Craving something that hits that perfect balance between sweet and savory? These Roasted Brussels Sprouts and Butternut Squash are paired with sticky-sweet Kōloa Rum-glazed walnuts, tart cranberries, and just a touch of cinnamon for the ultimate fall side dish.
Every bite has texture and contrast: caramelized roasted veggies, warm spice, tangy cranberries, and buttery crunch. Serve it with roasted turkey, glazed ham, or as the star of your meatless holiday menu.
Fun Tip: Glazing nuts with rum and maple syrup not only adds depth and crunch, it fills the kitchen with an irresistible aroma. Make extra to snack on or toss into salads.
Servings: Serves about 4
Ingredients
1 lb Brussels sprouts, trimmed and halved
3 cups butternut squash, cubed
1 medium shallot, thinly sliced
1 tbsp olive oil
Salt and black pepper, to taste
Keep reading with a 7-day free trial
Subscribe to The Island Spirit Kitchen to keep reading this post and get 7 days of free access to the full post archives.