Savory Roasted Brussels Sprouts and Butternut Squash Recipe

Crispy roasted brussels sprouts and butternut squash dance together on a plate, creating magic with minimal effort.

Winter vegetables bring unexpected excitement to your dinner table.

Caramelized edges promise incredible depth and richness that surprises even picky eaters.

Salt and herbs intensify each vegetable’s natural sweetness, making this dish irresistible.

Mediterranean-inspired seasonings transform ordinary produce into something spectacular.

Simple techniques guarantee restaurant-quality results without complicated steps.

You’ll want to make this colorful medley again and again.

Grab a fork and savor each perfectly roasted bite.

Why Roasted Brussels Sprouts and Butternut Squash Are Fall Perfection

• This one-pan wonder takes minimal prep work, making it perfect for busy home cooks who want delicious vegetables without complicated techniques.
• Packed with vitamins, fiber, and antioxidants, these roasted vegetables offer a powerhouse of health benefits in every colorful, caramelized bite.
• Easily adapt the recipe by swapping seasonings or adding optional toppings like toasted nuts or a drizzle of balsamic glaze to match your taste preferences.
• Transforms often-overlooked vegetables into a crispy, flavorful companion that appeals to both veggie lovers and picky eaters at family dinners or holiday gatherings.

Ingredients for Roasted Brussels Sprouts and Butternut Squash

• Brussels Sprouts, Butternut Squash: Hearty winter vegetables perfect for roasting, look for fresh, firm, and bright green sprouts with tight leaves.

• Olive Oil: Helps vegetables roast evenly and creates crispy exterior, choose extra virgin for best flavor.
• Garlic Powder: Adds savory depth without raw garlic chunks, provides consistent seasoning.
• Smoked Paprika: Brings smoky warmth to the dish, enhances vegetable natural sweetness.
• Salt, Pepper: Classic seasonings that enhance overall flavor profile, use freshly ground black pepper.

• Thyme, Rosemary: Fresh herbs add aromatic finish, optional but recommended for extra flavor complexity.

How to Roast Brussels Sprouts and Butternut Squash Just Right

Step 1: Fire Up the Oven

Set your oven to a sizzling 400F (200C). This high heat will transform your veggies into crispy, caramelized delights.

Step 2: Chop and Prep Vegetables

Tackle the butternut squash by peeling and cubing it into bite-sized pieces. For Brussels sprouts, slice off the tough stem ends and cut each sprout in half. Discard any sad-looking or yellowed outer leaves.

Step 3: Create Flavor Magic

• Cubed butternut squash
• Halved Brussels sprouts
• Olive oil
• Garlic powder
• Smoked paprika
• Salt
• Black pepper

Drizzle olive oil over the vegetables and toss until every piece glistens. Sprinkle seasonings and mix thoroughly to coat evenly.

Step 4: Roast to Perfection

Spread the seasoned vegetables on a parchment-lined baking sheet. Arrange in a single layer without overcrowding. Slide into the hot oven and roast for 25-30 minutes. Flip the vegetables halfway through to ensure even browning and crispy edges.

Step 5: Finish with Flair

Pull the roasted vegetables from the oven when they’re golden and tender. Elevate the dish by scattering fresh thyme or rosemary leaves on top for a burst of aromatic flavor.

Tips to Get That Caramelized Finish on Your Veggies

• Prep Like a Pro: Cut vegetables into uniform sizes to ensure even roasting and consistent texture throughout the dish.
• Prevent Sogginess: Use a large baking sheet and spread vegetables in a single layer without overcrowding to achieve crispy, caramelized edges.
• Boost Flavor Dimensions: Experiment with additional seasonings like maple syrup, balsamic vinegar, or red pepper flakes for extra depth and complexity.
• Customize for Dietary Needs: Swap olive oil with avocado oil for high-heat cooking or use coconut oil for a different flavor profile. Vegans and vegetarians can enjoy this recipe as-is.
• Maximize Leftovers: Store roasted vegetables in an airtight container and reheat in a skillet to maintain crispiness, or add to salads, grain bowls, or frittatas for quick meals.

Storing and Reheating Roasted Veggies without Drying

• Store leftover roasted Brussels sprouts and butternut squash in an airtight container for up to 4 days in the refrigerator.
• Spread leftovers on a baking sheet and warm at 350F for 10-15 minutes to restore crispiness and maintain original texture.
• Quickly reheat in microwave for 1-2 minutes, but expect slightly softer vegetables compared to oven method.
• Freeze roasted vegetables in sealed containers for up to 2 months, though texture might change slightly upon thawing.

