Roasted Butternut Squash and Brussels Sprouts Recipe

This easy recipe for roasted butternut squash and Brussels sprouts is perfect
for a weeknight dinner or a festive holiday feast.

Servings: 8 servings

Author: dani

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Side Dish

American

Brussels sprouts butternut squash fall recipe holiday side dish

Instructions

1 Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with
parchment paper for easy clean-up.
2 Prep the vegetables. Peel and cube the butternut squash into 1-inch pieces. Trim
the Brussels sprouts and slice them in half. If they are large, you may want to
quarter them for more even cooking.
3 Season the veggies. In a large bowl, toss the butternut squash and Brussels
sprouts with olive oil, salt, pepper, garlic powder, smoked paprika, and herbs
if using. For a slightly sweet touch, drizzle with maple syrup.
4 Spread on a baking sheet. Make sure the vegetables are in a single layer on the
sheet. Overcrowding the pan will steam the vegetables instead of roasting them,
preventing that caramelized exterior.
5 Roast. Place the veggies in the oven and roast for 25–30 minutes, stirring
halfway through to ensure even browning. You’ll know they’re done when the edges
of the Brussels sprouts are crispy, and the squash is tender and slightly
caramelized.
6 Add finishing touches. Once the vegetables are out of the oven, feel free to
sprinkle on some dried cranberries and chopped pecans for extra texture and
flavor.