As the crisp air of autumn rolls in and the leaves begin their vibrant dance, there’s a longing for dishes that embody warmth, comfort, and the undeniable flavors of the season. Enter the ultimate Roasted Brussels Sprouts and Butternut Squash – a dish that’s not just a side but a celebration of fall’s bounty. Imagine tender, sweet butternut squash cubes mingling with earthy, slightly bitter Brussels sprouts, all caramelized to perfection with a touch of rich maple syrup. Add a sprinkle of crunchy walnuts and tart dried cranberries, and you have a symphony of textures and tastes that elevate any meal.
This isn’t just a holiday roasted vegetables recipe; it’s a versatile, healthy vegetable side dish that shines equally bright on a grand Thanksgiving feast or as a simple, elegant addition to a weeknight dinner. It’s the kind of oven roasted vegetables dish that makes you fall in love with vegetables all over again, transforming humble produce into a show-stopping culinary experience. Get ready to impress with this easy fall side dish that promises incredible flavor in every bite.
Why You’ll Love This Recipe
Perfectly Balanced Flavors: This isn’t just any roasted butternut squash and brussels sprouts recipe. The combination of caramelized brussels sprouts and squash provides an incredible sweet and savory roasted vegetables experience. Earthy notes from the sprouts meet the natural sweetness of the squash, while tart cranberries and rich walnuts add layers of complexity, creating a truly unforgettable symphony of taste.
Simple & Easy to Make: Forget complicated cooking! This is a fantastic sheet pan brussels sprouts and butternut squash recipe, meaning minimal prep work and even easier cleanup. Simply chop, toss, and roast for an incredibly satisfying healthy vegetable side dish that saves you time and effort.
Incredibly Versatile: While perfect as a holiday roasted vegetables dish, its adaptability is a huge plus. Customize it with different nuts, fresh herbs like rosemary or thyme, or even add a protein like butternut squash brussels sprouts bacon for a heartier meal. It’s also great as make ahead roasted vegetables for meal prep!
Healthy & Nutritious: Packed with essential vitamins, dietary fiber, and healthy fats, this dish is a powerhouse of nutrition. It’s naturally gluten-free and incredibly easy to adapt for a vegan roasted vegetables option, making it a crowd-pleaser for any dietary need. Enjoy the benefits of butternut squash nutrition without compromising on taste.
Show-Stopping Side Dish: With its vibrant colors and appealing textures, this maple roasted brussels sprouts and butternut squash is a visually stunning addition to any table. Whether it’s Thanksgiving side dish vegetables or a festive Christmas spread, this dish is guaranteed to earn you compliments and disappear quickly!
Ingredient Spotlight
Crafting the perfect roasted brussels sprouts and butternut squash relies on quality ingredients. Here’s what you’ll need and how to choose them:
Butternut Squash: Look for squash that feels heavy for its size, with dull, unblemished skin. A bright orange color indicates ripeness. To peel, safely cut off both ends, then use a sharp vegetable peeler. For easier cubing, cut the squash in half where the neck meets the bulb, then handle each section separately.
Brussels Sprouts: Opt for fresh, vibrant green sprouts that are firm and tightly packed. Avoid any with yellowing leaves or soft spots. To prepare, trim the tough bottom stem and remove any loose outer leaves. Halve them for even roasting, or quarter larger ones.
Olive Oil: Extra virgin olive oil is ideal for its rich flavor and ability to withstand high heat. It helps the vegetables crisp up beautifully and aids in caramelization.
Maple Syrup: This is a key player in our maple roasted brussels sprouts and butternut squash! Always use pure maple syrup for the best flavor – avoid artificial pancake syrups. Alternatives include honey or agave nectar for similar sweetness.
Walnuts: These add a wonderful crunch and earthy flavor. Toasting them briefly beforehand (either dry in a pan or with the veggies) enhances their nuttiness. Pecans are a fantastic substitute.
Dried Cranberries: Butternut squash and brussels sprouts with cranberries offer a burst of tartness and a chewy texture that balances the sweetness of the squash. Dried cherries or golden raisins can be used instead.
