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Best Easy Roasted Butternut Squash and Brussels Sprouts

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This simple roasted vegetable medley combines sweet butternut squash and crispy Brussels sprouts, all caramelized together with garlic and herbs. It’s a crowd-pleasing side dish that’s perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt (kosher salt preferred; reduce to 3/4 teaspoon if using table salt)
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons balsamic glaze
  • 1/4 cup toasted pecans or walnuts, roughly chopped
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 425°F (218°C). Position the rack in the middle of the oven.
  2. Prepare the butternut squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Prepare the Brussels sprouts: Trim the tough ends, remove any yellow leaves, and cut each sprout in half lengthwise (quarter very large sprouts).
  4. In a large mixing bowl, combine the cubed squash and halved Brussels sprouts. Drizzle with olive oil, add minced garlic, salt, pepper, dried thyme, and smoked paprika. Toss until evenly coated.
  5. Spread the vegetables in a single layer on a large sheet pan (half-sheet size, about 18×13 inches), ensuring they are not overcrowded.
  6. Roast for 20 minutes at 425°F. Do not open the oven during this time.
  7. After 20 minutes, remove the pan from the oven. Flip the vegetables using a spatula or tongs, moving the ones from the edges toward the center and vice versa. Reduce the oven temperature to 400°F (204°C) and return the pan to the oven.
  8. Roast for another 15-20 minutes, until the butternut squash is fork-tender and the Brussels sprouts are deeply browned and crispy on the edges.
  9. Transfer the roasted vegetables to a serving platter. Drizzle with balsamic glaze, sprinkle with toasted pecans and dried cranberries (if using), and garnish with fresh parsley. Serve immediately.

Notes

For best results, pat vegetables dry before roasting to ensure caramelization. Cut all vegetables to uniform 1-inch pieces for even cooking. Do not overcrowd the pan; use two pans if necessary. The balsamic glaze can be made by reducing 1/4 cup balsamic vinegar with 1 tablespoon honey until syrupy. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 400°F oven for 5-7 minutes to restore crispiness.

Nutrition

Keywords: roasted butternut squash, roasted Brussels sprouts, easy vegetable side dish, holiday side dish, vegan, gluten-free, Whole30

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