Roasted Brussels Sprouts and Butternut Squash
Let me tell you about one of my favorite fall side dishes! These roasted Brussels sprouts and butternut squash are a total game-changer for holiday dinners or just a cozy weeknight meal.
I love how the veggies get all sweet and roasty in the oven with a little maple syrup. It’s so simple to throw together, but it looks and tastes super fancy. Honestly, this dish is so good that it disappears in a flash whenever I make it. It’s a real crowd-pleaser!
Why You’ll Love This Recipe
You are going to fall in love with this dish, I promise! It’s the perfect mix of sweet and savory.
- YUMMY Flavors: That maple syrup hug on the veggies is just everything.
- Great Textures: You get soft squash, crispy sprouts, and a nice crunch from the seeds.
- Make It Your Own: Feel free to toss in your favorite nuts or cheese. Go for it!
- Everyone Loves It: I’ve never met anyone who didn’t ask for seconds of this.
- Prep It Early: You can chop everything ahead of time to make your life easier.
If you love cozy fall salads like I do, you should totally check out my Roasted Butternut Squash Salad and Butternut Squash Quinoa Salad.
Ingredients You’ll Need
Here are the simple things you’ll need to make this magic happen! For the exact amounts, just peek at the recipe card below.
- Butternut Squash: You just need one small squash. We’ll peel it and chop it into little cubes.
- Brussels Sprouts: I get a bag of these and just trim and slice them in half.
- Olive Oil: This helps our veggies get that perfect golden-brown color in the oven.
- Maple Syrup: This is the secret ingredient! It adds that little bit of sweetness that’s SO GOOD.
- Dried Cranberries: I love the chewy, sweet, and tart bites these add to the mix.
- Pumpkin Seeds: These give you that little bit of crunch that makes the whole dish perfect.
How to Make Brussels Sprouts and Butternut Squash
Okay, let’s get cooking! I’ll walk you through how easy it is to whip up this amazing side dish.
Step 1: Roast the Vegetables
First, grab your two sheet pans. Toss 1 small butternut squash (cubed) on one and 1 ½ pounds Brussels sprouts (halved) on the other. Drizzle each with 2 tablespoons olive oil, salt, and pepper. Pop them in a 450 degree F oven. The sprouts take about 15-18 minutes, and the squash takes 22-25 minutes.
Step 2: Add Maple Syrup
Carefully take the pans out of the oven. Drizzle about 2 tablespoons maple syrup over the squash and sprouts. Give them a good toss to coat everything. Put them back in the oven for another 5 to 8 minutes until they look shiny and caramelized.
Step 3: Combine and Serve
Let the roasted veggies cool down just a little bit. Then, in a big bowl, mix them with ½ cup dried cranberries and ½ cup pumpkin seeds. Give it all a gentle stir, and it’s ready to serve. ENJOY!
Tips for the Best Recipe
Want to make sure your dish is a total hit? Here are a few little tricks I’ve learned along the way.
- Use Two Pans: Trust me on this one! It helps the veggies roast perfectly instead of steaming.
- Give Them Space: Don’t crowd your veggies on the pan. They need room to get crispy.
- Hot, Hot, Hot: A super hot oven is the key to getting that beautiful golden-brown color.
- Watch That Syrup: Maple syrup can go from caramelized to burnt in a flash, so keep an eye on it!
- Sprouts Face Down: Place your Brussels sprouts cut-side down on the pan so they get extra crispy.
Variations and Substitutions
Feel like mixing things up? This recipe is super flexible! Here are some fun ideas for you to try.
- Go Nuts: Instead of pumpkin seeds, try some toasted pecans or walnuts. So good!
- Add Cheese: A little crumbled feta or goat cheese adds a yummy, tangy flavor.
- Bring on the Bacon: Crispy, crumbled bacon? Yes, please! It adds a great savory crunch.
- Fresh Fruit: Toss in some diced apple or pomegranate seeds for a burst of freshness.
- Sweet Swaps: If you don’t have maple syrup, a drizzle of honey works great too.
Make-Ahead and Storage Tips
Let’s be real, life gets busy! The good news is you can get a head start on this dish. I like to chop my butternut squash and Brussels sprouts a day or two before I need them.
Just keep them in separate airtight containers in the fridge. This little bit of prep saves so much time, especially during the holidays. The dish tastes best fresh, but this trick helps a ton!
Recipe FAQs
Do I need a dressing?
Nope! The maple syrup gives it all the flavor and glaze you need.
Can I make it ahead of time?
It’s best fresh, but you can chop the veggies a few days early to save time!
Should I serve it warm or cold?
Either way is delicious! It’s great right out of the oven or at room temperature.
Can I use frozen vegetables?
I’d stick with fresh for this one. Frozen veggies can get a little mushy when you roast them.
What to serve with Brussels sprouts and butternut squash?
It’s amazing with roast turkey, chicken, or ham. It’s the perfect holiday sidekick!
How do I stop the syrup from burning?
Just keep a close eye on it! It gets sugary and can burn fast in a hot oven.
Can I use a different kind of squash?
Totally! Acorn squash or delicata squash would also work really well.
Roasted Brussels Sprouts and Butternut Squash
Ingredients
- 1 small butternut squash
- 1 ½ pounds Brussels sprouts
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ground black pepper to taste
- 4 tablespoons maple syrup
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Instructions
- Heat Your Oven: First thing, get your oven preheating to 450 degrees F.
- Prep the Veggies: In one pan, toss cubed butternut squash with olive oil, salt, and pepper. Do the same in another pan for halved Brussels sprouts.
- Time to Roast: Place the sprouts with their cut side down. The Brussels sprouts will take about 15-18 minutes, and the butternut squash will need 22-25 minutes. You want them to be nice and tender.
- Make It Sweet: Drizzle maple syrup over each pan of veggies. Give them a toss and pop them back in the oven for 5 to 8 more minutes until they look golden and delicious.
- Mix and Serve: Let your veggies cool for a minute. Then, in a big bowl, mix them with dried cranberries and pumpkin seeds. Stir it and serve it up!
Notes
- Using two separate pans is my secret for perfectly roasted, non-soggy veggies.
- Don’t pile the veggies on top of each other; give them some breathing room on the pan!
- That high 450°F oven temp is what gives you that yummy, caramelized flavor.
- To get ahead, feel free to chop your squash and sprouts a day or two in advance.
- Have fun with it! Toss in some toasted pecans or a little feta cheese.
