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:

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.

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.

FAQ