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roasted brussels sprouts and butternut squash on a gold sheet pan garnished with chopped pecans and dried cranberries

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!
Course Side Dish
Cuisine American
Keyword butternutsquash, Easy, Healthy, sidedish, thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 273kcal


  • 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


  • 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.



  • 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. 


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