Print

Roasted Butternut Squash and Brussels Sprouts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Butternut Squash and Brussels Sprouts is a simple, flavorful side dish that highlights the best of fall produce. Roasted until golden and tender, it’s perfect for everyday meals or holiday gatherings.

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)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine diced butternut squash and halved Brussels sprouts.
  3. Drizzle with olive oil and season with salt, pepper, and thyme if using. Toss to coat evenly.
  4. Spread vegetables in a single layer on a baking sheet.
  5. Roast for 25–30 minutes, stirring once halfway through, until tender and caramelized.
  6. Drizzle with balsamic vinegar before serving, if desired.

Notes

  • Add red onions or whole garlic cloves for extra depth of flavor.
  • Mix in dried cranberries and toasted pecans after roasting for a festive touch.
  • Roast with a drizzle of maple syrup for a sweeter variation.
  • Combine with quinoa or top with a fried egg to turn it into a meal.

Nutrition

Find it online: https://recipesbyliza.com/roasted-butternut-squash-and-brussels-sprouts/