Roasted Brussels Sprouts And Butternut Squash Recipe

Sweet and savory perfection! This recipe combines roasted Brussels sprouts and butternut squash for a delicious fall-inspired side dish or light vegetarian meal. The butternut squash is easily peeled with a serrated peeler, and the maple syrup glaze adds the perfect touch of sweetness. Get ready for caramelized veggies with a delightful crunch!

Prep Time 15 mins
Cook Time 45 mins
Calories 89 kcal
Protein 2g
Rating 5.0 (3 Reviews)
Roasted Brussels Sprouts And Butternut Squash 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Brussels Sprouts And Butternut Squash

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How to Make Roasted Brussels Sprouts And Butternut Squash

  1. Preheat oven to 400°F (200°C).
  2. Peel and cube 1 medium butternut squash (about 1.5 lbs).
  3. Trim and halve 1 lb Brussels sprouts.
  4. In a large bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Add the butternut squash and Brussels sprouts to the bowl and toss to coat evenly.
  6. Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
  7. Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  8. Remove from oven and drizzle with 1 tablespoon maple syrup while still hot.
  9. Sprinkle with 1 teaspoon dried sage.
  10. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

22g

Fat

3g

Carbs

4g