Go Back

Butternut Squash & Brussels Sprouts

A vibrant and easy roasted side dish featuring caramelized butternut squash and crispy Brussels sprouts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, trimmed and halved
Seasoning and Oil
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Optional Garnishes
  • balsamic glaze for drizzling
  • fresh herbs (like rosemary or thyme) for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle the olive oil over the veggies.
  3. Sprinkle garlic powder, onion powder, salt, and pepper onto the mixture. Toss everything together until the vegetables are evenly coated.
Cooking
  1. Spread the seasoned vegetables onto a baking sheet in a single layer.
  2. Roast in the preheated oven for about 25-30 minutes, or until both the squash and Brussels sprouts are tender and slightly crispy, flipping halfway through for even cooking.
  3. Remove from the oven, and if desired, drizzle with balsamic glaze and sprinkle with fresh herbs before serving.

Notes

Cut vegetables uniformly for even cooking. Avoid crowding the pan for best roasting results. Experiment with spices for varied flavors.