Combine two favorite fall vegetables into one delicious dish when you make easy oven Roasted Butternut Squash and Brussels Sprouts. The sweet and bitter tastes complement each other in this colorful side that goes with a variety of main dishes.
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Nothing brings out the flavors of vegetables quite like roasting them in the oven. But why stop at one when you can enjoy two (or more) at the same time?
Just like with my easy roasted fall vegetables recipe, a variety of tastes, textures, and colors is always welcome at the dinner table. And butternut squash and Brussels sprouts cook perfectly together since they each require the same roasting time.
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Why you'll love this recipe
- It's full of flavor yet only requires 4 ingredients (plus salt and pepper).
- It's mostly hands off, so you can prepare other recipes at the same time.
- The combination of bitter and sweet flavors are a feast for the taste buds.
Ingredients
Variations
Prefer to use an air fryer instead of an oven? This recipe can be prepared using the same method outlined in the recipe for air fryer butternut squash.
Other hearty veggies with similar roasting times can be added to this dish such as carrots, parsnips, cauliflower, beets, and gold potatoes. You can also build upon this recipe by adding ingredients like dried or fresh thyme, chopped pecans or walnuts, or dried cranberries.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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How to peel and cut butternut squash
- Slice the squash horizontally into 1-inch wide round slices. Scoop out the seeds with a spoon. Instead of using a vegetable peeler, run a knife around the outside of each round to remove the skin.
- Cut each peeled slice into approximately 1-inch cubes.
Microwave the whole squash for 2 minutes to make peeling and cutting easier. Wait until it's cool enough to handle before starting.
Instructions
- Spread the vegetables on a baking sheet in an even layer. (Line the pan with parchment paper first for easier cleanup.)
- Drizzle the vegetables with olive oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.
- Roast in the oven until the vegetables are fork tender and browned, stirring half way through.
Amy's tips
If you double the recipe, use two sheet pans. If the vegetables are too crowded together, they will steam in the oven instead of roast.
And even though this recipe is mostly hands-off, it's a good idea to check the vegetables occasionally as they roast. While I personally enjoy well-done burnt Brussels sprouts, not everyone does.Serving suggestions
This colorful side dish goes well with a variety of foods from your favorite vegan pasta recipes to Thanksgiving and Christmas holiday fare. Or try it in place of your usual green salad at dinner.
Storing
Leftover cooked vegetables can be refrigerated in an airtight container for up to 5 days. Enjoy them cold or reheated. They make a great addition to grain bowls and green salads.
Recipe FAQs
Choose ones that are firm and compact with a bright green color. Smaller sprouts tend to be sweeter and less bitter. Store them in the refrigerator and use them within a week of purchasing.
Although they are readily available year round, peak season is September to February.
Shallots have a milder and sweeter flavor than onions with a slight taste of garlic.
More vegan butternut squash and Brussels sprouts recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Roasted Butternut Squash and Brussels Sprouts
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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 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.)
- 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.
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!