What to Serve with Roasted Brussels and Butternut Squash

• Roasted chicken or grilled salmon perfectly complement the caramelized vegetables, adding a rich protein layer that balances the roasted squash and Brussels sprouts.
• A crisp Sauvignon Blanc or light-bodied Pinot Noir cuts through the vegetables' earthiness, enhancing the smoky paprika and bringing out subtle roasted flavors.
• Sprinkle toasted almonds or pecans over the dish, introducing a delightful textural contrast and nutty undertone that elevates the roasted vegetables' warmth.
• A dollop of herbed goat cheese or smooth Greek yogurt adds a tangy, cool element that beautifully offsets the vegetables' deep, caramelized notes.

Unique Variations on Roasted Brussels and Butternut Squash

• Vegan Veggie Blend: Replace butternut squash with sweet potatoes and add chopped red onions for extra flavor. Swap olive oil with avocado oil for a different nutritional profile.
• Keto-Friendly Option: Substitute butternut squash with cauliflower florets to reduce carbohydrates. Use extra virgin olive oil and add crushed almonds for a crunchy texture.
• Herb-Infused Roast: Replace smoked paprika with Italian seasoning blend. Add fresh chopped parsley and sage for an aromatic Mediterranean-inspired version.
• Spicy Roasted Mix: Incorporate red pepper flakes and cayenne pepper instead of smoked paprika. Include diced jalapeños for an extra kick of heat and additional flavor dimension.

Roasted Brussels Sprouts And Butternut Squash Recipe

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4.8 from 11 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Roasted brussels sprouts and butternut squash blend Mediterranean warmth with rustic winter charm. Caramelized vegetables drizzled with olive oil offer a perfect balance of savory and sweet, inviting you to savor each delectable bite.

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Ingredients

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Main Vegetables:

• 1 pound (454 grams) Brussels sprouts, trimmed and halved
• 3 cups (about 450 grams) butternut squash, peeled and cubed

Seasonings and Flavor Enhancers:

• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• ½ teaspoon garlic powder
• ½ teaspoon ground cinnamon (optional, for a warm fall flavor)
• Salt and pepper to taste

Garnish and Additional Ingredients:

• ½ cup (60 grams) pecan halves
• ⅓ cup (50 grams) dried cranberries

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Instructions

1. Heat the oven to a scorching 400F (200C) to create a perfect environment for caramelizing vegetables and achieving a crisp exterior.
2. Carefully slice the butternut squash into uniform cubes, discarding any tough skin. Meticulously clean Brussels sprouts, trimming the stem ends and removing any discolored or wilted outer leaves.
3. Transfer the prepared vegetables into a spacious mixing vessel. Generously coat with olive oil, ensuring each piece is glistening and evenly distributed.
4. Sprinkle a harmonious blend of garlic powder, smoked paprika, kosher salt, and freshly cracked black pepper over the vegetables. Gently toss to create a uniform seasoning coverage.
5. Arrange the seasoned vegetables in a single, uncrowded layer on a parchment-lined baking sheet. The spacing allows for optimal heat circulation and caramelization.
6. Roast in the preheated oven for 25-30 minutes, rotating the baking sheet midway to guarantee even browning. Look for a golden-brown exterior and tender interior.
7. Once roasted to perfection, remove from the oven. Enhance the dish with a delicate shower of fresh thyme or rosemary leaves, adding an aromatic finishing touch before serving.

Notes

• Check squash size carefully to ensure even cooking, cutting into uniform 1-inch cubes helps roast perfectly.
• Line baking sheet with parchment paper or silicone mat to prevent sticking and make cleanup easier.
• Avoid overcrowding vegetables on baking sheet – use two sheets if needed to maintain crispy texture.
• Customize seasonings based on dietary preferences: try cumin for warmth, nutritional yeast for vegan cheesy flavor, or cayenne for heat.
• Swap olive oil with avocado oil for higher heat tolerance and different nutritional profile.
• Keep leftover roasted vegetables in airtight container for up to 4 days, perfect for quick meal prep or adding to salads.
• Enhance protein content by adding roasted chickpeas or chopped nuts during last 10 minutes of cooking.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 8 g
• Sodium: 120 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 0 mg