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Roasted Brussels Sprouts and Butternut Squash

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Roasted Brussels Sprouts and Butternut Squash, an easy side dish tossed with olive oil, salt and pepper. Whole30 approved!

Roasted Brussels Sprouts and Butternut Squash, an easy side dish tossed with olive oil, salt and pepper. Whole30 approved!Roasted Brussels Sprouts and Butternut Squash

It doesn’t get much easier to make, simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges just the way I like them! I love Brussels sprouts, and so does my family! These Brussels Sprouts Gratin are perfect for the holidays, as well as these Sauteed Brussels Sprouts with Pancetta, and Roasted Brussels Sprouts and Shallots with Balsamic Glaze.

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

The best part about this sheet pan dish is that the veggies cook all at the same time. You can double this recipe by using two sheet pans. To prep ahead for the Holidays, you can have all your veggies cut and ready a day ahead.

This would be the perfect side dish to serve with this Slow Cooker Maple Dijon Chicken recipe or this Slow Cooker Turkey Breast with Gravy. If you would like to see more Thanksgiving side dish recipe ideas, you can see more recipes here.

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

More Butternut Squash recipes:

Roasted Brussels Sprouts and Butternut Squash

4.65 from 14 votes
2
Cals:103
Protein:3
Carbs:15
Fat:4.8
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
Course: Side Dish
Cuisine: American
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Yield: 6 servings
Serving Size: 2 /3 cup

Ingredients

  • kosher salt
  • 2 tablespoons extra virgin olive oil
  • 16 ounces brussels sprouts halved
  • 16 ounces butternut squash peeled and diced 3/4-inch
  • 6 sprigs fresh thyme
  • fresh black pepper to taste

Instructions

  • Preheat oven to 425°F. Spray a large sheet pan with oil.
  • In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
  • Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Last Step:

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Nutrition

Serving: 2 /3 cup, Calories: 103 kcal, Carbohydrates: 15 g, Protein: 3 g, Fat: 4.8 g, Saturated Fat: 0.5 g, Sodium: 22 mg, Fiber: 5 g, Sugar: 3 g

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38 comments on “Roasted Brussels Sprouts and Butternut Squash”

  1. I made this a long time ago, meal planning for next week and my husband said, ‘why can’t we have that one recipe with the sweet potato, Brussels sprouts and bacon?’
    LOVE, LOVE, LOVE that my picky eating husband actually requested a recipe from my favorite books! ❤️❤️❤️

  2. Recipe adjustment. If you coat the sprouts with oil, don’t coat the pan. Drop the time to 30 minutes and watch.

    40 minutes they were black, tasty crumbs, but black.

    I added garlic slivers, minced might be better.

    Great recipe of guideline.

  3. Avatar photo
    Kelly Reuning

    I’ve made this several times and it’s always amazing! Trying to get creative for Thanksgiving so I don’t have to crowd my oven… Has anyone tried this in an air fryer? 

  4. Hi Gina,
    This is such a simple tasty recipe. I used dried thyme and added a touch of rosemary. It is very quick if you have Costco cut up butternut squash. It was done in 30 minutes. Thanks for all the great recipes. I served this with your wonderful healthy twice baked potatoes.

  5. This was a great combo! I cooked at the temp for 35 minutes, as everything was nice and tender. The brussel sprouts were nice and crispy on the outside and tender on the inside and the butternut squash was perfectly cooked through. Will definitely make again!