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Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash equals the perfect combination. Deep roasted flavors make these healthy veggies irresistible. 

roasted butternut and brussels 2

I was never a big fan of health nuts like brussels sprouts and butternut squash. Until one day when I grew up and realized roasted vegetables are gloriously yummy.

Our Littles are clearly smarter than I was. They get the roasted veggie thing; the Littlest Little even begs for brussels sprouts out of the blue. Really.

For awhile I absentmindedly left brussels sprouts off my greens radar. That boy hounded me every day until I started remembering to throw brussels in my cart from now on and forever more.

I make no promises that this Roasted Brussels Sprouts and Butternut Squash will turn chicken-nugget-only bambinos into vegetable lovers.

But I will say this is a shockingly easy way to prepare sprouts ‘n squash in a way that tastes incredible.

And ya never know; even those who profess not to be mini-cabbage gobblers might just do a double take with this one…

roasted butternut and brussels 4

Slice, dice, toss, and roast to your heart’s content.

Happy sprouting ‘n squashing 😊

Did you make this?

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roasted butternut and brussel sprouts

Roasted Brussels Sprouts and Butternut Squash

4.76 from 57 ratings
Roasted Brussels Sprouts and Butternut Squash equals the perfect combination. Deep roasted flavors make these healthy veggies irresistible.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 (as a side dish)
Author: Amy Dong

Ingredients  

  • 1 lb fresh brussels sprouts, stem removed, cut in half
  • 2 ½ cups butternut squash, freshly peeled/cubed, 1"cubes
  • 5 TB olive oil
  • 2 TB brown sugar
  • 1 tsp cinnamon
  • ¾ tsp kosher salt
  • ¼ tsp freshly cracked black pepper

Instructions

  • Preheat oven to 425F, with rack on upper middle position.
  • On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned. (Oven temps vary, so just watch and remove when the vegetables are tender and browned.) If needed, add salt and pepper to taste.

Notes

For paleo or whole30, omit brown sugar.

Nutrition (per serving)

Calories: 267kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 470mg | Potassium: 761mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10158IU | Vitamin C: 115mg | Calcium: 101mg | Iron: 2mg
Course: Side
Cuisine: American

Source: Chew Out Loud

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  1. Cinnamon Roasted Butternut Squash

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Recipe Rating




32 comments

    • Lori
    • 5 stars

    This recipe is outstanding. Rarely do I make a recipe without making changes, but not this one. The cinnamon gives it the finishing touch. I have made this recipe twice in a week.

      • Amy Dong

      That’s amazing to hear, Lori! 🙂

    • Jo
    • 5 stars

    Yum! Everyone in our house loves this recipe! I often throw in some apple chicken sausage to make a whole one pan meal out of it. Thanks for sharing this delicious recipe!

      • chewoutloud

      I’m so happy to hear that, Jo! 🙂 🙂

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