Oven Roasted Brussel Sprouts with Maple Syrup and Butternut Squash
Oven Roasted Brussel Sprouts with Maple Syrup is a simple side dish recipe that is anything but basic when you add the bright color and sweet flavor of Roasted Butternut Squash. This easy vegetable recipe is naturally gluten free, vegan, and paleo, making it a healthy side dish everyone will love. There are only four ingredients, and you can even use leftover bacon drippings instead of olive oil to really kick up the flavor.
Originally published on Dec 8, 2016
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 were still the occasional fancy dinners and evenings in New York or Philly.
We had all the time in the world to be lazy on Saturday mornings, leisurely sip wine as he grilled flat iron steak, and actually have a conversation without having to referee two kids.
Now, the ultimate expression of our love for one another at our current stage in life is that while I was sick, he let me stay in bed until 9:00 on Sunday morning.
That, my friends, is love when you have two very active, very hungry, very early risers living under your roof.
Do you know what else is love? He has lifted his ban on Brussels sprouts being allowed in the house, and it was this recipe that convinced him…
How to Roast Brussels Sprouts and Butternut Squash with Maple Syrup
With just a few simple ingredients, it doesn’t get any easier to make these roasted vegetables. This recipe is sure to convert even the picky eaters or sprouts-haters and make them love Brussels sprouts. Of course, sprout-lovers 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.
What do you need to roast Brussels Sprouts and Butternut Squash?
- Brussels sprouts
- Butternut squash
- Olive oil – you can use any type of oil, or even reserved bacon drippings for an extra punch of flavor.
- Maple syrup – it is important to use REAL maple syrup and NOT pancake syrup.
- Salt and pepper
KNIVES – a good set of sharp knives will make the process of preparing the veggies a lot easier. I recommend a small paring knife or kitchen knife for the Brussels sprouts and a large chef’s knife for the butternut squash.
BAKING SHEETS – These Nordicware baking sheets are my favorite. I used them for everything from roasting veggies to baking cookies. They are big and sturdy, but not super heavy. A thin layer of olive oil keeps the veggies from sticking, and they clean easily.
How do you trim Brussel sprouts?
Preparing your Brussels sprouts for roasting is quite easy. Start by rinsing them under cool running water and then gently dry in a kitchen towel.
To trim Brussel sprouts, use a small, sharp paring knife to slice off the bottom of the thick stem. If there are any large, loose leaves, you can pull these off, as well and discard them. But if some of the smaller leaves fall off as you are trimming, you can add them right into the mix as they get nice and crispy while roasting. If your Brussel sprouts are small, you can leave them whole. Larger ones can be sliced in half or in quarters lengthwise.
Do you have to peel a butternut squash before roasting?
For a recipe like this for roasting butternut squash in cubes, I do recommend peeling the butternut squash. Technically if you roast it long enough, the skin will become tender enough to eat or at least soft enough for the flesh to separate from the skin easily. But in a vegetable medley like this, the spin is just not as appealing.
After peeling, use a large chef knife to cut the top off and cut the lower bulb portion in half so you can scrape out the seeds. Then cut the squash into about half-inch cubes.
But if you don’t want to do that work, just buy a container of pre-cut butternut squash at the grocery store or Costco.
How to roast Brussel sprouts and butternut squash:
- Preheat your oven to 400 degrees. High heat is the key to get the amazing flavor of caramelization from roasting.
- Coat a large baking sheet with olive oil or cooking spray.
- Toss the veggies in olive oil, maple syrup, salt, and pepper.
- Spread them out in a nice, even layer on the baking sheet.
- Place the baking sheet in the oven and roast until tender and golden brown, flipping once halfway through the cooking time.
How long to roast Brussel sprouts?
At 400°F, you’ll want to roast your Brussels sprouts for about 40-50 minutes to achieve the caramelization that imparts the deep color and rich flavor.
Pro Recipe Tips:
- These roast vegetables are delicious on top of a salad with Maple Hot Bacon Dressing. And if you make the dressing, you can use the leftover bacon drippings to replace some or all of the olive oil. It adds amazing smoky flavor that tastes incredible with the maple.
- We started vacationing in Vermont, I became hooked on Vermont maple syrup. It’s seriously the best. Heck, even Tyler Florence agrees in one of our favorite books, Tyler Makes Pancakes. I used to bring home a 2 gallon bottle from our trips to Vermont. We haven’t been in a few years, but luckily I’ve found a great brand of pure Vermont maple syrup on Amazon!
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What do you serve with Maple Roasted Brussels Sprouts and Butternut Squash?
- Pop them in the oven on a busy weeknight while you make super-fast cube steak recipe.
- With a Cranberry Crusted Prime Rib, you have an epic holiday meal.
- It also makes a great side dish for a weekend dinner of Crockpot Turkey Breast or Rosemary Roasted Chicken.
- Also use the veggies to make this Roasted Brussels Sprouts Butternut Squash Salad or Roasted Butternut Squash, Pomegranate, and Goat Cheese Salad.
How else do you make roasted veggies?
- Lemon Roasted Broccoli with Parmesan Cheese
- Balsamic Roasted Vegetables
- Perfect Roasted Cauliflower
- Pumpkin Pie Spice Melting Sweet Potatoes
- And you can also check out How to Perfectly Roast Any Vegetable from A Southern Plate for a general overview, and this collection of the Best Roasted Vegetable Recipes.
Maple Roasted Butternut Squash and Brussels Sprouts Recipe
Oven roasted Brussel sprouts with maple syrup and combined with the tender sweetness of butternut squash will have the entire family eating their veggies. Simple, healthy, and versatile, it’s the perfect easy side dish recipe for busy weeknights, delicious to pair with a Sunday roast, or even to serve alongside a Thanksgiving turkey or Christmas ham. The sweetness of the maple syrup and the natural caramelization from roasting is just the right balance to the savory flavor of the veggies.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Maple Roasted Brussels Sprouts and Butternut Squash
- 1 lb Brussels sprouts, trimmed, larger ones cut in half
- 2 lb butternut squash, peeled and cut into half inch cubes
- 2 Tablespoons olive oil or reserved bacon drippings
- 1 Tablespoon maple syrup
- salt and pepper
- Preheat oven to 400°F. Lightly coat a baking sheet with olive oil or cooking spray.
- Toss the Brussels sprouts and butternut squash with the olive oil or bacon drippings and maple syrup, season with salt and pepper, and toss to coat evenly.
- Transfer the vegetables to the prepared baking sheet. Roast for 40-50 minutes, stirring once halfway through the cooking time, or until tender and golden brown.