Name: Roasted Butternut Squash and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups butternut squash, peeled and diced; 3 cups Brussels sprouts, trimmed and halved; 2 tbsp olive oil; Salt and pepper to taste; 1/2 tsp dried thyme (optional); 1 tbsp balsamic vinegar (optional, for drizzling)

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This Roasted Butternut Squash and Brussels Sprouts dish is one of my go-to sides when I want something simple, healthy, and bursting with flavor. The veggies roast up beautifully—tender on the inside, caramelized on the edges—and a touch of balsamic vinegar at the end brings everything together with a subtle tang.

Why You’ll Love This Recipe

I love how easy and adaptable this recipe is. It uses just a handful of ingredients, yet delivers rich, toasty flavor in every bite. The sweetness of the roasted butternut squash balances perfectly with the slightly bitter, crispy Brussels sprouts, making it an ideal side for fall and winter meals. It’s also great for meal prep or holiday spreads, and it fits right into vegetarian and gluten-free menus. Roasted Butternut Squash and Brussels Sprouts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and diced
Brussels sprouts, halved
Olive oil
Salt and pepper to taste
Dried thyme (optional)
Balsamic vinegar (optional)

Directions

I preheat the oven to 400°F (200°C).
In a large bowl, I combine the diced butternut squash and halved Brussels sprouts.
I drizzle the olive oil over the veggies, then season with salt, pepper, and dried thyme if I’m using it.
I toss everything until it’s well coated, then spread the vegetables out in a single layer on a baking sheet.
I roast them for 25–30 minutes, stirring once halfway through, until they’re tender and golden brown on the edges.
Just before serving, I drizzle them with balsamic vinegar if I want an extra layer of flavor.

Servings and timing

This recipe serves 4 as a side dish. Prep time is about 10–15 minutes, and the roasting takes 25–30 minutes.

Variations

Sometimes I add sliced red onions or whole garlic cloves to the pan for more depth. If I’m feeling festive, I toss in dried cranberries and toasted pecans after roasting for a holiday-worthy dish. For a sweeter version, I roast the veggies with a drizzle of maple syrup. And when I want to make it a meal, I mix it with cooked quinoa or top it with a fried egg.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 375°F until hot, or in a skillet over medium heat for a few minutes. The microwave works too, but I prefer the oven to keep the texture crisp.

FAQs

Can I use frozen Brussels sprouts?

I’ve used them in a pinch, but fresh gives the best caramelization. If I do use frozen, I thaw and dry them thoroughly before roasting.

Do I need to peel the butternut squash?

Yes, I always peel it unless I’m using a pre-cut version. The skin is tough and doesn’t soften much in roasting.

How do I keep the vegetables from getting soggy?

I make sure they’re spaced out in a single layer with room to breathe on the baking sheet. Overcrowding traps steam and prevents caramelization.

What can I serve this with?

I like it alongside roasted chicken, or even on top of a grain bowl with a tahini drizzle. It’s also great with Thanksgiving or holiday meals.

Can I make this ahead of time?

Yes. I often prep the veggies and store them in the fridge, then roast them fresh when I’m ready. Or I roast them ahead and reheat in the oven before serving.

Conclusion

Roasted Butternut Squash and Brussels Sprouts is a seasonal side dish I come back to again and again. It’s simple, nutritious, and full of rich, roasted flavor with very little effort. Whether I’m cooking for a weeknight dinner or a holiday meal, this recipe always earns a spot on the table.