Roasted Brussels Sprouts and Butternut Squash
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Hello perfectly cooked Roasted Brussels Sprouts and Butternut Squash! Also known as the side dish that will keep everyone coming back for seconds and thirds!
Can we all agree that roasted vegetables are the best?!
I’ve fallen deeply in love with these honey balsamic roasted brussels sprouts and spicy roasted cauliflower and now, these butternut squash and Brussels sprouts are winning over my heart.
You’ll take the classical approach of tossing the Brussels sprouts and butternut squash in olive oil, salt and black pepper and then roast them. But the best part is the citrusy, Dijon, honey amazingness that you toss them in.
The citrus vinaigrette will instantly turn everyone into roasted veggie lovers. You’ll be able to easily whip these up in 30 minutes or less and I know everyone will love this recipe for winter holiday entertaining or just a weekly side!
Ingredient Notes:
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Butternut Squash: I recommend buying a whole squash and cubing it up yourself so you can cut the squash into uniform squares so they cook evenly. As opposed to the pre-cut butternut squash.
- Brussels sprouts: When buying Brussels, look for bright green Brussels with compact heads. Try to purchase Brussels in a uniform and consistent size so they can cook evenly. They are in season from late August through March and are high in vitamins A and C and are a good source of iron.
- Olive oil: extra virgin olive oil is preferred but you can also use something like an avocado oil as well.
- Orange juice: the tangy orange flavor gives these Brussels and butternut squash a total wake up call!
- Champagne Vinegar: I love using champagne vinegar because it adds a light, fruity and floral touch. It compliments the orange juice and veggies nicely.
- Honey: Since Brussels sprouts are more on the bitter side, the sweetness of honey is the perfect compliment to this side dish.
- Dijon: adds a slight tang and helps to balance out the flavors of the vegetables.
Step by Step Directions
The process is quite simple, making it an easy dish to add to your weeknight rotation or holiday meal. Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat then oven to 450°F
- Peel and cube the butternut squash.
- Wash and cut Brussels in half. Place veggies in a large bowl.
- Add olive oil, salt and pepper and toss to coat.
- Spread out butternut squash and Brussels in a single layer on a rimmed baking sheet. Use two baking sheets if veggies seem crowded.
- Roast until dark brown and crisp underneath, ~20-25 minutes, and add dried cranberries to the baking sheet about 5 minutes before veggies are done.
- While the veggies are cooking, prepare the citrus dressing.
- Place veggies in a large serving bowl. Add in pecans and any more dried cranberries, if desired.
- Pour dressing over veggies and toss or serve on the side.
Tips and Variations
- Feel free to use maple syrup instead of honey.
- Use rice vinegar, rice wine vinegar, or red wine vinegar if you don’t have any champagne vinegar.
- Add in a little orange zest into the dressing for a citrusy kick!
- Spread veggies out on two baking sheets if all of them on one seems too crowded. If there are too many Brussels and squash on a pan they can have a hard time crisping up perfectly.
- Preheat the baking sheet: while you trim the Brussels and cube up the squash, stick the sheet pan in the oven while it’s preheating. This will create a hotter surface for the veggies and make them extra crispy, crunchy and caramelized!
- Don’t flip them while they are roasting. I know, it’s hard to leave them alone! But this will help get the deep golden, roasted look.
- Don’t be intimidated by the dressing, it adds a nice, light flavor. But feel free to leave it on the side as opposed to tossing it in.
- Make in advance: this is perfect for holiday entertaining!
- You could swap the butternut squash out for carrots or sweet potato too!
- Add pomegranate arils instead of dried cranberries for a festive pop of color.
- Use chopped walnuts or candied pecans. Even cashews are really tasty in this dish.
FAQ
How do I cut a butternut squash?
I love to reference this post: how do I cut a butternut squash. It’s really easy actually, just takes a little time and a really sharp knife!
Can I make this dish the day ahead?
I recommend making it the day of so the veggies don’t get soggy. The great thing about this side dish is that it’s easy and you can do the prep work the day before by cutting up the veggies, place in containers and pop in the fridge. Whisk up the dressing and have that ready to go too. On the day of, all you have to do it roast the veggies, and mix everything together!
More Recipes You Will Love
- Vegan Butternut Squash Soup: it only takes 1 pot to make! Makes for a great appetizer too.
- Butternut squash mac and cheese: is creamy and SO delicious! A fun side dish!
- Butternut Squash Bites: are a family favorite. They are cheesy and a 30 minute appetizer everyone will love!
