Roasted Brussels Sprouts and Butternut Squash

Dairy-Free  |  Published Oct 4, 2021  |  Updated Oct 7, 2021  |  By Tawnie

roasted brussels sprouts and butternut squash in a white baking dish garnished with chopped pecans and dried cranberries

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.

roasted brussels sprouts and butternut squash on a gold sheet pan tossed in olive oil, salt and pepper

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:

ingredients needed to make roasted brussels sprouts and butternut squash in small dishes on a gold sheet pan
  • 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.

chopped butternut squash and brussels sprouts in a large bowl and a citrus dressing in a white specked bowl
  1. Preheat then oven to 450°F
  2. Peel and cube the butternut squash.
  3. Wash and cut Brussels in half. Place veggies in a large bowl.
  4. Add olive oil, salt and pepper and toss to coat.
  5. Spread out butternut squash and Brussels in a single layer on a rimmed baking sheet. Use two baking sheets if veggies seem crowded.
  6. 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.
  7. While the veggies are cooking, prepare the citrus dressing.
  8. Place veggies in a large serving bowl. Add in pecans and any more dried cranberries, if desired.
  9. Pour dressing over veggies and toss or serve on the side.
chopped vegetables on a gold sheet pan tossed in olive oil, salt and pepper

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.
roasted vegetables in a white baking dish garnished with chopped pecans and dried cranberries

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:

veggies on a gold sheet pan garnished with chopped pecans and dried cranberries

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

roasted brussels sprouts and butternut squash on a gold sheet pan garnished with chopped pecans and dried cranberries
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Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash with a citrus vinaigrette make for the perfect side dish during the holiday season! Top with dried cranberries and pecans for a festive feel!
5 from 1 review
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 273kcal

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

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.
  • 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.
  • 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. (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.
  • While the veggies are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together.
  • 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. 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. 
 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 0.5cup | Calories: 273kcal | Carbohydrates: 30g | Protein: 7g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Fiber: 10g | Sugar: 20g | Vitamin C: 136mg | Calcium: 152mg | Iron: 3mg

 

 

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19 Comments
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2 years ago

I used to hate Brussels as well, not anymore! And now I have another amazing recipe to get them in!

2 years ago

I made this with 75% ingredients from my own garden – I’m so proud!! So delicious and easy!

2 years ago

Loovveeddd the citrus vinaigrette, so amazing here!

2 years ago

This looks so easy- I love the additional of the walnuts!

2 years ago

This was a great recipe for Thanksgiving! I wanted something different from maple so this paired well with everything on the table this holiday!

2 years ago

The citrus vinaigrette really took this recipe up a notch!

2 years ago

These are beautiful- love the pops of color!

Susie
2 years ago

I would love this. I love Brussels Sprouts with a citrus flavor

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