Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious!
Roasted Brussels Sprouts and Butternut Squash
Roasted Brussels Sprouts and Butternut SquashBrussels and butternut are a match made in heaven. Add bacon, and a simple glaze made with pure maple syrup and soy sauce, and your family will swoon! This is a delicious, easy Fall side dish, perfect for chicken, turkey or pork. If you don’t eat bacon, you can leave it out. Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.
More Winter side dish favorites include Roasted Asparagus and Mashed Cauliflower.
How To Make Roasted Brussels Sprouts and Butternut Squash
Maple and Soy Glaze
The combination of pure maple syrup and soy sauce or gluten-free tamari are magical and give this easy side dish so much flavor. It’s also so simple, combine the two in a saucepan and simmer until it thickens. It’s also great over salmon or roasted chicken.
Variations
- Swap the butternut squash for acorn squash, pumpkin or sweet potatoes.
- Keep it vegetarian by omitting the bacon.
More Butternut Squash recipes:
- Roasted Seasoned Winter Squash Medley
- Maple Roasted Butternut Squash
- Roasted Butternut Squash Noodles
- Roasted Butternut and Brussels
- Slow Cooker Butternut Squash Soup
Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze
Ingredients
- Cooking spray
- 1 pound butternut squash, peeled, seeded and cut into ½-inch cubes
- 1 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper
- 1 pound Brussels sprouts, trimmed and quartered
- 2 center cut strips of bacon, chopped
- 2 tablespoons pure maple syrup
- 2 tablespoons reduced sodium soy sauce
Instructions
- Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
- In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste.
- Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes, with a spatula, toss veggies and roast an additional 15 minutes.
- Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside.
- When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.
Last Step:
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Nutrition
This is my favorite fall/Thanksgiving side dish. Leftovers for breakfast are perfect!!
This is so delicious! I was never a fan of brussels sprouts especially if they are frozen as I prefer fresh as I don’t like frozen veggies, will definitely make these again.
A delicious dish and this is from someone who doesn’t like brussel sprouts.
Every time I serve these to someone new they ask me to bring them again. Phenomenal all the way around! I add a little more bacon, and I roast my veggies a little longer on a slightly higher temp than what the recipe calls for. Either way the flavor profile is excellent!
Enjoyed these veggies will make again.
This is probably one of my favorite ways to eat Brussels sprouts. Awesome recipe!
This was fantastic! Made for 10; all loved it. Making again for a potluck next week. Subbed sweet potatoes; no bacon. When I was making it, my nephew said aren’t you adding seasonings? After, he asked for the recipe! The soy and maple syrup awesome together!
I forgot to say, I subbed sweet potatoes.
Fabulous! Made for 10 people, everyone loved it! Am making it again next week for a potluck.
Can you use frozen butternut squash? If yes, how will the change the roasted time/temperature?
Can you use honey instead of maple syrup? My daughter is allergic to maple syrup.
Sure
Fabulous recipe – so good and super easy! But do beware…if you go to print and want to change the number of servings, the ingredient amounts do change in the ingredient section of the recipe, but they DO NOT change in the instructions portion. Not a huge deal but if, like me, you’re juggling multiple recipes when making the Christmas meal, it did give me a brief pause when my instructions were calling for much less than what the ingredients list called for. Bottom line: The recipe was a big hit; even for my “I don’t like brussels sprouts” people. 🙂
I made this for Thanksgiving last year and will do it again this year. Delicious and flavorful, yet healthy. Thanks SkinnyTaste!
Any reason why squash and Brussels sprouts are tossed in oil, salt and pepper separately, when they’re placed on the sheet pan at the same time and tossed together when cooked? Seems tossing together would eliminate the need to wash another bowl!
You can!
That’s what I did too. One bowl is all you need!
is this as good if cooked the day before ?
It would be fine! But always tastes best same day, to me.
We love this recipe! My husband recently made 2 pans of it for his night of cooking at the firehouse and it was a huge hit….but since he had other things too, about 3/4 of one pan came home. Can I freeze it?
I think it would be fine.
Omg. This is one of my favorite Skinnytaste recipe of all time. It is a hit every time I make it. It is even on my Thanksgiving table every year and all my guests ask for the recipe.
Super easy and super yummy! I added a little more bacon since I’m adding a sunny side egg for a breakfast meal.
