Oven Roasted Brussel Sprouts with Maple Syrup and Butternut Squash

5 from 1 vote
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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…

Roasted Brussels Sprouts and Roasted Butternut Squash with maple syrup

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.

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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.

Maple roasted brussel sprouts and butternut squash

How to roast Brussel sprouts and butternut squash:

  1. Preheat your oven to 400 degrees. High heat is the key to get the amazing flavor of caramelization from roasting.
  2. Coat a large baking sheet with olive oil or cooking spray.
  3. Toss the veggies in olive oil, maple syrup, salt, and pepper.
  4. Spread them out in a nice, even layer on the baking sheet.
  5. Place the baking sheet in the oven and roast until tender and golden brown, flipping once halfway through the cooking time.

Step-by-Step How to Roast Brussel Sprouts and Butternut Squash

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!

Maple Brussel Sprouts and Butternut Squash is a simple four ingredient side dish

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What do you serve with Maple Roasted Brussels Sprouts and Butternut Squash?

How else do you make roasted veggies?

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!

5 from 1 vote

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.
Prep: 10 mins
Cook: 50 mins
Total: 1 hr


  • 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.
Nutrition Facts
Maple Roasted Brussels Sprouts and Butternut Squash
Amount Per Serving (0.5 cup)
Calories 150 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 25mg1%
Potassium 833mg24%
Carbohydrates 26g9%
Fiber 5g20%
Sugar 6g7%
Protein 4g8%
Vitamin A 16640IU333%
Vitamin C 96mg116%
Calcium 108mg11%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Moses Brodin

    My Mom and I decided to make some chicken and dumplings. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS! I had a newly purchased box of Bisquick flour which helps, I think. In addition, we grow fresh herbs and used our garden parsley!

    I really enjoyed going through your blog and I am looking forward to trying more of your recipes.

    I’ve been gluten free for health reasons for over 7 years. It has made a huge difference in my life. I had lots of hip pain and bloating and YUCK… A few months after I started really working at it (when I was done crying about pizza crust) I felt an amazing difference.

    1. Brianne Cupcakes & Kale Chips

      I am so happy to hear that you’re finding gluten-free recipes to enjoy here, Moses. Adding fresh herbs to this recipe is a great idea!

    1. Brianne Cupcakes & Kale Chips

      Hi Olivia,
      Roasted vegetables are best when they’re served freshly cooked, but you can definitely make them ahead and rewarm them in the oven before serving.

  2. 5 stars
    Love it. I must try this combination. More importantly does he still leaves notes for you?That is so sweet. I don’t take NyQuil. After a particularly heavy does of NyQuil I could not get up. It affected by back. Now I take Braggs Apple Cider Vinegar (2 tsp’s in glass of warm water with 15 minutes of feeling sick) and not been sick in 8 years. No cough, cold,flu or even allergies. Give it a try.

    1. Brianne Cupcakes & Kale Chips

      You aren’t the first person to suggest using unfiltered apple cider vinegar. It’s apparently very popular! Thank you. 🙂

    1. Brianne Cupcakes & Kale Chips

      Rocio, you do not cover the pan with foil. Just place the vegetables directly onto a sheet pan and place it in the oven.

  3. Stephanie

    I just tried this dish tonight. Big hit with me and my husband, not so much with the kids. I really did not taste the sweetness from the maple syrup. So I think next time I will add 2 T. of maple syrup and see how that tastes. And since it is fall. I think I will add 1/4 t of cinnamon. All and all I will make this again.

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