Roasted Butternut Squash and Brussels Sprouts Recipe

Roasted butternut squash and Brussels sprouts make a stunning combination that feels like autumn on a plate.

The naturally sweet and savory contrast creates something truly special without any fuss.

This side dish works beautifully for weeknight dinners when you want something nourishing, or it can easily become the star at holiday gatherings.

The simplicity means even busy cooks can pull together something impressive with minimal effort.

Once everything comes out of the oven golden and caramelized, you can practically hear the compliments rolling in already.

The colors alone make any table feel more festive and inviting.

Each bite delivers comfort and satisfaction in equal measure.

What are you waiting for, scroll down and see how easy it really is.

Why You’ll Love Butternut Squash and Brussel Sprouts

• Simple Veggie Magic: Transform ordinary vegetables into a stunning side dish that makes eating healthy feel like a treat, without complicated techniques or fancy skills.
• Flexible Flavor Friend: Adapt this recipe easily by swapping ingredients based on what’s in the kitchen, making it perfect for using up random produce or satisfying picky eaters.
• Hands-Off Cooking: Roasting does most of the work, so you can relax while the oven creates crispy, caramelized vegetables that taste like they were made by a professional chef.
• Nutrition Powerhouse: Pack tons of vitamins, fiber, and nutrients into one delicious dish that feels more like an indulgence than a healthy meal.

Fresh Ingredients For Flavor Packed Butternut Squash And Brussels Sprouts

• 1 Medium Butternut Squash (About 2 Lbs): Creamy and sweet, this hearty squash provides a rich foundation for your roasted vegetable dish.
• 2 Cups Brussels Sprouts: Compact little cabbages that crisp beautifully and offer a robust, nutty flavor when roasted.
• 1 Medium Sweet Potato: Adds natural sweetness and a beautiful orange color to complement the other vegetables.

• 3 Tablespoons Olive Oil, ½ Teaspoon Garlic Powder, Salt and Pepper: Essential seasonings that help caramelize your vegetables and bring out their natural flavors.
• ½ Teaspoon Ground Cinnamon: Optional warm spice that enhances the natural sweetness of the squash and sweet potato.

• ⅓ Cup Dried Cranberries, ⅓ Cup Toasted Pecans or Walnuts: Provides delightful texture contrast and bursts of sweet and nutty flavors.
• 1 Tablespoon Maple Syrup, 1 Tablespoon Dijon Mustard, 1 Tablespoon Apple Cider Vinegar, 1 Tablespoon Olive Oil: Creates a balanced vinaigrette that ties all the roasted vegetables together.
• 1 Teaspoon Whole-Grain Mustard: Optional ingredient for an extra layer of tangy complexity.

Sheet Pans Knives And Tools For Butternut Squash And Brussels Sprouts

• Baking Sheet: Large, flat pan for roasting veggies evenly and catching all those delicious caramelized edges.
• Parchment Paper: Essential for preventing sticking and making cleanup a breeze.
• Chef’s Knife: Sharp blade for precisely cutting butternut squash and Brussels sprouts.
• Cutting Board: Sturdy surface for chopping vegetables safely and efficiently.
• Mixing Bowl: Spacious container for tossing vegetables with oil and seasonings.
• Whisk: Perfect tool for blending vinaigrette ingredients smoothly.
• Measuring Spoons: Helps accurately measure spices and oil for consistent flavor.
• Serving Bowl: Attractive dish for presenting the final roasted vegetable masterpiece.

How to Prepare Butternut Squash and Brussels Sprouts

Roasting Tips For Deep Flavor In Butternut Squash And Brussels Sprouts

• Slice Brussels sprouts in half and place cut-side down for maximum caramelization and crispy edges. This technique creates a delightful golden-brown surface that adds incredible texture.
• Cut butternut squash and sweet potato into uniform cubes to ensure even cooking. Uneven sizes mean some pieces burn while others remain undercooked.
• Don’t be shy with spices. Garlic powder and cinnamon transform ordinary vegetables into a flavor-packed side dish that feels special and restaurant-worthy.
• Use a hot oven (425°F) and give vegetables space on the baking sheet. Crowding prevents proper roasting and creates steamed, soggy results instead of crisp, caramelized edges.
• Swap pecans for walnuts, use maple syrup or honey in the vinaigrette, and experiment with different cheeses like feta or goat cheese to match your taste preferences.

