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Easy Roasted Butternut Squash and Brussels Sprouts

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A quick and easy roasted vegetable medley featuring caramelized butternut squash and crispy Brussels sprouts, tossed with garlic, thyme, maple syrup, and balsamic vinegar. Perfect as a weeknight side dish or holiday favorite.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 3–4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon pure maple syrup
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Prepare the butternut squash: Using a sharp vegetable peeler, remove the skin. Cut off the stem end and base, then slice the squash in half where the narrow neck meets the bulbous bottom. Cut each half into 1-inch cubes.
  3. Prepare the Brussels sprouts: Trim the tough ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem. For very large sprouts, cut into quarters.
  4. In a large mixing bowl, combine the cubed squash and halved Brussels sprouts. Drizzle with olive oil, then add minced garlic, salt, pepper, and dried thyme. Toss until every piece is evenly coated.
  5. Spread the vegetables in a single, even layer on the prepared baking sheet. Do not overcrowd; use two pans if necessary.
  6. Roast for 20 minutes. Do not open the oven door during this time.
  7. Remove the pan from the oven. Flip the vegetables using tongs or a spatula. Drizzle with maple syrup and balsamic vinegar, and toss gently to coat.
  8. Return the pan to the oven and roast for another 10-15 minutes, until the vegetables are tender and caramelized. The squash should be easily pierced with a fork, and the Brussels sprouts should have crispy, browned leaves.
  9. Remove from the oven. If using, sprinkle with red pepper flakes and toss gently. Transfer to a serving dish and garnish with fresh parsley if desired. Let rest for 2-3 minutes before serving. Serve warm or at room temperature.

Notes

For best results, cut vegetables into uniform 1-inch pieces to ensure even cooking. Do not overcrowd the pan; use two pans if needed. Add maple syrup and balsamic vinegar halfway through roasting to prevent burning. Let vegetables rest for a few minutes after roasting to allow caramelization to set. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: roasted butternut squash, roasted Brussels sprouts, easy side dish, vegan, gluten-free, fall vegetables, holiday side dish

Find it online: https://flurpchef.com/easy-roasted-butternut-squash-and-brussels-sprouts/