Roasted Butternut Squash and Brussels Sprouts Recipe
This easy recipe for roasted butternut squash and Brussels sprouts is perfect for a weeknight dinner or a festive holiday feast.
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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
*Calories approximate per cup
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.
Servings: 8 servings
Calories: 50kcal