Outstanding! only needed to cook for 30 minutes.
Made this last night! So easy! Such a hit! Will be making on repeat! Thank you Gina!!!
My store substituted frozen sweet potatoes for fresh (I was subbing sweet potatoes for squash in the recipe). Has anyone made this or similar recipe with frozen sweet potatoes? Will it work? Any adjustments on my part? TIA!
I made this for dinner tonight and it was delicious! I will definitely make this again!
Delicious for Thanksgiving and a hit with everyone (kids included!) My mother-in-law requested the recipe which is a BIG win :).
Made with no squash, and added some chopped onion. Delish!!
Can I make this a day ahead?
If so, reheat on sheet pan?
My new favorite recipe. Love the combination of ingredients/ flavors AND you don’t have to cook the bacon separately!!! Thank-you! (I use sweet potatoes in place of the butternut squash)
I made thus without bacon and added red onion. So Good! My family loved it and we will be having it on a regular basis!
Love this recipe! Great for fall. I customized it to include baby carrots, garlic, and cayenne pepper. I also swapped bacon for turkey bacon and doubled the amount . Absolutely delicious! Sharing with all my friends.
Can this recipe be frozen?
Holy moly! This was delish. The balance of sweet and savory was on point!
Loved this! Only cut back on the sauce a little.
This recipe is DELICIOUS!!
A favorite in our house! Thank you, so much for sharing.
Hi there…why do I get 6 Blue points in “Calculate a SmartPoints Value” section of my WW site?
Absolutely delicious. I wasn’t a fan of Brussels sprouts until this recipe. Thank you!! So glad to find another veggie I like
Loved this! Omitted soy sauce and added fresh cranberries! Topped with some candied pecans! Can leftovers be frozen? What would be the best way to serve again after thawing? Thanks!
I have the same question…. can it be frozen?
It could although I think the brussels will get mushy.
Oh my gosh!! Amazing! Unintentional substitution: didn’t have maple syrup so used honey and a tablespoon or so of dark brown sugar. — Will be making this again… and again! (one thing: my bacon didn’t get crispy in the oven so I might start it in a pan on the stove but not quite finish so a little bacon fat can still render into the veg, then add to veges before putting them in the oven.) Thank you, thank you! Yum!
I didn’t have any squash so I just roasted the brussels sprouts. Never thought to put Maple syrup and Soy Sauce together! They were fantastic! I will be making this again soon as listed!
GINA- I use SO many of your recipes! Wonderful!
I am cooking for 14 on Thanksgiving. Would you just quadruple all amounts? Not sure if that works as I usually cook for 6 max. Help!
I don’t see an answer? Can it be frozen……
It could although I think the brussels will get mushy.
This recipe is nothing short of perfection. Put 2 fried eggs on top and it is the ultimate lunch!!
I followed the recipe and it was amazing! My husband and 2 kids are not fond of brussel sprouts or squash and they loved it! Will definitely make this again.
If I make this ahead of dinner by an hour or so, top with sauce and put in warming drawer do you think it will be ok? Or wait to toss on sauce right at serving? Thanks!!
What modifications would you make if using frozen cubed squash and frozen whole Brussels? Not sure if I should thaw them so I can still quarter the Brussels sprouts? Thanks!
This was soooo yummy! Thank you for the recipe. Very easy to make. 🙂
This is my very favorite veggie dish. I add beets sometimes too.
Made these and forgot to make the sauce. We still loved it. Yummy! Can’t wait to try it again and add the sauce. I did baked boneless skinless chicken thighs with this. Made a very good dinner. My husband and I are both looking forward to leftovers for lunch tomorrow.
I have never been a big fan of Brussel sprouts until I tried this recipe. SO DELICIOUS!
Wonderful!
Has anyone made this in an air fryer? Mine has a roasting mode. Thanks!
That’s exactly my plan. Did you try it that way?
I entered the nutritional information into my weight
Watchers points calculator and it counted this dish as 6
Points. How can that be? Thank you in advance
Hi Jane. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Making this now, it smells delish, my son will love this for Thanksgiving, tomorrow!!!
Every time I make this, my husband and I say, “I could just eat this for dinner”. So good!!
