Roasted Brussels Sprouts and Butternut Squash

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.

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish!

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.

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 is they are ready at the same time. You can double this by using two sheet pans. If you want to make this for the Holidays, you can have all your veggies prepped ahead. Naturally gluten-free, dairy-free, Whole30 and vegetarian.

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.

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.

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Roasted Brussels Sprouts and Butternut Squash

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.

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

Directions:

  1. Preheat oven to 425°F. Spray a large sheet pan with oil.
  2. 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.
  3. Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Nutrition Information

Yield: 6 servings, Serving Size: 2/3 cup

  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 3
  • Calories: 103 calories
  • Total Fat: 4.8g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 22mg
  • Carbohydrates: 15g
  • Fiber: 5g
  • Sugar: 3g
  • Protein: 3g
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