in separate bags in the fridge. Toss everything with the oil, syrup, and zest right before roasting, since the salt draws moisture and the vegetables will steam instead of brown.

Do I need a roasting pan or will a sheet pan work?

A standard 18-by-13-inch rimmed sheet pan handles this recipe without any trouble. The key is spreading everything in a single layer so the vegetables touch the hot metal and brown. If your pan is smaller, split between two pans and swap racks halfway through the 45 to 50 minutes.

Why did my Brussels sprouts turn out soft instead of crispy?

Overcrowding is the most common cause, because packed vegetables trap steam and braise instead of roast. Give every piece a little space on the pan, keep the oven at a full 425°F, and position the rack in the lower third so the bottoms get direct heat.