Roasted Butternut Squash and Brussels Sprouts are crispy and flavorful. This brussels sprouts recipe has all the holiday flavors that you crave in one side dish!
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- Roasted Butternut Squash and Brussels Sprouts
- Ingredients you'll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- Repurpose your leftovers
- More recipes you'll love
- More recipes you'll love
- Butternut Squash and Brussel Sprouts Recipe
Roasted Butternut Squash and Brussels Sprouts
Brussels sprouts are a great side dish for your holiday meal. They are a healthy and simple side that pairs well with most meals.
You'll love this combination brussel sprouts, cranberries, and butternut squash recipe all in one!
Ingredients you'll need
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- butternut squash - I prefer to buy butternut squash that has been peeled, sliced and diced. It's just so much work!
- brussels sprouts
- olive oil
- Italian seasoning mix - if you'd prefer you could substitute ranch seasoning mix, or even use a teaspoon of salt with half a teaspoon black pepper.
- pecans - walnuts or hazelnuts would be delicious as well!
- dried cranberries - dried blueberries would be another great substitution.
- maple syrup
Creative variations to try
Want to change up the flavors of this recipe?
- Use roasted butternut squash seeds, roasted pumpkin seeds or sunflower seeds in place of the pecans.
- Switch out the Italian dressing for garlic powder and parmesan cheese.
- Add a pinch of red pepper flakes to make them spicy!
- Add sliced red onion or shallot for a light onion flavor.
- Finish your vegetables with a squeeze of fresh lemon juice or a balsamic vinegar glaze for a zesty flavor.
- Top with crispy bacon - everything is better with bacon!
Step-by-step instructions
This is an overview of the instructions for the Roasted Butternut Squash and Brussels Sprouts. For the complete directions just scroll down to the bottom!
- Preheat oven.
- Peel and dice the butternut squash (if you didn't buy it already diced), Clean sprouts, remove any outer leaves that are brown. Slice Brussels sprouts.
- Add vegetables to a large mixing bowl. Add the olive oil and toss with Italian dressing mix.
- Place brussels sprouts and squash on pan. Spread the vegetables out in one even layer on a rimmed baking sheet. Place the sprouts cut side down.
- Bake in the preheated, roast until fork tender.
- Remove from the oven. Top with pecans and cranberries. Finish with a drizzle of maple syrup. Serve and enjoy!
Essential tools for this recipe
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Frequently asked questions (FAQ's)
Technically yes, but the squash will not come out as crispy. I really recommend using fresh butternut squash for this recipe.
I don't recommend making this ahead, but you can prep the veggies the day before and then bake when are you ready to enjoy your holiday meal.
Look for brussels sprouts that are firm. Also, smaller brussels sprouts are sweeter and more tender.
Roasted Brussels sprouts should be crispy on the edges and fork-tender in the center.
Deb's tips for the perfect dish
For crispy vegetables, ensure they are completely dry so they don't steam. Blot them with paper towels. Additionally, spread them out on the sheet pan in one even layer.
- Making this dish for your Thanksgiving menu? Line your baking sheet for foil or parchment paper for easy clean up!
- Roasting them at high temperature will make them caramelize and roast perfectly!
How to store leftovers
Store: Allow the veggies to cool to room temperature. Store leftovers in the fridge in an airtight container for up to four days.
Freeze: Freeze leftovers in a freezer-safe bag for up to 12 months. Freezing will slightly change the texture of your roasted vegetables.
Reheat: For best results reheat leftovers at 350 degrees in the oven for 5 to 7 minutes. You can also reheat in the microwave for 30 seconds to a minute.
Repurpose your leftovers
If you have leftovers and you've not quite sure what to make, then look no further! Make Turkey Soup with Leftovers - chop your vegetables into spoon-sized pieces. They are perfect for this recipe!
More recipes you'll love
I'm a big fan of a great side dish - here are more of my favorites!
- If you love brussels sprouts check out this sauteed brussels sprouts recipe.
- Here's another great Thanksgiving side dish recipe. Buttered Rutabagas are filled with savory flavor. We love them this time of year!
- Southern Collard Greens with Ham - this easy side is a delicious dish! The perfect side dish for your holiday table.
- Love green vegetables? Then you don't want to miss this 3 Ingredient Green Bean
- Air Fryer Roasted Carrots - these are so sweet and such a great side dish. When roasted the get so sweet! It's an affordable recipe that is amazing!
You can check out all of my favorite vegetable and side dish Thanksgiving recipes here!
More recipes you'll love
Are you planning a big Thanksgiving meal? Start your meal with this easy recipe for Panera Butternut Squash Soup. For your main dish, the Crockpot Turkey and Stuffing recipe is an easy-to-make. It's so good with tender tender every time.
The creamy mashed potatoes or make-ahead Candied Sweet Potatoes with these yummy dinner rolls from frozen bread dough will round out your meal!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
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Butternut Squash and Brussel Sprouts Recipe
Ingredients
- 4 cups butternut squash
- 3 cups brussels sprouts
- ¼ cup olive oil
- 1 tablespoon Italian seasoning mix
- ½ cup pecans
- ¼ cup dried cranberries
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 400 degrees. Place parchment paper on baking sheet, set aside.
- Peel and dice the butternut squash into one inch pieces.
- Clean Brussels sprouts and cut in half.
- Add the brussel sprouts and raw squash to a large bowl. Add the olive oil and toss with Italian dressing mix.
- Spread the vegetables in a single layer baking sheet. Place halved brussels sprouts cut side down on lined baking sheet.
- Place in the hot oven. Bake 25 minutes shaking once about halfway through the cooking process. Roasting at high heat will help the caramelize.
- Remove from the oven. Top the brussels sprouts with crunchy pecans and sweet tart cranberries. Finish with a drizzle of maple syrup. Serve and enjoy!
Notes
- Making this dish for your Thanksgiving menu? Line your baking sheet for foil or parchment paper for easy clean up!
- If your brussels sprouts are large quarter them instead of halving them. Roasted brussels sprouts are delicious when they are crispy and caramelized.
- For crispy vegetables make sure they are completely dry so they don't steam. Additionally, spread them out on the baking sheet in one even layer.
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