Seasonings: A simple combination of salt and freshly ground black pepper is essential. For extra depth, consider a pinch of cinnamon, nutmeg, or fresh rosemary sprigs for more distinct fall vegetable recipes.
Optional Balsamic Glaze: A drizzle of balsamic roasted brussels sprouts and squash at the end adds a tangy-sweet finish, elevating the entire dish.
Step-by-Step Instructions (with Photos)
Achieving perfectly caramelized brussels sprouts and squash is easier than you think! Follow these steps for an amazing roasted butternut squash and brussels sprouts recipe.
Step 1: Prepare the Vegetables
First, preheat your oven to 400°F (200°C). Line a large, heavy-duty sheet pan with parchment paper for easier cleanup. Wash and thoroughly dry your brussels sprouts and butternut squash. Trim the ends of the brussels sprouts and halve them. For larger sprouts, quarter them. For how to roast butternut squash, ensure it’s peeled, seeded, and cut into uniform 1-inch cubes. Uniform pieces are crucial for even cooking, so make sure your brussels sprouts and butternut squash are roughly the same size.
Step 2: Season and Toss
In a large bowl, combine the prepared brussels sprouts and butternut squash. Drizzle generously with olive oil, then sprinkle with salt and black pepper. Toss everything together until the vegetables are evenly coated. This ensures every piece gets that delicious crispy exterior. Remember, a light coating of oil is all you need for beautiful oven roasted vegetables.
Step 3: The First Roast
Spread the seasoned vegetables in a single layer on your prepared baking sheet. It’s critical not to overcrowd the pan, as this can lead to steaming instead of roasting. Give each piece its space! Place the sheet pan in the preheated oven and roast for 20-25 minutes. During this stage, the vegetables should begin to tenderize and develop a light golden-brown color on the edges.
Step 4: Add the Final Touches & Finish Roasting
Carefully remove the sheet pan from the oven. Drizzle the vegetables with pure maple syrup and sprinkle in the walnuts. Toss everything gently right on the pan to ensure even distribution. Return the pan to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender, deeply caramelized, and the walnuts are fragrant and lightly toasted. Stir in the dried cranberries just before serving to add that perfect pop of tartness and color. This makes for spectacular roasted vegetables with walnuts.
Pro Tips for Perfect Roasting
Mastering the art of roasted brussels sprouts and butternut squash involves a few key techniques:
Don’t Crowd the Pan: This is arguably the most important tip for oven roasted vegetables. When vegetables are too close together, they release moisture and steam instead of caramelizing. Give them plenty of space on the sheet pan to achieve that coveted crispy, browned exterior.
High Heat is Key: For getting that perfect crispy-on-the-outside, tender-on-the-inside texture, roasting at a high temperature (400°F to 425°F) is essential. This high heat promotes caramelization and ensures the vegetables cook through relatively quickly. This is crucial for knowing what temperature to roast vegetables.
Cut Uniformly: Whether it’s how to cut brussels sprouts for roasting or preparing your butternut squash, aim for same-sized pieces. This ensures everything cooks at the same rate, preventing some pieces from being raw while others are burnt.
Ensure Vegetables are Dry: Excess moisture is the enemy of crispiness. Pat your washed brussels sprouts and butternut squash completely dry with a kitchen towel before tossing them with oil. This helps them roast better and develop a beautiful crust.
Flip Halfway Through: For even browning and caramelization on all sides, give your vegetables a good stir or flip them with a spatula halfway through the roasting process.
Variations and Substitutions
This sheet pan brussels sprouts and butternut squash recipe is incredibly adaptable, making it a star among fall vegetable recipes. Feel free to get creative!
Add Some Protein: For a heartier meal, consider adding cooked, crumbled bacon or pancetta during the last 5 minutes of roasting, creating a delicious butternut squash brussels sprouts bacon dish. Cooked sausage chunks also work well.
Cheese Please: A sprinkle of crumbled feta or goat cheese over the top just before serving adds a creamy, tangy dimension that’s absolutely delightful.
Different Nuts & Seeds: Swap out walnuts for pecans, sliced almonds, or even pumpkin seeds (pepitas) for a different textural and flavor profile. Lightly toast them for best results.
