Roasted Brussels Sprouts and Butternut Squash

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:

• 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.

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.

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.

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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!

4.86 from 7 reviews

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 273kcal

Author: Tawnie Graham of Kroll’s Korner

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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

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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. 

 

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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

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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