Roasted Brussel Sprouts and Butternut Squash
Roasted brussel sprouts and butternut squash is an easy and healthy recipe that makes the perfect side dish for the holidays.
An Easy, Flavorful Holiday Side Dish
Every year for Thanksgiving or Christmas, I make this version of roasted squash and sprouts to pair with super juicy and tender Maple Dijon Chicken Thighs. It’s super easy to make and my family raves about it every year – it’s so delicious!
Roasted butternut squash is perfectly tender and the brussel sprouts are cooked perfectly – crispy on the outside and tender on the inside. They are then tossed in a warm maple syrup and Dijon mustard dressing. The deep-roasted flavors of veggies, fall spices, and maple syrup taste absolutely incredible; you’ll be sure to come back to this recipe year after year!
Ingredients
- Brussel Sprouts & Butternut Squash
- Nutmeg & Cinnamon
- Maple Syrup & Dijon Mustard
- Soy Sauce
- Salt and Pepper
How to Make Roasted Brussel Sprouts and Butternut Squash
1. Prep the veggies. Using a sharp knife, halve the brussel sprouts length-wise. Peel and dice the butternut squash, removing the seeds. Add the brussel sprouts, butternut squash, olive oil, nutmeg, cinnamon, salt, and pepper in a large bowl, and toss them together.
2. Bake the veggies. Roast the vegetables on a baking sheet or sheet pan in a preheated oven for 30 minutes, turning them over using a spatula about halfway through for even browning.
3. Make the dressing. While the veggies are roasting, melt down the butter in a small pot or pan over medium-low heat. Add the soy sauce, maple syrup, and Dijon mustard, and stir together. Turn off the heat and set to the side.
4. Toss together. In a large bowl, toss together the dressing and roasted vegetables.
Fold in a handful of walnuts or pecans, dried cranberries, and a sprinkle of pumpkin seeds ( even a drizzle of balsamic vinegar would pair well with this dish) – optional, but delicious!
What to serve with Roasted Brussel Sprouts and Butternut Squash
I like to serve this side dish with roasted turkey or tender, juicy chicken like Maple Dijon Chicken Thighs.
Storage Instructions
Store roasted veggies in an airtight container and refrigerate for up to 4 days.
Make sure to subscribe to our newsletter and we’ll send you the latest and greatest!
Roasted Brussel Sprouts and Butternut Squash
Ingredients
Roasted Veggies
- 1 lb brussel sprouts
- 1 lb butternut squash
- 2 tablespoon olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- salt and pepper (to taste)
Maple Dijon Dressing
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
Instructions
- Preheat the oven to 425°F (218°C).
- Using a sharp knife, halve the brussel sprouts length-wise. Peel and dice the butternut squash, removing the seeds. Add the brussel sprouts, butternut squash, olive oil, nutmeg, cinnamon, salt, and pepper in a large bowl, and toss them together.
- Roast the vegetables on a baking sheet in the oven for 30 minutes, turning them over using a spatula about halfway through to ensure even browning.
- While the veggies are roasting, melt the butter in a small pot or pan over medium-low heat. Add the soy sauce, maple syrup, and Dijon mustard, and stir together until full incorporated. Turn off the heat and set to the side.
- Once the veggies are done cooking, let them cool slightly and transfer them to a large bowl. Pour the dressing over the veggies and toss together.
Absolutely delicious. My family loves this recipe.