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Cozy Roasted Butternut Squash and Brussels Sprouts Medley – Easy Side Dish

roasted butternut squash and brussels sprouts - featured image
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A simple, delicious side dish featuring caramelized butternut squash and Brussels sprouts with a touch of maple syrup and balsamic vinegar. Perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans or walnuts
  • Optional: 2 tablespoons balsamic glaze for drizzling

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: cut off both ends, peel, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Trim the Brussels sprouts: cut off the tough stem end, remove any yellow leaves, and cut each in half (quarter any large ones).
  4. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, minced garlic, salt, pepper, smoked paprika, and red pepper flakes (if using).
  5. Place the cubed squash and halved Brussels sprouts in a large mixing bowl. Pour the seasoning mixture over them and toss well to coat.
  6. Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd.
  7. Roast for 20 minutes. Remove the pan, stir the vegetables, and return to the oven.
  8. Roast for another 10-15 minutes, until the squash is fork-tender and the Brussels sprouts are deeply caramelized with crispy edges.
  9. Remove from the oven and immediately sprinkle dried cranberries and chopped nuts over the hot vegetables. Drizzle with balsamic glaze if using.
  10. Serve hot or at room temperature.

Notes

For best caramelization, do not overcrowd the pan. Cut vegetables into uniform sizes for even cooking. Let vegetables cool on the pan for 2-3 minutes after roasting to set the caramelization.

Nutrition

Keywords: roasted butternut squash, Brussels sprouts, side dish, fall recipe, holiday side, easy vegetable side

Find it online: https://daintydine.com/cozy-roasted-butternut-squash-and-brussels-sprouts-medley-easy-side-dish/