Name: Roasted Brussels Sprouts & Butternut Squash Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: kosher salt; 2 tbsp extra virgin olive oil; 16 oz brussels sprouts; 16 oz butternut squash; 6 sprigs thyme; fresh black pepper

This recipe for roasted brussels sprouts and butternut squash is a delightful blend of autumn flavors and hearty vegetables. The sweetness of the butternut squash perfectly complements the earthy brussels sprouts, while the roasting process enhances their natural flavors and creates a delicious caramelization. A simple seasoning of kosher salt, fresh black pepper, and extra virgin olive oil lets the vegetables shine, and the addition of fresh thyme adds a lovely aromatic note.

Photos of Roasted Brussels Sprouts & Butternut Squash Recipe

Most of these ingredients are likely already in your pantry or fridge. Butternut squash and brussels sprouts are both fall vegetables and are usually readily available in supermarkets during this season. If not, they can typically be found in the frozen section. Be sure to select a butternut squash that feels heavy for its size and has a hard, unblemished skin, while the brussels sprouts should be bright green with tightly packed leaves.

Ingredients for Roasted Brussels Sprouts and Butternut Squash

Kosher salt: Enhances the flavors of the vegetables and helps to draw out their natural sweetness.

Extra virgin olive oil: Used for roasting the vegetables, it adds a subtle flavor and helps them to become nicely caramelized.

Brussels sprouts: These mini cabbages are packed with nutrients and have a unique, earthy flavor that is beautifully intensified when roasted.

Butternut squash: Adds a sweet and slightly nutty flavor to the dish. Roasting brings out its natural sugars, giving it a delicious caramelized exterior.

Thyme: This herb adds a subtle earthy and slightly minty flavor, which complements the other ingredients wonderfully.

Fresh black pepper: Adds a bit of heat and depth of flavor.

One reader, Kandy Bianchi says:

This roasted brussels sprouts and butternut squash recipe is a game-changer! The flavors are perfectly balanced, and the veggies come out tender and delicious. It's a great way to add some healthy and tasty options to your meals. I highly recommend trying it out!

Kandy Bianchi

Techniques Required for Roasting Brussels Sprouts and Butternut Squash

How to prepare the vegetables: Wash and trim the brussels sprouts, then cut them in half. Peel and cube the butternut squash into bite-sized pieces.

How to season the vegetables: In a large bowl, toss the brussels sprouts and butternut squash with olive oil, thyme, salt, and pepper until evenly coated.

How to arrange the vegetables on the baking sheet: Spread the seasoned vegetables in a single layer on a prepared baking sheet to ensure even roasting.

How to check for doneness: After 40 minutes of roasting, check the vegetables for tenderness and caramelization. If needed, continue roasting until they reach the desired texture and color.

These roasted Brussels sprouts are tossed in olive oil with butternut squash, seasoned with thyme, then baked until tender and roasted.

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

kosher salt
2tbspextra virgin olive oil
16ozBrussels sprouts,halved
16ozbutternut squash,peeled and diced ¾-inch
6sprigsthyme,fresh
fresh black pepper,to taste

Instructions

Preheat oven to 425 degrees F. Spray a large sheet pan with oil.
In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, ¾ teaspoon salt and pepper. Arrange the vegetables onto the baking sheet in a single layer.
Bake for 40 minutes, or until the vegetables are roasted and tender.

Nutrition

Calories: 110.53kcal
Fat: 4.87g
Saturated Fat: 0.70g
Monounsaturated Fat: 3.31g
Polyunsaturated Fat: 0.64g
Carbohydrates: 16.64g
Fiber: 4.93g
Sugar: 3.33g
Protein: 3.53g
Sodium: 370.15mg
Calcium: 82.56mg
Potassium: 584.90mg
Iron: 2.19mg
Vitamin A: 438.18µg
Vitamin C: 84.94mg

Helpful Technique for Achieving Perfectly Roasted Vegetables

When roasting brussels sprouts and butternut squash, it's important to cut them into even sizes. This ensures that they cook at the same rate, preventing some pieces from being overcooked while others are still undercooked. Additionally, spreading them out in a single layer on the baking sheet allows for even heat distribution, resulting in a more consistent roast. If the vegetables are piled on top of each other, they may steam instead of roast, which can affect the texture and flavor.

Time-Saving Tips for Preparing This Roasted Vegetable Recipe

Prep ahead: Chop the brussels sprouts and butternut squash the night before and store them in an airtight container in the refrigerator. This will save you time on the day of cooking.

Use pre-cut: Consider purchasing pre-cut butternut squash to save time on prep work. Many grocery stores offer pre-cut vegetables, which can be a convenient time-saver for this recipe.

One-pan cooking: Opt for a large sheet pan to roast both the brussels sprouts and butternut squash together, saving time on cleanup and allowing the flavors to meld together during roasting.

High heat: Roast the vegetables at a higher temperature, such as 425°F, to speed up the cooking process and achieve a delicious caramelization in less time.

Check for doneness: Keep an eye on the vegetables towards the end of the cooking time to ensure they are roasted and tender, preventing overcooking and saving time.

