Roasted Brussels Sprouts and Winter Squash with Cranberries

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 flavour. 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. 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. This colourful roasted vegetable side tastes as good as it looks.

1 lb Brussels sprouts, halved (5 cups)
1½ lbs acorn, delicata, Christmas, or honeynut squash, halved lengthwise, seeds removed, cut into ¾” thick wedges
8 oz fresh cranberries (2 cups)
¼ cup extra-virgin olive oil
3 Tbsp. pure maple syrup
1 Tbsp. orange zest, finely grated
sea salt
black pepper, freshly ground

To Serve:
fresh mint leaves
3 Tbsp. orange juice, freshly squeezed

Preheat oven; toss sprouts, squash and berries with oil syrup and zest:

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

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, stirring once halfway through, until vegetables are tender and golden brown in places, 45-50 minutes.

Drizzle with orange juice, stirring to evenly coat. Toss with mint leaves to serve.

Makes 8-10 servings.