Roasted butternut squash and Brussels sprouts make the ultimate fall duo. The squash turns caramel sweet, the sprouts get crisp and lightly charred, and the flavors balance each other beautifully in a colorful side that works with all kinds of mains.
If you enjoy mixing textures and colors like in my easy roasted fall vegetables and Brussels sprouts and carrots recipe, you'll love this version too. Cut everything to similar sizes and they roast perfectly together at the same time.
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Easy to make. Delicious alone or as side dish.
- Pat
Ingredients
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make roasted butternut squash and Brussels sprouts
Peel and cut the squash into cubes, halve or quarter the sprouts, and thinly slice the shallot.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper first for easier cleanup.
- Drizzle with olive oil, salt, and pepper. Use your hands to toss until well combined.
- Roast in the oven until fork tender and browned, stirring halfway through. Serve warm.
Serving suggestions
In addition to being a flavorful weeknight side, my family loves this seasonal vegetable medley on our Thanksgiving table. I always make extra for leftovers since they're fantastic cold in salads or enjoyed straight from the fridge as a snack.
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Love and Veggies,
Amy
📋 Recipe
Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 2 cups butternut squash, peeled and cubed, seeds removed
- 2 cups Brussels sprouts, halved
- 1 shallot, cut crosswise and separated into rings
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Spread the vegetables on a baking sheet in a single layer. (Line the pan with parchment paper first for easier cleanup.)2 cups butternut squash, 2 cups Brussels sprouts, 1 shallot
- Drizzle the vegetables with the oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.2 Tablespoons extra virgin olive oil, salt and pepper
- Roast in the oven for 35 to 40 minutes until vegetables are fork tender and browned, stirring half way through.
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Notes
Nutrition
Nutritional information is an estimation only.
Pat says
Easy to make. Delicious alone or as side dish
Lisa says
We love this recipe! Thank you for sharing it with us!
Amy says
I'm so glad you enjoyed it!
Alivia says
This recipe turned out great:) I used a little bit more seasonings on mine, but they ended out really tasty. I added what I usually make cooked Brussel Sprouts. Onion powder, smoked paprika, curry, and a little cumin.
Amy says
Sounds delicious, Alivia!