CSU Cooks: Roasted Brussels sprouts, butternut squash and cranberries with balsamic syrup

This recipe, from the Kendall Reagan Nutrition Center, is a healthy and warm dish, perfect for the holidays.

IngredientsCSU Cooks

• 4 cups Brussels sprouts, trimmed and halved
• 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
• 1 ½ cups fresh cranberries
• 3 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup brown sugar


1. Preheat oven to 375° F.

2. Wash Brussels sprouts and cranberries and place in a large bowl. Add in butternut squash. Drizzle with olive oil and season with salt and pepper. Toss to coat.

3. Spread out on baking pan in an even layer and roast until golden brown, about 30 minutes.

4. In a saucepan, mix brown sugar and balsamic vinegar and bring to a boil. Reduce heat, simmer, and stir frequently for 10-12 minutes or until the mixture is reduced to the consistency of syrup.

5. Drizzle vegetables with balsamic syrup and enjoy! 

Serving  Size:  about 2 cups
Yield: 4 servings

Nutrition information

Calories 255
Protein 4 g
Total fat 10.5 g
Total Carbohydrates 40 g
Saturated fat 1.5 g
Dietary Fiber 7 g
Cholesterol 0 mg
Sodium 37 mg
Sugars  9 g

Kendall Reagan Nutrition Center