What if I used sweet potatoes instead? We use pepper bacon too. Yummmmm
Does the bacon come out crispy? If not could you pre cook the bacon separately for a bit before adding it without sacrificing flavor?
Can I use carrots instead of butternut squash?
I made this the other night along with a roasted pork tenderloin. This dish is amazing!
Truly delicious. For someone who doesn’t like brussel sprouts I actually enjoyed them. A great combination of sweet and savory flavours. Everyone asked for the recipe afterwards. Will definitely be using it again..
Great!
In the video, you show the sprouts on one side of the pan, the butternut on the other side… I presume they can be combined for roasting or is there a reason they’re separated? Thanks.
I wondered that too! I mixed them up the second time I made this and it was still as delicious.
I think the separation helps keep the brussel sprouts from getting soggy from the butternut squash during the roasting process.
I think the separation helps keep the brussel sprouts from getting soggy from the butternut squash during the roasting process.
Could you combine the squash and Brussels at the start, drizzle with oil and season? I’m not sure why they are oiled and kept separate. Am I not seeing something obvious?
I didn’t have any Brussels sprouts so I made this with the butternut squash and bacon- So DELICIOUS!!!
What is e best way to reheat if this is made ahead and undercooked 5 minutes? Alternatively, could this be made in a roaster oven on foil to keep my oven free for turkey and if so, any hints? I imagine balsamic vinegar could replace soy sauce…..
Sure under-cooking it would work, I never used a roaster so I am not sure.
If I used sweet potato’s instead what would be the cooking time? Thanks!!
This dish is deeelish! My only concern is the salt. Maybe I’m using a saltier brand of Kosher salt. Is there a preferred brand I should consider? I’ve only just started working with Kosher salt.
What kind of pork would you serve this with?
A roast, or chops
Making this tonight for the second time! It’s delicious and the perfect fall side dish! Both times I’ve paired with pork tenderloin. Going to make it for thanksgiving as well, but will omit bacon as my sister in law is a vegetarian. Hopefully that won’t affect it too much!
Can you use frozen butternut squash???
Sure
I have not made this exact recipe and wouldn’t because of the high sodium levels (I have kidney disease but the amount of sodium is high for a side dish even for healthy people). I toss the veg in maple balsamic vinaigrette and extra virgin olive oil. I also add herbs. I use no salt, no soy sauce and no bacon and it is absolutely delicious. We like to add other root vegetables too like carrots, onions and golden beets.
I made this tonight and we all enjoyed it. I used sweet potatoes instead of the butternut squash because I had some I needed to use up. I also used pancetta instead of the bacon for the same reason. Because the pancetta was diced small I added it when I stirred the vegetables.
This was delicious. I nixed the bacon and sprinkled some garlic powder, didn’t bother cooking the glaze. I tried it with and without and it’s delicious both ways. I will make this again for sure. It would be a lovely Thanksgiving side.
Home Run!
Could I freezes this?
I made this recipe for Thanksgiving. It was easy to make and had an amazing taste. Even my step son said that he doesn’t usually like brussel sprouts but he went for a second serving of these. Yummy!
Run as fast as you can to your kitchen & make this fabulous dish!!
Seriously, over the top delicious!!!! Beware, this is hard to stop eating!!
Thanks Brooke!
Quick, easy and tastes amazing !
I would add some chicken tenders seasoned and baked. In fact that’s exactly what I’m meal prepping for this weeks lunches. This recipe plus chicken.
Any suggestions on what I can pair this with for a quick work lunch? Thanks!!
I would add some chicken tenders seasoned and baked. In fact that’s exactly what I’m meal prepping for this weeks lunches. This recipe plus chicken.
Can I make this recipe in the air fryer?
Has anyone tried this with a different squash? I just picked up something called a Patty Pan squash and am trying to figure out what to do with it.
Patty pan squash is totally different – it’s a summer squash more akin to zucchini or yellow squash. It’s not anything like winter squash. The water content is much higher than butternut so I doubt it would work the same.
This was Delicious!! I had to run back out to the store to get the ingredients to male it again!!! Thanks for all your great recipes!!!
