This butternut squash and Brussel sprouts side dish are perfect as a Thanksgiving side dish or on your fall table!
Roasted Brussel sprouts and butternut squash, 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 side dish in our home and this 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, the veggies 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 that are easy to adapt.
We are planning on serving our roasted Brussel sprouts and squash 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 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, it gives the perfect balance of savory with sweet!
If you love roasted vegetables be sure to try our Fall Roasted Vegetables and for another butternut squash recipe or two, be sure to try our Air Fryer Butternut Squash and our Paleo Butternut Squash Soup!
Ingredient Notes
We are starting with fresh produce, then roasting the vegetables 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 - balsamic vinegar can be used instead, but the balsamic glaze is highly recommended for its thicker texture and denser sweet flavor.
- dried cranberries
- sprinkle of cinnamon
- basics - sea salt & ground black pepper
Variations
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 ¼ cup of pecans or walnuts.
Diet Adaptions
- Paleo - to ensure that the roasted veggies comply, but sure to use real maple syrup. Skip the dried cranberries or swap them with dried fruit that doesn't add sugar.
- Low carb- skip the dried cranberries and the balsamic syrup, both of which add a little sugar.
Step by Step Instructions
Prepare the roasted Brussel sprouts and butternut squash 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!
Prep Ingredients
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 olive oil, sea salt, and black pepper.
Assemble
Spread the seasoned sprouts and butternut squash on the parchment-covered sheet pan. Be sure to not overcrowd the pan.
Bake
Roast the squash and Brussel sprouts for 20 minutes.
While the veggies are baking, combine the maple syrup and balsamic syrup in a small bowl. After 20 minutes of baking time, 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!
Recipe Tips
- Cut and trim the sprouts and butternut squash as evenly as possible for even baking.
- Preheat the oven to ensure the vegetables are roasting as soon as they get in the oven.
- If roasting a larger batch, spread evenly between two pans to ensure even cooking. Overcrowding the sheet pan means your veggies will take longer to roast and will not brown up as well.
- To make a savory roasted Brussel sprouts and butternut squash dish, skip the maple syrup and balsamic syrup.
Common Questions
Serve the squash and sprouts alongside air fryer turkey breast or pork chops, and of course, on your holiday table alongside other Thanksgiving side dishes like green beans, stuffing, mashed potatoes, and sweet potatoes.
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 squash and brussel sprouts 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
- Butternut squash in the oven
- How to roast carnival squash
Come connect with us on Instagram! Be sure to tag us (wholelotta.yum) when you make a recipe. You can also find us on Facebook, and Pinterest.
Recipe
Maple Butternut Squash and Brussel Sprouts
Ingredients
- 1 lb Brussel Sprouts trimmed and cut in half lengthwise
- 1 small butternut squash 2 lb
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon maple syrup
- 1 tablespoon balsamic syrup
- ¼ cup dried cranberries
- sprinkle of cinnamon
Instructions
- 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, olive oil, 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.
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