As the air gets crisp and the days grow shorter, nothing welcomes autumn like roasted vegetables. Butternut squash and Brussels sprouts are two of the season’s stars, and when roasted to perfection, they create a delicious, nutritious, and colorful side dish that complements any fall meal.
In this blog post, I’ll guide you through an easy recipe for roasted butternut squash and Brussels sprouts. Whether you’re preparing for a weeknight dinner or a festive holiday feast, this dish is a crowd-pleaser. Let’s dive into how to make this savory, slightly sweet, and beautifully caramelized veggie medley.
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Jump to RecipeWhy Roasting?
Roasting brings out the natural sweetness in vegetables, especially root veggies like butternut squash and Brussels sprouts. It allows the edges to crisp up while keeping the inside tender. The caramelization that happens in the oven creates deep flavors that you simply can’t get from boiling or steaming.
Ingredients to Make Roasted Butternut Squash and Brussels Sprouts
- 1 medium butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium red onion, halved and sliced (optional)
- 2 tbsp olive oil
- 1 tbsp maple syrup (optional for a touch of sweetness)
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika (for a hint of smokiness)
- 1 tbsp fresh rosemary or thyme (optional)
- ¼ cup dried cranberries and chopped pecans (optional for garnish)
How to Make Roasted Butternut Squash and Brussels Sprouts
Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up.
Prep the vegetables. Peel and cube the butternut squash into 1-inch pieces. Trim the Brussels sprouts and slice them in half. If they are large, you may want to quarter them for more even cooking.
Season the veggies. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, garlic powder, smoked paprika, and herbs if using. For a slightly sweet touch, drizzle with maple syrup.
Spread on a baking sheet. Make sure the vegetables are in a single layer on the sheet. Overcrowding the pan will steam the vegetables instead of roasting them, preventing that caramelized exterior.
Roast. Place the veggies in the oven and roast for 25–30 minutes, stirring halfway through to ensure even browning. You’ll know they’re done when the edges of the Brussels sprouts are crispy, and the squash is tender and slightly caramelized.
Add finishing touches. Once the vegetables are out of the oven, feel free to sprinkle on some dried cranberries and chopped pecans for extra texture and flavor.
Tips for Success
- Even cooking: Make sure to cut the squash into uniform pieces and keep the Brussels sprouts around the same size for consistent roasting.
- Crispiness: Don’t skimp on the olive oil! It helps to crisp the edges and enhance the flavor.
- Experiment with flavors: If you like spice, you can add a pinch of red pepper flakes or cayenne. For more earthy tones, add fresh rosemary or thyme.
- Meal prep: This dish is great for meal prep. Roast a large batch and store it in the fridge for easy additions to salads, grain bowls, or as a quick side throughout the week.
What to Serve With Roasted Butternut Squash and Brussels Sprouts
This dish pairs beautifully with roasted meats like chicken, turkey, or pork. It’s also a great side for plant-based meals, working well alongside quinoa, lentils, or wild rice. The slight sweetness of the butternut squash and the robust, nutty flavor of the Brussels sprouts complement each other perfectly.
Health Benefits
Butternut squash is rich in vitamins A and C, which support your immune system and skin health, while Brussels sprouts are high in fiber and packed with antioxidants. Together, they offer a nutrient-dense, flavorful dish that can be part of a balanced diet.
Final Thoughts
Roasted butternut squash and Brussels sprouts are a simple, versatile dish that can elevate any meal with minimal effort. Whether you’re cooking for yourself or hosting guests, this recipe brings fall flavors to life with a delightful mix of textures and tastes.
Give this recipe a try, and let me know how it turned out for you in the comments! I would REALLY appreciate a 5-star rating. Don’t forget to share any tweaks or variations you’ve made—I love hearing your creative takes on classic dishes. As always, thanks for stopping by.
Roasted Butternut Squash and Brussels Sprouts Recipe
Equipment
- Sheet pan
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 lb brussels sprouts, trimmed and halved
- 1 medium red onion, halved and sliced (optional)
- 2 tbsp olive oil
- 1 tbsp maple syrup (optional, for a touch of sweetness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (for a hint of smokiness)
- 1 tbsp fresh rosemary or thyme (optional)
- 1/4 cup dried cranberries and chopped pecans (optional for garnish)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up.
- Prep the vegetables. Peel and cube the butternut squash into 1-inch pieces. Trim the Brussels sprouts and slice them in half. If they are large, you may want to quarter them for more even cooking.
- Season the veggies. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, garlic powder, smoked paprika, and herbs if using. For a slightly sweet touch, drizzle with maple syrup.
- Spread on a baking sheet. Make sure the vegetables are in a single layer on the sheet. Overcrowding the pan will steam the vegetables instead of roasting them, preventing that caramelized exterior.
- Roast. Place the veggies in the oven and roast for 25–30 minutes, stirring halfway through to ensure even browning. You’ll know they’re done when the edges of the Brussels sprouts are crispy, and the squash is tender and slightly caramelized.
- Add finishing touches. Once the vegetables are out of the oven, feel free to sprinkle on some dried cranberries and chopped pecans for extra texture and flavor.
Notes
- Even cooking: Make sure to cut the squash into uniform pieces and keep the Brussels sprouts around the same size for consistent roasting.
- Crispiness: Don’t skimp on the olive oil! It helps to crisp the edges and enhance the flavor.
- Experiment with flavors: If you like spice, you can add a pinch of red pepper flakes or cayenne. For more earthy tones, add fresh rosemary or thyme.
- Meal prep: This dish is great for meal prep. Roast a large batch and store it in the fridge for easy additions to salads, grain bowls, or as a quick side throughout the week.
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