Roasted Brussels Sprouts & Butternut Squash
A Sweet and Savory Side with a Spirited Twist
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
1/2 tsp ground cinnamon
1 cup walnut halves
2 tbsp maple syrup
2 tbsp Kōloa Dark Rum
1/2 cup dried cranberries
1 oz goat cheese, crumbled (optional)
Instructions
1. Preheat the Oven:
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Vegetables:
In a large bowl, toss Brussels sprouts, butternut squash, and shallot with olive oil. Season with salt, pepper, and cinnamon. Make sure everything is well-coated for even roasting.
Tip: Cut veggies into similar sizes to ensure even cooking.
3. Roast:
Spread the veggies out in a single layer on the prepared sheet. Roast for 30–35 minutes, flipping halfway through, until golden and caramelized at the edges.
4. Make the Rum-Glazed Walnuts:
While the veggies roast, heat a skillet over medium heat. Add walnut halves, maple syrup, and Kōloa Dark Rum. Stir constantly for 3–4 minutes until the liquid thickens and coats the walnuts.
Let them cool on parchment or a plate in a single layer—they’ll harden into crunchy clusters.
5. Assemble the Dish:
Remove the roasted vegetables from the oven. Toss with dried cranberries, then top with rum-glazed walnuts. Crumble goat cheese on top if using for a creamy, tangy finish.
6. Serve:
Serve warm as a show stopping side dish.
Tips & Variations
Add color: Use a mix of golden and red beets or tri-color carrots.
Make it dairy-free: Omit goat cheese or replace with a dairy-free crumble.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve texture.
Extra walnuts? Toss them into salads or spoon over oatmeal the next morning!
Best With: Roasted turkey, ham, stuffing, or a warm grain bowl
Want to share your take or see how others are using it?
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This free recipe is part of The Island Spirit Kitchen—where sweet, savory, and a little splash of rum come together in delicious harmony.
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Mahalo nui loa,
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The Island Spirit Kitchen