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Veggies Save The Day » Vegan Side Dish Recipes » Roasted Brussels Sprouts & Butternut Squash

Roasted Brussels Sprouts & Butternut Squash

By: Amy Katz · Published: Sep 8, 2016 · Last modified: Nov 1, 2019 · About 3 minutes to read this article. · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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Roasted Brussels Sprouts & Butternut Squash combines two favorite vegetables in a delicious easy side dish. This healthy recipe is vegan and gluten-free.

Roasted Brussels Sprouts & Butternut Squash with dish towel and serving spoons

One of the things I really like about this Roasted Brussels Sprouts and Butternut Squash recipe is the colors.

While I love Brussels sprouts, when they are roasted they lose their vibrant green appearance.

However, the bright orange of the butternut squash makes the dinner plate a little more exciting, don’t you think?

And shallots add a subtle flavor that doesn’t overwhelm the other vegetables.

If you’ve never cooked with shallot, it’s similar to onion and garlic, but with a milder flavor.

Sheet pan lined with parchment paper with halved Brussels sprouts, cubed butternut squash, and sliced shallots ready for roasting

Roasted Brussels Sprouts and Butternut Squash is easy to make.

 

Another great thing about this recipe is your oven does most of the work.

So you can leave it for 20 minutes while you prepare other dishes, give it a quick toss, then leave it again for another 15 or 20 minutes.

And I’ve found that it really doesn’t matter if you cook it longer.

Burnt Brussels sprouts taste delicious!

Plus you only need a few ingredients to make this side dish:

Brussels sprouts

Butternut squash

Shallot

Olive oil

Salt and pepper

That’s it!

Roasted Brussels Sprouts and Butternut Squash on platter next to bowl of mashed potatoes

 

Roasted Brussels Sprouts and Butternut Squash is a versatile side dish.

 

It’s easy to make on a weeknight and also perfect for holiday dinners.

I love serving it at Thanksgiving and Christmas with Lentil Meatloaf Muffins, Instant Pot Mashed Potatoes, and Mushroom Gravy.

And don’t be surprised if your guests ask for seconds!

You can also serve it with pasta for a change from your usual green salad.

The flavors compliment Spaghetti with Garlic and Olive Oil especially well.

Bowl of Roasted Brussels Sprouts & Butternut Squash with serving utensils

Now let’s make Roasted Brussels Sprouts and Butternut Squash!

 


Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts & Butternut Squash combines two favorite vegetables in a delicious easy side dish. This healthy recipe is vegan and gluten-free.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: Roasted Brussels Sprouts, Roasted Butternut Squash
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 116kcal
Author: Amy Katz

Ingredients

  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, peeled and cubed, seeds removed
  • 1 shallot, cut crosswise and separated into rings
  • 2 Tablespoons olive oil
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 400 degrees F.
  • Line a large baking sheet with parchment paper. Spread the vegetables on the baking sheet in a single layer.
  • Drizzle the vegetables with the oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.
  • Roast in the oven for 35 to 40 minutes until vegetables are fork tender and browned, stirring half way through.
  • Enjoy!

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 438mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7775IU | Vitamin C: 52.6mg | Calcium: 52mg | Iron: 1.2mg

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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    Reader Interactions

    Comments

    All commentsI made this
    1. Lisa

      December 11, 2015 at 11:22 am

      We love this recipe! Thank you for sharing it with us!

      Reply
      • Amy

        December 11, 2015 at 1:38 pm

        I’m so glad you enjoyed it!

        Reply
      • Alivia

        January 18, 2018 at 3:51 pm

        5 stars
        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.

        Reply
        • Amy

          January 18, 2018 at 8:11 pm

          Sounds delicious, Alivia!

          Reply

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    Hi! I’m Amy Katz

    As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you’ll find simple delicious recipes that are easy to make any night of the week. Click here to join the FREE 3-Day vegan Mediterranean diet challenge

     

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