Crispy Roasted Brussels Sprouts Butternut Squash Medley (Print Version)

Roasted Brussels Sprouts Butternut Squash medley, a vibrant and flavorful side. Sweet squash meets crispy sprouts for a wholesome, easy, and comforting dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Garden Harvest

01 - 1.5 lbs Brussels sprouts, trimmed and halved
02 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

→ Flavor Boosters

03 - 3 tbsp olive oil
04 - 1 tsp garlic powder
05 - 0.5 tsp dried thyme
06 - 0.5 tsp salt, or to taste
07 - 0.25 tsp black pepper, freshly ground

→ Sweet & Savory Drizzle

08 - 2 tbsp pure maple syrup

→ Finishing Touch (Optional)

09 - Crumbled feta or goat cheese
10 - Toasted pecans or walnuts

# Instructions:

01 - First things first, get those Brussels sprouts ready. Trim off their little woody ends and peel away any sad, loose outer leaves. Then, for the butternut squash, peel it (carefully, please!), scoop out the seeds, and chop it into roughly 1-inch cubes. Try to keep them similar in size to the sprouts so they cook evenly. I usually aim for pieces that are bite-sized, but not so small they disappear on the pan. This step always makes my kitchen smell fresh and earthy.
02 - Grab your biggest mixing bowl – you'll need the space! Toss the prepped Brussels sprouts and butternut squash cubes in there. Drizzle generously with olive oil, then sprinkle in the garlic powder, dried thyme, salt, and black pepper. Get your hands in there and really mix it all up until every piece is beautifully coated. I sometimes get a little messy here, with bits of spice flying, but it's part of the fun. Don’t skimp on the oil, it’s what helps everything get glorious and golden.
03 - Now, this is super important for crispy roasted Brussels sprouts butternut squash: spread your veggies out in a single layer on a large baking sheet. If they're crowded, they'll steam instead of roast, and nobody wants soggy sprouts! I learned that the hard way, ending up with a sad, pale batch. Pop the tray into a preheated oven at 400°F (200°C) and let them roast for about 20 minutes. The edges will just start to brown.
04 - After that initial 20 minutes, pull the baking sheet out and give the veggies a good stir or flip with a spatula. You want all sides to get a chance to caramelize and crisp up. I usually just kinda toss them around like a mad scientist, making sure everything gets moved. Send them back into the oven for another 15-20 minutes, or until the squash is tender and the Brussels sprouts are getting beautifully charred at the edges. The smell in your kitchen will be incredible at this point!
05 - Almost there! Take the tray out again. This is where the magic happens for our roasted Brussels sprouts butternut squash. Drizzle that lovely maple syrup all over the veggies. Give them another gentle toss to coat everything. Don't add the maple too early in the cooking process, or it might burn. A little sweet stickiness is what we're aiming for, not a burnt mess. I find this step really awakens the senses, adding a sweet note to the savory.
06 - Pop the tray back into the oven for just 5-7 more minutes. This allows the maple syrup to caramelize slightly and really meld with the flavors. You're looking for deeply golden-brown edges on the Brussels sprouts and tender, slightly browned butternut squash. The kitchen will smell like pure autumn heaven! Pull it out, maybe sneak a piece right off the pan (I always do!), and serve immediately. It's truly a symphony of flavors and textures.

# Notes:

01 - Don't overcrowd the pan, seriously. That's my number one rule for crispy roasted veggies!
02 - Leftovers are actually pretty good cold in a salad, or reheated gently in a pan, not the microwave.
03 - No butternut? Acorn squash or even sweet potatoes work beautifully as a substitute!
04 - A sprinkle of crumbled feta or toasted pecans at the end? Chef's kiss!

# Equipment Needed:

01 - Large baking sheet
02 - large mixing bowl
03 - sharp knife
04 - vegetable peeler (or buy pre-cut squash)

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 5g

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