Seasoning And Add In Variations For Butternut Squash And Brussels Sprouts

• Vegan Veggie Roast: Replace feta or goat cheese with creamy cashew cheese. Swap pecans for pumpkin seeds if nut allergies are a concern. Add nutritional yeast for extra cheesy flavor without dairy.
• Spicy Herb Remix: Swap cinnamon for smoked paprika. Add fresh rosemary and thyme during roasting. Include red pepper flakes in the vinaigrette for a kick that warms your taste buds.
• Low-Carb Vegetable Swap: Replace butternut squash and sweet potato with cauliflower and zucchini. Reduce maple syrup in vinaigrette or use stevia to keep carbs low. Great for keto diet followers.
• Mediterranean Style: Sprinkle za’atar spice blend over vegetables before roasting. Replace cranberries with sundried tomatoes. Add crumbled feta and fresh parsley for a Mediterranean flair.

Serving Butternut Squash And Brussels Sprouts With Fall Mains

• Serve Smartly: Dish this up as a hearty side or light main course, perfect for autumn dinners or holiday gatherings.
• Pair Perfectly: Complement these roasted vegetables with grilled chicken, baked salmon, or a simple quinoa pilaf for a complete meal.
• Temperature Tips: Serve warm for maximum flavor, but this dish tastes fantastic at room temperature too – great for potlucks or make-ahead meals.
• Garnish Generously: Sprinkle extra toasted pecans or crumbled feta on top for added crunch and a flavor boost that makes the dish pop.

Storage Advice For Reheating Butternut Squash And Brussels Sprouts

• Refrigerate leftovers in a tightly sealed container for 3 – 4 days. Their roasted edges stay pleasantly firm when stored well.
• Spread vegetables on a baking sheet and warm at 350°F for 10 – 12 minutes to bring back their crisp edges without steaming.
• Add chilled vegetables to salads or grain bowls for an easy lunch- the vinaigrette keeps everything bright and flavorful.
• If you must microwave, warm in brief 30-second cycles and stir gently to avoid sogginess.

Butternut Squash And Brussels Sprouts: Recipe Questions Explained

Roasted Butternut Squash and Brussels Sprouts Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

• Total Time: 35-40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Roasted Butternut Squash and Brussels Sprouts bring autumn comfort straight to your dinner table with caramelized veggie goodness that feels like a warm hug from the kitchen. Rich golden cubes of squash and crispy green sprouts combine for a simple side dish that makes vegetables taste absolutely delicious.

---

Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 medium butternut squash
• 2 cups Brussels sprouts
• 1 medium sweet potato

Seasonings and Spices:

• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• Salt and pepper

Dressing and Toppings:

• ⅓ cup dried cranberries
• ⅓ cup toasted pecans
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon whole-grain mustard
• 1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to precisely 425°F (220°C). Cover a large rimmed baking sheet with parchment paper to prevent sticking.
2. Peel and cube 1 medium butternut squash (about 2 lbs) and 1 medium sweet potato into roughly 1-inch pieces. Trim and halve 2 cups of Brussels sprouts.
3. Drizzle 3 tablespoons olive oil over the vegetables in a large mixing bowl. Sprinkle ½ teaspoon garlic powder, salt, and pepper across the surface. Add ½ teaspoon ground cinnamon if your palate enjoys warm spices.
4. Spread vegetables onto the prepared baking sheet, ensuring Brussels sprouts are cut-side down. This helps create crispy caramelized edges.
5. Roast vegetables in the preheated oven for 25-30 minutes, rotating the pan halfway through cooking to ensure even browning.
6. While vegetables roast, whisk together 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, salt, and pepper to create a vibrant vinaigrette.
7. Remove roasted vegetables from the oven when edges are golden and crisp. Let cool for 5 minutes.
8. Transfer vegetables to a serving bowl and gently fold in ⅓ cup dried cranberries and ⅓ cup toasted pecans.
9. Drizzle the prepared vinaigrette over the warm vegetables, tossing gently to coat every morsel.
10. Serve immediately while vegetables are warm, or allow to cool to room temperature. Optional: Garnish with crumbled feta or a drizzle of balsamic glaze.

Notes

• Cutting vegetables uniformly ensures even roasting and helps prevent some pieces from burning while others remain undercooked.
• Use fresh, high-quality spices for maximum flavor, especially when working with simple seasoning like garlic powder and cinnamon.
• For a vegan version, replace cheese with toasted sunflower seeds or nutritional yeast to maintain a rich, savory profile.
• Roasting at high heat caramelizes vegetables, creating deeper flavor, so don’t be afraid of some dark, crispy edges on the Brussels sprouts and squash.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Roasted
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 277 kcal
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 0 mg