Maple Roasted Brussels Sprouts and Butternut Squash is a simple, four ingredient vegetable side dish perfect for a weeknight dinner or a holiday meal. Everyone will love it since you can keep it vegan or use leftover bacon drippings instead of olive oil to really kick up the flavor.
Maple Roasted Brussels Sprouts and Butternut Squash -> CLICK HERE TO PIN THIS RECIPE
Oh, how love evolves over the years. The Hubby professed his love for me by secretly leaving a note on my car. We started dating and while most days it was just hanging out watching movies or grabbing a soup and salad after work at Panera, there was still the fancy dinners, evenings in New York or Philly, and even the occasional necklace or (and yes I do consider this romantic) KitchenAid Stand Mixer or other such lavish gifts.
And beyond material things, we had all the time in the world to be lazy on Saturday mornings, leisurely cook meals together while we sipped wine, actually have a conversation without having to referee two kids.
My how things change. Last weekend was the ultimate expression of our love for one another at our current stage in life. I was sick, and yet I still stayed up to watch the Penn State win the Big 10 Championship in football with him. Like, legit watched football, not pretended to watch football while I perused Facebook and Pinterest. Then I fell asleep into a NyQuil-induced stupor, and he let me stay in bed until 9:00 on Sunday morning when regained consciousness and shook away the foggy head.
That, my friends, is love when you have two very active, very hungry, very early risers living under your roof.
You know what else is love? He has lifted his ban on Brussels sprouts being allowed in the house. Now that doesn’t mean he eats them, but hey, more for me…
Maple Roasted Brussels Sprouts and Butternut Squash might just make a convert out of the anti-sprouts crowd!
And the sprouts-lovers, well, they will go crazy for the hint of sweetness that balances the earthy flavor of those little leafy green guys from both the maple syrup and the butternut squash. Between the maple and the veggies and the caramelization from roasting, there’s already a ton of flavor in this super simple vegetable side dish. There’s only four ingredients, plus salt and pepper, making it vegan, gluten free, and paleo. But if you really want to kick up the flavor, instead of olive oil, try a little leftover bacon grease. Like, perhaps you just made this Maple Hot Bacon Dressing and you save some of the drippings. So just toss the veggies in that goodness and toss them and the dressing over some baby greens.
Oh wait, I have a salad recipe for that!
And instead of just the basic roasted butternut squash, why not try tossing the added roasted Brussels sprouts into this Roasted Butternut Squash and Pomegranate Quinoa or on top of this Roasted Butternut Squash, Prosciutto, and Goat Cheese Pesto Pizza.
If you like this recipe, you’ll also love these…
- Lemon Parmesan Roasted Broccoli
- Balsamic Roasted Vegetables
- Roasted Butternut Squash, Pomegranate, and Goat Cheese Salad
And these from my friends…
- Oven Roasted Brussels Sprouts with Bacon from A Family Feast
- Smokey Roast Brussels Sprouts and Sweet Potatoes from My Whole Food Life
- Roasted Butternut Squash with Basil Pesto from Food Done Light
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Here’s the Maple Roasted Brussels Sprouts and Butternut Squash recipe…
Maple Roasted Brussels Sprouts and Butternut Squash
A simple, four ingredient vegetable side dish perfect for a weeknight dinner or a holiday meal. Keep it vegan or use leftover bacon drippings instead of olive oil to really kick up the flavor.
- 1 lb Brussels sprouts, trimmed, larger ones cut in half
- 2 lb butternut squash, cut into half inch cubes
- 2 Tablespoons olive oil (or reserved bacon drippings)
- 1 Tablespoon maple syrup
- salt and pepper
- Preheat oven to 375°F. Lightly coat a baking sheet with olive oil or cooking spray.
- Add the Brussels sprouts and butternut squash to the pan with the reserved bacon grease, add the maple syrup, season with salt and pepper and toss to coat evenly. Saute for a couple minutes.
- Transfer the vegetables to the prepared baking sheet. Roast for 30-40 minutes, stirring once halfway through the cooking time, or until tender and golden brown.