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 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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4.62 from 13 votes
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Roasted Brussels Sprouts and Butternut Squash

1
1
1
SP
103 Cals 3 Protein 15 Carbs 4.8 Fats
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 6 servings
COURSE: Side Dish
CUISINE: American
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

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

Nutrition

Serving: 2/3 cup, Calories: 103kcal, Carbohydrates: 15g, Protein: 3g, Fat: 4.8g, Saturated Fat: 0.5g, Sodium: 22mg, Fiber: 5g, Sugar: 3g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 3
Keywords: brussel sprouts recipe, christmas side dish, Roasted Brussels Sprouts and Butternut Squash Recipe, Sheet Pan Brussels and Butternut, Thanksgiving side dish

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36 comments

  1. Why isn’t this listed as paleo?  

  2. Easy to make, flavorful, and a fantastic side to any meat dish.  It’s become a staple in my home!

  3. 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.

  4. 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? 

  5. 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.

  6. 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!

  7. Could I use broccoli instead of Brussels?

  8. Delicious!  Easy to make and only 1 point.  😊

  9. Great way to enjoy delicious winter vegetables.  This was served the Crock Pot Roasted Turkey Breast and Cranberry Pear Sauce for a complete Skinnytaste meal.

  10. Making this right now! Cannot wait! I love love love that I have found you and all your great recipes!

  11. Added about a half cup of cooked quinoa and a handful of craisins once cooled. Served cold for lunch with grilled chicken. Great fall dish!

  12. Single oven/Thanksgiving dilemma — cooking at 400 — how long should it roast for?

  13. I followed this recipe exactly and the sprouts burned to a crisp in just 30 minutes. I had to throw them out. My oven temp may be off but this was awful. I suspected 425 would be too high. Disappointing. Maybe it works if you have very LARGE sprouts.

  14. Simple yet delicious!

    I had this with salmon and it was so gorgeous, my favorites always seem to come from skinnytaste. I started my healthy journey about 2 years ago and I wish I found this website sooner. Thank you for sharing these yummy and healthy recipes with everyone.

  15. Can this be frozen? Recipe too much for just me but sounds good, would like to try.

  16. Made it twice in 2 weeks. Goes great with Salmon.

  17. I made this last night and it is AMAZING! So good. Thank you!!!!!

  18. I made this for the first time a couple of weekends ago and have been making it every weekend since. I made it with only brussel sprouts and it was delicious!

  19. One of my go-to Brussels sprout recipes! Easy, quick and a great way to get those veggies in!

  20. This was incredible! Brussel sprouts have never been my favourite but paired with the squash was amazing!  

  21. Very delicious – our whole family loved this!

  22. I made this for Thanksgiving and it was delicious!!Even my husband raved about it and he is no Brussel sprout fan! Thank you so much for this wonderful recipe. We had to control ourselves not to eat all of it and leave some leftovers which were just as good reheated. Will not just be making this for the holidays!

  23. I made this for Thanksgiving, the day before. It was a huge hit. absolutely delicious. Thank you

  24. Made this and loved it!   I had a sweet potato so I added that in too.   Will definitely make this again.   

  25. We are having a Friendsgiving potluck at work. Would these heat up well in the microwave?

  26. While I am not a fan of char on roasted vegetables (they just taste burnt to me), I have been able to roast asparagus and green beans (not together) to a point where there is no char on them but they have a roasted, concentrated flavor. I never thought of the combination of butternut squash and Brussels sprouts. I am going to give this a try and see if a lower temp. for a longer period of time will work. It sounds like a wonderful combination! Just what I need for Thanksgiving.

    Thanks, Gina!

  27. Can frozen squash be used.

  28. Could you make them a day ahead? What would be the best way to reheat them?