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Perfectly simple and delicious, roasted butternut squash and Brussel sprouts are an effortless side packed with flavor. Tossed in maple syrup, cranberries, and pecans, it’s a great side for Thanksgiving and the holidays.
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One of my favorite parts of planning our Thanksgiving and Christmas menus is coming up with new and flavorful side dishes!
Sides can be so exciting and full of flavor, and these roasted butternut squash and Brussel sprouts will be an excellent addition to any table.
Serve these up with Juicy Roasted Turkey Breast or Rosemary Peach Pork Tenderloin for a delicious meal everyone will love!
Why you will love this recipe!
- Vegan: This side dish is totally plant-based as we use maple syrup to naturally sweeten the dish.
- Sheet pan: I love that you can basically roast two vegetable sides together at the same time. It’s a great way to help time your meal to perfection!
- Quick: It takes minutes to prep this dish before the veggies get roasted in the oven.
Ingredients for Roasted Butternut Squash and Brussel Sprouts
- Butternut Squash: I used butternut squash but this recipe works well with sweet potatoes or carrots too.
- Brussel Sprouts
- Olive Oil
- Maple Syrup
- Salt and Pepper
- Pecans
- Dried Cranberries
- Fresh Thyme
How to make roasted butternut squash and Brussel sprouts
- Preheat the oven to 425 degrees. Line 2 baking sheets with aluminum foil or parchment paper. In a large bowl, add butternut squash, toss with olive oil and 1 Tablespoon maple syrup, salt, and pepper. Spread it out on one of the baking sheets. Add Brussel sprouts to the other baking sheet and toss with olive oil, salt, and pepper.
- Roast butternut squash in the oven for 25 – 30 minutes or until the edges are brown and the center is tender. Add Brussel sprouts to the oven 10 minutes later, roasting them for about 15 – 20 minutes total, until crispy & tender. When butternut squash and Brussel sprouts have roasted for about 30 and 20 minutes, respectively, and are done, remove them from the oven.
- Serve roasted vegetables in a large bowl or platter. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
How to prepare butternut squash
When you choose your butternut squash, try to pick one with a fairly straight neck as it will be easier to peel.
Slice the squash in half, lengthwise, and then lay it flat side down on your cutting board to peel.
The easiest way to remove the seeds is to use a tablespoon to scrape them out. Then, you can go ahead and cube it.
Can you make this dish ahead of time?
The veggies are at their best when they are straight out of the oven, the sprouts will be nice and crispy. You can get ahead of things by prepping and seasoning the sprouts and squash the night before and keep them covered in the fridge. The next day, you just have to toss them on a baking sheet.
Storing
If you do have leftovers, the roasted butternut squash and Brussel sprouts will keep in the fridge for 3 to 4 days and can be heated through in the oven or in a skillet to serve. You can also add the veggies cold to grain bowls and salads.
Recipe Notes and Tips for Roasted Butternut Squash and Brussel Sprouts
- Make sure that both the squash and sprouts are coated in the oil. This will help them get crispy all over.
- Spread the vegetables in one single layer on the baking sheets. If they are too crowded, they will steam rather than roast.
- Roast the vegetables in a fully pre-heated oven so that they cook through evenly.
More Easy Side Dishes
- Easy Cornbread Muffins
- Candied Sweet Potatoes
- Green Beans Almondine
- Garlic Roasted Potatoes
- Roasted Garlic Cauliflower
Roasted Butternut Squash and Brussel Sprouts
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 1 lb butternut squash, peeled, seeded and cubed (1 small butternut squash)
- 1 lb brussel sprouts, ends trimmed and sliced lengthwise in half
- 4 Tablespoon olive oil
- ¼ cup maple syrup
- Salt and pepper
- ½ cup halved pecans
- ½ cup dried cranberries
- Fresh thyme
INSTRUCTIONS
- Preheat the oven to 425 degrees. Line 2 baking sheets with aluminum foil or parchment paper. In a large bowl, add butternut squash, toss with olive oil and 1 Tablespoon maple syrup, salt and pepper. Spread it out on one of the baking sheets. Add Brussel sprouts to the other baking sheet and toss with olive oil, salt and pepper.
- Roast butternut squash in the oven for 25 – 30 minutes or until the edges are brown and the center is tender. Add Brussel sprouts to the oven 10 minutes later, roasting them for about 15 – 20 minutes total, until crispy & tender. When butternut squash and brussel sprouts have roasted for about 30 and 20 minutes, respectively, and are done, remove them from the oven.
- Serve roasted vegetables in a large bowl or platter. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
TIPS & NOTES
- Make sure that both the squash and sprouts are coated in the oil. This will help them get crispy all over.
- Spread the vegetables in one single layer on the baking sheets. If they are too crowded, they will steam rather than roast.
- Roast the vegetables in a fully pre-heated oven so that they cook through evenly.
NUTRITION
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Hi Neli,
This dish is just what I’m looking for! Quick question: when do you add the fresh thyme? Toss with the butternut squash before roasting or at the end with the cranberries, etc.? Thanks! Nancy
I add the thyme at the end just before serving.
Thank you so much for your prompt reply. I will add the thyme just before serving.