This butternut squash and Brussel sprouts side dish is perfect for your holiday table! Roasted butternut squash and Brussel sprouts, maple syrup and balsamic syrup, and topped with dried cranberries and a pinch of cinnamon, this roasted vegetable dish contains all the flavors of the season and is a WHOLE LOTTA YUM!
Butternut Squash Brussel Sprouts
Roasted vegetables are a favorite in our home and this butternut squash and Brussel sprouts side dish is no exception! Bursting with all of the flavors fall is known for and perfectly sweetened, roasted Brussel sprouts and butternut squash is a dish that will please everyone around your dinner table.
Even better, butternut squash and Brussel sprouts comply with a variety of eating lifestyles including gluten-free, vegan, Whole30, and paleo! Working with a variety of common eating plans, this recipe helps you know that you are serving healthy fall sides that are seasonal and accessible to a variety of guests.
We are planning on serving our butternut squash and Brussel sprouts alongside a turkey breast complete with all the fixings, but you don’t need a holiday to try this dish out! Any dinner you would serve roasted veggies with will also work.
Why You’ll Love This Recipe
- With balsamic syrup and maple syrup, this roasted butternut squash and Brussel sprouts side dish is a sweet and savory dish that appeals to even the pickiest of eaters.
- Oven roasting your vegetables allows you to slowly soften them and bring out the natural sweetness.
- Topped with both dried cranberries and a sprinkle of cinnamon, butternut squash and Brussel sprouts combines all of the seasonal flavors you crave all year long!
We are starting with fresh butternut squash and Brussel sprouts, then roasting them in both maple syrup and balsamic syrup alongside salt and pepper to create a quick and simple roasted vegetable side dish that is sure to please!
- Brussel sprouts – trimmed and cut in half lengthwise
- butternut squash – peeled, cleaned, and cubed into 1″ pieces
- olive oil – or your favorite oil for roasting
- maple syrup – real is best
- balsamic syrup
- dried cranberries
- sprinkle of cinnamon
- basics – sea salt & pepper
Feel free to mix in additional vegetables such as sliced onion, whole mushrooms, broccoli, or cauliflower to really customize this dish!
Add a little crunch by including 1/4 cup pecans.
- Paleo – to ensure your butternut squash and Brussel sprouts comply, but sure to use real maple syrup.
Step by Step Instructions
Prepare your vegetables by washing and slicing, coat with seasoning and roast. Then all that’s left to do is add some additional flavors, finish baking, and serve!
Preheat the oven to 375F and put the baking rack in the center position.
Cover a baking sheet with parchment paper.
Prep the Brussel sprouts by first trimming (remove discolored leaves and cut off the very bottom) and then cutting them in half.
Peel the butternut squash, cut it in half, scoop out the seeds, and cut the squash into 1″ cubes.
In a large bowl, combine the Brussel Sprouts, butternut squash, sea salt, and black pepper.
Spread the seasoned vegetables on your parchment-covered baking sheet. Be sure to not overcrowd your pan.
Roast the veggies for 20 minutes.
While the veggies are roasting, combine the maple syrup and balsamic syrup in a small bowl.
After the veggies have roasted for 20 minutes, drizzle the syrup evenly over the top.
Bake for an additional 15-20 minutes or until the vegetables are soft and starting to turn golden brown.
Add more seasoning to taste (if needed), a sprinkle of cinnamon, and dried cranberries.
Serve & enjoy!
- Cut and trim your vegetables as evenly as possible for even baking.
- Preheat your oven to ensure your vegetable being roasting as soon as they get in the oven.
- If roasting a larger batch, spread evenly between two pans to ensure even cooking. Overcrowding your pan means your veggies will take longer to roast and will not brown up as well.
- If you are short on time, skip the maple syrup and balsamic syrup.
Technically, no. Ingredients such as maple syrup, balsamic syrup, cinnamon, and the dried cranberries are all optional. While they do add a depth of flavor, feel free to only include the items you feel will be best enjoyed by your guests.
The veggies, oil, salt, and pepper are a must though! 😉
Store any leftovers in an airtight container in your fridge for up to 4 days.
More Roasted Vegetable Recipes
Looking for more roasted vegetable recipes?
More Squash Recipes
Are you a squash lover? Be sure to check out other squash recipes on our site!
- Paleo Butternut Squash Soup
- Instant Pot Spaghetti Squash with Garlic Parm Sauce
- Air Fryer Butternut Squash
- Microwave Acorn Squash
- 1 lb Brussel Sprouts, trimmed and cut in half lengthwise
- 1 small butternut squash (2 lb)
- 3 Tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 Tbsp maple syrup
- 1 Tbsp balsamic syrup
- 1/4 cup dried cranberries
- sprinkle of cinnamon
- Preheat the oven to 375F and put the baking rack in the center position. Cover a baking sheet with parchment paper.
- Prep the vegetables by trimming the Brussel sprouts and cutting them in half. Peel the butternut squash, cut it in half, scoop out the seeds, and cut the squash into 1" cubes.
- In a large bowl add the Brussel Sprouts, butternut squash, sea salt, and black pepper.
- Spread the butternut squash and Brussel sprouts out on the pan and be sure not to overcrowd the veggies on the pan.
- Roast the veggies for 20 minutes, in the meantime combine the maple syrup and balsamic syrup in a small bowl.
- Drizzle the maple balsamic mix over the top of the vegetables and combine with the Brussels and squash on the pan.
- Bake for an additional 15-20 minutes or until the vegetable are soft and starting to turn golden brown.
- Add more seasoning to taste or a sprinkle of cinnamon.
To trim the Brussel sprouts, remove any discolored leaves, cut the very bottom off, and slice each piece in half lengthwise.
If any Brussel sprout leaves fall off when you're trimming them, be sure to add the to the dish. They had a nice crispy crunch to the roasted vegetable mix.
If you don't have a large baking sheet with a rim you can split the butternut squash Brussel sprouts mix between two smaller pans.
Foil or a well-oiled pan can be used instead of parchment paper, the paper makes for easy clean-up and helps the vegetables to brown evenly.
Feel free to mix in other vegetables like sliced onion, whole mushrooms, broccoli, or cauliflower.
Mixing in pre-cooked bacon is a great variation.
To add a little extra crunch you can add in 1/4 cup sliced pecans when you add in the dried cranberries.
You can make simple roasted brussel sprouts and butternut squash by skipping the addition of balsamic vinegar and the maple syrup.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 128Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 311mgCarbohydrates 20gFiber 3gSugar 11gProtein 2g