We made a huge batch of these and they were just as amazing as I knew they would be! SO GOOD! Thank you for another amazing recipe! I think you are almost single-handedly responsible for my 50 lb. weight loss over the past year! Weight Watchers is my guide, but you are my inspiration! From Salisbury Steak Meatballs to Mozzarella, Sundried Tomato & Prosciutto Stuffed Pork Tenderloin to Chicken Pesto Bake, you’ve kept us eating some truly amazing and delicious foods that don’t make anyone in the family feel even remotely deprived. Thank you so much for helping to change my life, Gina!
I made this as a side for Christmas dinner, and my family loved it! I’ve never liked brussel sprouts, until I tried this dish! I followed the recipe exactly as written. This recipe is a keeper!!
UH-Mazing!!! I made these for Thanksgiving (both family Thanksgiving and a “friendsgiving”) as well as Christmas Day. These are delicious. I converted a few people over the holidays that proclaimed ‘I don’t eat Brussels’. These are SO good. Can’t say enough good things! Try them!
This was delicious!!!! It was great straight out of the oven and even great tasting after refrigerated. Very flavorful !!!
I made it for a potluck dinner New Year’s Eve. Everyone loved it! I will make it again. Simple, colorful and tasty.
Fid,nt havebutternut squash or soy sauce, so substituted sweet potatoes and small amount of worcestershire sauce, and it tasted great! very flavorful, of course next time I’ll use original ingredients!
My daughter made this for our side dish on Christmas it was Delicious!
Glad you enjoyed it!
Love this dish! Used turkey bacon and it can out so yummy! Will be making again and again. Took to a potluck and they couldn’t get enough!
Yay!
Did you change any of the cook time or anything with the turkey bacon?
Most soy sauce contains wheat flour. It’s pretty easy to get around this, though, by changing the ingredient list from soy sauce to “tamari” or “gluten-free soy sauce.” Or, simply remove the GF marking at the top.
Not sure why the ???? It was suppose to be thumbs up emoji!
Omg this was soooo good. I will decrease the cooking time as it came out quite dark. Thanks Gina good job????
Served this Thanksgiving and a hit with everyone. I did buy the butternut squash precut. I’ve been told not to limit making it to Thanksgiving. Delicious – thank you Gina!
I made this for Thanksgiving. It was delicious. I doubled the recipe for our crowd and there were no leftovers. Thanks.
How much would taste/results vary if subbing a regular old breakfast syrup in place of pure maple?
I used sugar free maple syrup and it was delicious!
This was KILLER! I could have eaten a whole plate full! I wish I would have diced the bacon up very small to crisp up more (I’m particular about crisp bacon), but it was awesome. I think that the sauce would be awesome on other veggies too (might have to try it with some garlic and red pepper flakes). Thanks!
Did you ever try leaving the glaze off? I have to watch sugar and and soy….
Yes, it would be great!
If I make this ahead of dinner by an hour or so, top with sauce and put in warm drawer do you think it will be ok? Or wait to toss on sauce right at serving? Thanks!!
You could always do coconut aminos instead of soy!
Have you tried tossing the veggies in the syrup/soy sauce mix prior to roasting? I was thinking it might get that caramelized flavor that way.
Any cons to swapping asparagus for the brussels? I’m afraid the squash would cook much slower than asparagus and the asparagus might burn. Thoughts?
I made this last night. It was delish! Only issue was the bacon burned. Also…I didn’t cook the syrup and soy sauce. I just whisked it and drizzled it on.
Your sheet pan appears to be much deeper than mine. Can you provide the brand and size, or do you have an affiliate link? This would be good both for roasting (food won’t slide over the edges when I’m turning them) and for serving the turkey. Thanks in advance, and have a nice Thanksgiving with friends and family.
Can I add any other root vegetables to this recipe
Sure, but the cook time may vary.
I will have 10 guests. How many does this recipe serve?
Can this recipe be made ahead of time?
Oh, wait! I see that it serves 4.
Do you think these would hold up if made ahead of time? Roast veg and then before serving, reheat and add sauce??
Sure, I would undercook them 5 minutes.
Gina, is that a ceramic sheet pan in the photo? If not, what is it? Thanks in advance!
It’s an enamel jelly roll tray
https://www.amazon.com/Enamelware-Jelly-Roll-Tray-Solid/dp/B00CX39YZO?th=1
I love that I could buy both of those veggies pre-cut if I need to speed things up during the busy holiday season!