Quick and delicious, roasted Brussels sprouts and butternut squash make the ultimate vegetable side dish! This recipe is easy to put together and makes a tasty addition to any meal.
I love quick and easy recipes that look and taste like a special dish, not just one you threw together in a hurry. Roasted Brussels sprouts and butternut squash is just that!
It only takes a handful of ingredients and a few simple steps to create this beautiful and easy addition to a meal. It’s easy enough for a busy weeknight and festive enough for a special holiday dinner!
Why You’ll Love Roasted Brussels Sprouts and Butternut Squash
Delicious flavor – The nutty Brussels sprouts combine with sweet butternut squash for a flavor only made better with bursts of tart cranberries and crunchy pecans!
Healthy side dish – Chock full of vegetables and other healthy ingredients, this is a dish you can feel great about adding to your meal.
Crowd-pleaser – Even my picky toddler loves this recipe! My whole family enjoyed this, and yours will too!
Beautiful presentation – If you’re looking for a side dish for a festive meal, this is it! Not only do roasted Brussels sprouts and butternut squash taste delicious, but this dish has a beautiful variety of color and texture.
Allergen-friendly – Made without gluten, eggs, or dairy (and you could even leave out the pecans if you want it nut-free), this is a dish practically everyone can enjoy!
Prep in Advance
This is a quick recipe already, but if you want it even quicker, you can cut the vegetables up to 2 days in advance.
To do so, trim and halve the Brussels sprouts and peel and cube the squash. Store them separately in airtight containers in the fridge for up to 2 days before roasting.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for 3-5 days. For the best flavor, reheat in the oven.
Can I Freeze Roasted Brussels Sprouts and Butternut Squash?
No, freezing would make the vegetables mushy, so this isn’t the best way to store leftovers.
Tools You May Need
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Ingredients for Roasted Brussels Sprouts and Butternut Squash
Brussels sprouts – Look for bright green Brussels sprouts with leaves that are tightly compacted. Smaller Brussels sprouts tend to have a better flavor than larger ones.
Butternut squash – Choose a heavy squash with no green spots or streaks. It should also have a thick shell you can’t poke through with your fingernail.
Dried cranberries – I love apple juice sweetened dried cranberries, but you can use whatever type you prefer.
Pecan halves – Adds a delicious crunch! However, if you need this recipe to be nut-free, you can leave these out.
Maple syrup – To add a little bit of natural sweetness and delicious flavor.
Avocado oil – For roasting the vegetables. You can substitute whatever oil you like to use for roasting vegetables.
Salt – Sea salt or Himalayan
Cinnamon – Buy a quality brand to avoid additives and fillers.
How to Make Roasted Brussels Sprouts and Butternut Squash
First, preheat your oven to 400 degrees.
Now wash the Brussels sprouts, cut off the bottom stem, and remove any yellowed or damaged outer leaves. Then, cut them in half longways. Place the halves on one sheet pan.
To prepare the butternut squash, peel off the shell and cut the squash into approximately 1 – 1 1/2 inch cubes. Put the cubes on the second pan.
Over the Brussels sprouts, drizzle avocado oil and salt, and toss to combine. Then spread out the sprouts in a single layer, leaving as much room between them as possible.
Next, drizzle maple syrup, avocado oil, salt, and cinnamon over the squash cubes, and toss to combine. Now spread the cubes into a single layer.
Place both sheet pans in the oven and roast for 20 – 25 minutes, or until the squash is soft and the sprouts are soft with a crispy outside. After the first 12 minutes, flip the vegetables using a spatula.
For best results, place both pans on the same rack near the center of your oven. If there isn’t room, you can place them on different racks and switch them when you flip the vegetables.
Remove from the oven and stir the Brussels sprouts, butternut squash, pecans, and dried cranberries together.
Serve immediately as a delicious side dish!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Side Dishes
Gluten-Free Sweet Potato Casserole
Roasted Brussels Sprouts and Butternut Squash
Ingredients
- 2 pounds Brussels sprouts
- 1 medium butternut squash
- 1 1/4 cup pecan halves
- 1 cup dried cranberries
- 1/2 cup avocado oil divided
- 2 tablespoons maple syrup
- 2 1/2 teaspoons salt divided
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400 degrees.
- Wash the Brussels sprouts, cut off the bottom stem, and remove any yellowed or damaged outer leaves.
- Cut them in half longways. Place the halves on a sheet pan.
- To prepare the butternut squash, peel off the shell and cut the squash into approximately 1 – 1 1/2 inch cubes.
- Put the cubes on another sheet pan.
- Over the Brussels sprouts, drizzle 6 tablespoons avocado oil and 2 teaspoons salt, and toss to combine.
- Spread out the Brussels sprouts in a single layer on the pan.
- Over the squash, drizzle maple syrup, cinnamon, and the rest of the avocado oil and salt. Toss to combine.
- Spread the cubes into a single layer on the pan.
- Place both sheet pans in the oven and roast for 20 – 25 minutes, or until the squash is soft and the sprouts are soft with a crispy outside. After the first 12 minutes, flip the vegetables using a spatula.
- Remove from the oven and stir the Brussels sprouts, butternut squash, pecans, and dried cranberries together.
- Serve immediately as a delicious side dish!
This is one of my favorite fall dishes! It’s so delicious and makes vegetables feel more special.