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
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
Instructions
- Heat the oven to precisely 425°F (220°C). Cover a large rimmed baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Spread vegetables onto the prepared baking sheet, ensuring Brussels sprouts are cut-side down. This helps create crispy caramelized edges.
- Roast vegetables in the preheated oven for 25-30 minutes, rotating the pan halfway through cooking to ensure even browning.
- 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.
- Remove roasted vegetables from the oven when edges are golden and crisp. Let cool for 5 minutes.
- Transfer vegetables to a serving bowl and gently fold in ⅓ cup dried cranberries and ⅓ cup toasted pecans.
- Drizzle the prepared vinaigrette over the warm vegetables, tossing gently to coat every morsel.
- 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