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Roasted Brussels Sprouts, Delicata Squash and Cranberries with Balsamic Syrup | Craving Something Healthy

Roasted Brussels Sprouts, Delicata Squash, and Cranberries with Balsamic Syrup

A quick and easy side dish for fall or Thanksgiving
Course Side Dish
Keyword brussels sprouts, vegetables
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 198kcal
Author Craving Something Healthy


  • 1 pound Brussels sprouts ends trimmed and outer leaves removed
  • 1 medium Delicata squash halved lengthwise, seeded and cut into 1-inch pieces
  • 1 1/2 cups fresh cranberries about half of a bag
  • 2 Tbs olive oil
  • Kosher salt and pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons roasted pumpkin seeds
  • 3 tablespoons fresh pomegranate arils


  • Preheat oven to 400 degrees.
  • Rinse all vegetables and cranberries well, pat dry and place in a large mixing bowl. Drizzle olive oil over all, and season liberally with salt and pepper. Toss well to coat with oil and seasoning.
  • Transfer brussels sprouts, squash and cranberries to a baking pan, so that everything is in a single layer.
  • Roast for about 30 minutes or until brussels sprouts turn brown and crisp in spots, and squash has golden brown spots. Turn vegetables halfway through roasting, to cook evenly.
  • While vegetables are roasting, mix balsamic vinegar and brown sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until mixture thickens and turns to a syrup consistency.
  • Let vegetables and cranberries cool a bit, and drizzle with balsamic syrup.
  • If desired, sprinkle with roasted pumpkin seeds and pomegranate arils before serving.


Recipe adapted from The Pioneer Woman
[nutrition-label id=3724]


Calories: 198kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 672mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1615IU | Vitamin C: 77.6mg | Calcium: 71mg | Iron: 2.2mg