Food & Cooking Recipes Seasonal Recipes Fall Recipes Roasted Brussels Sprouts and Winter Squash With Cranberries This colorful roasted vegetable side tastes as good as it looks. Close Credit: David Malosh Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 8 to 10 Jump to recipe This roasted vegetable side dish is hearty, delicious, and just right for any fall dinner, whether a weeknight with the family or a special meal you’re hosting. It comes together quickly and cooks hands-off in the oven. And the flavor! The combination of roasted Brussels sprouts, caramelized winter squash, and tart cranberries (that soften to the point of bursting in the oven) hit every corner of the palate. The recipe is a snap to make. Everything roasts together on a sheet pan and gets a spritz of orange juice and a sprinkle of herbs just before heading to the table. 14 of Our Most Delicious Brussels Sprouts Recipes The winter squashes you can use in this recipe—acorn, delicata, Christmas, or honeynut—all have tender, edible skins, so there's no need to peel them. Directions Preheat oven; toss sprouts, squash, and berries with oil syrup, and zest: 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. Drizzle with orange juice for serving: Drizzle with orange juice, stirring to evenly coat. Toss with mint leaves to serve. Other Roasted Vegetable Side Dishes to Try Roasted Brussels Sprouts With Grapes and Walnuts Roasted Vegetables With Pomegranate Vinaigrette Old-Bay Roasted Sweet Potatoes Roasted Carrots With Oat Dukkah Roasted Carrots and Parsnips With Minty Yogurt