- Honey Balsamic Brussels Sprouts: you’ll want to drink the honey balsamic glaze it’s that good
- Roasted Cauliflower with Miso Glaze: Turn all of the cauliflower skeptics into lovers with this recipe
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Roasted Brussels Sprouts and Butternut Squash
Ingredients
- 1 butternut squash, peeled, seeded and cubed into 1-inch cubes (yield ~3 cups uncooked butternut squash)
- 1 lb. Brussels Sprouts, trimmed
- 1/4 cup olive oil
- 3/4 tsp. salt, or to taste
- 1/2 tsp. black pepper, or to taste
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Citrus dressing:
- 1 Tbsp. fresh orange juice
- 1 Tbsp. Dijon
- 1 Tbsp. Champagne vinegar*
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- 1 tsp. salt
- black pepper, to taste
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 450°F
- Peel butternut squash with a vegetable peeler. Carefully cut in half. Scoop out the seeds, discard seeds, and then cut in small cubes. Place in a large bowl.1 butternut squash, peeled, seeded and cubed into 1-inch cubes (yield ~3 cups uncooked butternut squash)
- Wash Brussels sprouts, cut off the stems and peel any loose leaves off. Cut them in half, and any larger sprouts you can cut into fourths. Place in the bowl with the butternut squash.1 lb. Brussels Sprouts, trimmed
- Add olive oil, salt and pepper and toss to coat.1/4 cup olive oil, 3/4 tsp. salt, or to taste, 1/2 tsp. black pepper, or to taste
- Spread out butternut squash and Brussels in a single layer on a rimmed baking sheet. Use two baking sheets if veggies seem crowded. (If there are too many Brussels and squash on a pan they can have a hard time crisping up perfectly).
- Roast until dark brown and crisp underneath, ~20-25 minutes, and add dried cranberries to the baking sheet about 5 minutes before veggies are done.1/2 cup dried cranberries
- While the veggies are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together.1 Tbsp. fresh orange juice, 1 Tbsp. Dijon, 1 Tbsp. Champagne vinegar*, 1 Tbsp. olive oil, 1 Tbsp. honey, 1 tsp. salt, black pepper, to taste
- Place veggies in a large serving bowl. Add in pecans and any more dried cranberries, if desired.1/2 cup chopped pecans
- Pour dressing over veggies and toss or serve on the side. Enjoy immediately.
Video
Notes
- Turn this into an entire meal by adding in apple chicken sausage!
- Substitute rice vinegar or red wine vinegar for champagne vinegar if necessary.
- Taste and adjust citrus dressing, add more honey if you prefer more sweetness.
- Prepare this in advance by cutting up all of the veggies and making the dressing. Before serving, roast veggies in oven so they are perfectly crispy and warm when you serve.
- Garnish with fresh thyme, if desired.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Can you make this ahead of time? Looking at this as my side dish for thanksgiving but I know hostโs oven will be filled with other food items.
I personally think they are best freshly roasted out of the oven, you don’t want to run the risk of them getting soggy. You can cut and prep everything and then roast later on. I know you said the hosts oven will be filled with other items, maybe you can pre-roast the veggies at home, but under the total roast time, and then if he/she has space at the last minute, pop them back in the oven for 10-15 minutes to basically reheat then and toss in the citrus dressing before serving.
This recipe was exactly what I needed/had on hand to try something different with brussel sprouts this year for our canadian thanksgiving. It was quick and easy to get done. And the family enjoyed the flavours and colours.
I made this for thanksgiving. What a great recipe! The dressing is so good- I doubled everything – everyone loved the dressing. I will definitely be making this again.
Beautiful! I hope you had a great holiday! thank you so much ๐
Smells lovely and a great way to use up my excess Christmas veg – I’m substituting pecans for walnuts as that’s what I’ve got in the cupboard. Fingers crossed it tastes as good as it smells! Many thanks.
These were a BIG hit at our Thanksgiving! The only thing I did different was added a couple pieces of bacon! My family loved the dressing on the veggies!
I am not a fan of mustard, so I was hesitant, but they turned out really good! The flavor was so good!
So glad you ended up liking them ๐ thank you!
I used to hate Brussels as well, not anymore! And now I have another amazing recipe to get them in!
I made this with 75% ingredients from my own garden – I’m so proud!! So delicious and easy!
Omg, that is amazing!! I bet is tastes extra delicious coming from your own backyard! Thank you!
Loovveeddd the citrus vinaigrette, so amazing here!
Such a great compliment to these particular veggies. Thank you so much for making – I hope you and your family had a wonderful Thanksgiving!
This looks so easy- I love the additional of the walnuts!
Thank you Liz! And if you don’t have walnuts on hand, you can use pecans or slivered almonds!