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Simple, healthy, and versatile, these Maple Roasted Brussels Sprouts and Butternut Squash are anything but basic oven-roasted veggies. The sweetness of maple syrup and natural caramelization from roasting brings just the right balance of flavors. And with only four ingredients, it’s the perfect easy side dish recipe for busy weeknights or a holiday meal.
Oven-Roasted Brussels Sprouts and Butternut Squash – More Delicious with Maple Syrup
I love the bright color and sweet flavor of Roasted Butternut Squash. And Air Fryer Brussels Sprouts have converted my sprouts-haters into Brussel lovers. But there is something about pairing them up that proves that sometimes a combination is better than each one individually.
The hint of sweetness from both the maple syrup and the butternut squash balances the earthy flavor of those little leafy green guys. And that natural caramelization just enhances all of those flavors even more.
This easy vegetable recipe is naturally gluten free, vegan, and paleo, making it a healthy side dish everyone can enjoy. And it delicious to pair with a Sunday roast, or even to serve alongside a Thanksgiving turkey or Christmas baked ham. But the quick prep means you can toss it together any time you crave them.
With just a few simple ingredients, it doesn’t get any easier to make these oven-roasted vegetables. The recipe card at the bottom of the post has all the amounts. But keep reading for specifics on how to prepare the Brussel sprouts and butternut squash for roasting.
- Brussels sprouts: Washed and dried with the stems trimmed and cut in half.
- Butternut squash: Washed, peeled, and cut into 1/2-inch cubes. You can also use a container of pre-cut butternut squash you can buy at the grocery store or Costco.
- Olive oil: You can use any type of oil you prefer. Try 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
How to roast Brussels sprouts and butternut squash
Preparations. Preheat your oven to 400°F. Coat a large baking sheet with olive oil or cooking spray. While the oven preheats wash and cut the vegetables. See the recipe tips below for the specifics.
Coat the veggies. Place the Brussels sprouts and butternut squash cubes in a bowl or right on the baking sheet. Drizzle them with olive oil and maple syrup, then season with salt and pepper.
Roast in the oven. Spread everything out in a nice, even layer on the baking sheet. Place it in the oven and roast at 400°F for 40 to 50 minutes until tender and golden brown, flipping once halfway through the cooking time.
Tips for Success
Thee real key to perfect roasted Brussels sprouts and butternut squash is cutting the vegetables to a similar size, and roasting them at a high temperature for perfect caramelization. So let’s get into the details of preparing the veggies before you roast them in the oven.
How to trim Brussels 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 Brussels 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 Brussels sprouts are small, you can leave them whole. Larger ones can be sliced in half or in quarters lengthwise.
Peeling and cutting 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 skin is just not as appealing.
A heavy-duty vegetable peeler will work to remove the skin. After peeling, use a large chef’s 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.
What to serve with Maple Roasted Brussels Sprouts and Butternut Squash
One of my favorite things to do is to pile these roast veggies on top of Roasted Brussels Sprouts Butternut Squash Salad with Maple Hot Bacon Dressing. If you make the dressing first, you can use the leftover bacon drippings to replace some or all of the olive oil. It adds an amazing smoky flavor that tastes incredible with the maple.
But truly, this simple side deserved its place alongside any meal, from simple to extravagant.
- Easy weeknight dinner: Pop them in the oven while you make this super-fast cube steak recipe or while you have Gluten Free Chicken Rice Casserole baking.
- Holiday feast: Serve with Herb Roast Turkey or Cranberry Crusted Prime Rib and you have an epic Thanksgiving or Christmas meal.
- Weekend meal: It also makes a great side dish for a Sunday dinner of Crockpot Turkey Breast or Rosemary Roasted Chicken.
Things You’ll Need
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.
VEGETABLE PEELER – a heavy duty one will help make it easier to peel the thick skin on 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.
MAPLE SYRUP – The real stuff is essential for this recipe to get the best flavor and caramelization, without it tasting like burnt sugar. When I don’t get to visit, I pick up pure Vermont maple syrup on Amazon!
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.