Herb Variations: Infuse your roasted vegetables with fresh herbs. Sprigs of thyme or rosemary tossed with the vegetables while roasting add an aromatic touch. A dusting of dried sage can also be wonderful.
Spice it Up: If you enjoy a little heat, a pinch of red pepper flakes tossed with the vegetables before roasting can add a subtle kick to your sweet and savory roasted vegetables.
Make it Vegan: This recipe is already vegan-friendly when using pure maple syrup, but always double-check any optional additions like cheese or bacon to maintain its vegan roasted vegetables status.
Balsamic Glaze: For a truly decadent finish, reduce some balsamic vinegar on the stovetop until it thickens into a glaze, then drizzle over the finished dish. This balsamic roasted brussels sprouts and squash is next level!
Serving Suggestions
This vibrant Roasted Brussels Sprouts and Butternut Squash is a chameleon in the kitchen, pairing beautifully with a range of dishes:
Holiday Mains: It’s a quintessential Thanksgiving side dish vegetables, perfect alongside Roast Turkey, Honey-Glazed Ham, or a festive Prime Rib. It also shines as one of your holiday roasted vegetables for Christmas dinner.
Weeknight Dinners: Elevate simple roasted chicken, juicy pork chops, seared salmon, or a hearty steak with this flavorful side. It adds color and nutrition to any meal.
Vegetarian Main Course: Serve a larger portion over a bed of fluffy quinoa, farro, or couscous for a satisfying and healthy vegetarian meal prep option.
Make-Ahead, Storage, and Reheating
This easy fall side dish can definitely be prepared in advance to simplify your cooking schedule.
Make-Ahead: You can chop the butternut squash (how to roast butternut squash easily) and trim the brussels sprouts (how to cut brussels sprouts for roasting) 1-2 days in advance. Store them separately in airtight containers in the refrigerator. When ready to cook, simply toss with oil and seasonings and roast. This is great for meal prep vegetables!
Storage: Leftover roasted brussels sprouts and butternut squash should be stored in an airtight container in the refrigerator for up to 4 days. The texture may soften slightly, but the flavor remains excellent.
Reheating: For the best results and to regain some of that delicious crispness, reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer brussels sprouts butternut squash setting for 5-7 minutes. Microwaving is an option for convenience, but the vegetables will be softer.
Frequently Asked Questions (FAQ)
Should I peel butternut squash before roasting?
Yes, for this roasted butternut squash and brussels sprouts recipe, peeling the butternut squash is highly recommended. The skin can be tough and fibrous even after roasting, and removing it allows the sweet flesh to caramelize beautifully and become wonderfully tender. Use a sharp vegetable peeler for the best and safest results.
How do you keep roasted brussels sprouts from getting soggy?
To ensure your roasted brussels sprouts remain crispy and avoid sogginess, focus on three key factors: use a high roasting temperature (400°F+ is ideal), ensure you don’t overcrowd the baking sheet, and always pat the sprouts completely dry before you toss them with oil and seasonings. These steps promote proper caramelization and prevent steaming.
Can I use frozen brussels sprouts or butternut squash?
While fresh is always best for optimal texture and caramelization, you can use frozen vegetables in a pinch for this roasted brussels sprouts and butternut squash recipe. Do not thaw them first; roast them directly from frozen. You may need to add an additional 10-15 minutes to the initial roasting time to allow the excess moisture to cook off before they start to brown and tenderize.
Do you need to blanch brussels sprouts before roasting?
No, blanching brussels sprouts before roasting is an unnecessary step for this recipe. Roasting them at a high temperature (around 400°F) will cook them through perfectly, making them tender on the inside with a deliciously crispy, caramelized exterior, all without any pre-cooking.
What’s the best way to cut butternut squash?
For safe and efficient cutting, first, use a sharp, sturdy knife to carefully slice off both the top and bottom ends of the squash to create stable, flat surfaces. Next, use a strong vegetable peeler to remove the tough outer skin. Then, cut the squash in half where its thin neck meets the round base. Scoop out the seeds and fibrous bits from the base. Finally, cut both the neck and the base into uniform 1-inch cubes for even roasting.
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