Substitute Ingredients For Roasted Brussels Sprouts & Butternut Squash Recipe

kosher salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness and flavor to the dish.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a great alternative for roasting.
brussels sprouts - Substitute with broccolini: Broccolini has a similar texture and flavor profile, and it will roast well with the other ingredients.
butternut squash - Substitute with acorn squash: Acorn squash has a slightly nuttier flavor and a similar texture when roasted, making it a good substitute in this recipe.
thyme - Substitute with rosemary: Rosemary has a robust flavor that can complement the roasted vegetables and add a different herbaceous note to the dish.
fresh black pepper - Substitute with crushed red pepper flakes: Red pepper flakes can add a spicy kick and depth of flavor to the roasted vegetables.

Best Way to Present Roasted Brussels Sprouts and Butternut Squash

Elevate the plating: Arrange the roasted brussels sprouts and butternut squash in an artful and visually appealing manner on the plate, ensuring each ingredient is showcased beautifully.
Incorporate color contrast: Introduce vibrant and visually striking elements such as a drizzle of balsamic reduction or a sprinkle of pomegranate seeds to add a pop of color and enhance the overall presentation.
Utilize garnishes: Introduce delicate microgreens or edible flowers to add a touch of elegance and sophistication to the dish, elevating its visual appeal and providing a fresh, aromatic element.
Consider plate composition: Pay attention to the balance of colors, textures, and shapes on the plate, ensuring that the presentation is harmonious and visually captivating.
Emphasize precision: Pay attention to the placement of each component, ensuring that they are meticulously arranged to create a visually stunning and professional presentation.

Essential Kitchen Tools for Making This Roasted Vegetable Dish

Oven: You will need an oven to roast the brussels sprouts and butternut squash.
Sheet pan: A large sheet pan is required to arrange the vegetables in a single layer for roasting.
Large bowl: A large bowl is necessary to combine the brussels sprouts, butternut squash, thyme, olive oil, salt, and pepper.
Spatula: A spatula can be used to toss the vegetables with the olive oil and seasonings before arranging them on the sheet pan.

Storage and Freezing Instructions for Roasted Brussels Sprouts and Butternut Squash

Let the roasted brussels sprouts and butternut squash cool completely before storing them in an airtight container. This will prevent condensation from forming and keep the vegetables crisp.
Store the cooled roasted vegetables in the refrigerator for up to 4 days. They can be enjoyed cold, at room temperature, or reheated in the oven or microwave.
To freeze the roasted brussels sprouts and butternut squash, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the vegetables to a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
Frozen roasted vegetables can be stored for up to 3 months. To reheat, place the frozen vegetables on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until heated through and crispy.
When reheating frozen roasted vegetables, avoid thawing them first, as this can cause them to become soggy. Reheating them directly from the freezer will help maintain their texture and flavor.
Consider portioning the roasted brussels sprouts and butternut squash into individual serving sizes before freezing for easy meal prep and quick reheating.

How To Reheat Leftover Roasted Brussels Sprouts and Butternut Squash

Preheat your oven to 350°F (175°C). Spread the leftover roasted brussels sprouts and butternut squash evenly on a baking sheet. Place the sheet in the preheated oven and reheat for 10-15 minutes, or until the vegetables are heated through and slightly crispy on the edges. This method helps to retain the original texture and flavor of the roasted vegetables.
For a quicker reheating option, use your microwave. Place the leftover roasted brussels sprouts and butternut squash in a microwave-safe dish. Cover the dish with a damp paper towel to prevent the vegetables from drying out. Microwave on high for 1-2 minutes, or until the vegetables are heated through. Stir the vegetables halfway through the reheating process to ensure even heating.
If you have a bit more time, consider reheating the leftover roasted brussels sprouts and butternut squash in a skillet on the stovetop. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the leftover vegetables to the skillet and stir occasionally, reheating for 5-7 minutes or until the vegetables are heated through and slightly crispy. This method allows you to add extra flavor to the dish by incorporating additional seasonings or herbs.
For a unique twist on reheating, transform your leftover roasted brussels sprouts and butternut squash into a delicious frittata or quiche. Simply whisk together eggs, milk, cheese, and your choice of seasonings, then fold in the leftover vegetables. Pour the mixture into a greased baking dish or pie crust and bake until set and golden brown. This is a great way to repurpose leftovers into a tasty and satisfying meal.

Interesting Fact About Brussels Sprouts and Butternut Squash

The Brussels sprouts and butternut squash recipe is a great source of vitamin C, as both vegetables are rich in this nutrient. Vitamin C is essential for maintaining a healthy immune system and promoting collagen production for healthy skin. Additionally, both Brussels sprouts and butternut squash are high in fiber, which can aid in digestion and help you feel full for longer periods. These vegetables are also low in calories, making them a great option for those looking to maintain a healthy weight.

Is Making Roasted Brussels Sprouts and Butternut Squash at Home Cost-Effective?

This roasted brussels sprouts and butternut squash recipe is highly cost-effective for a household. The main ingredients, brussels sprouts and butternut squash, are affordable and readily available. With just a few additional ingredients such as olive oil and thyme, the total cost remains low. The dish offers a delightful combination of flavors and textures, making it a budget-friendly and nutritious option for families. On a scale of 1-10, this recipe earns a solid 8 for its affordability and taste. The approximate cost for a household of 4 people is around $10, making it an excellent choice for a cost-effective and satisfying meal.

Is This Roasted Vegetable Recipe Healthy or Not?

The roasted brussels sprouts and butternut squash recipe is a healthy dish packed with nutrients. Here's why:

Brussels sprouts are low in calories and rich in fiber, vitamins (C, K, and A), and minerals (potassium and iron)
Butternut squash is an excellent source of vitamins A and C, as well as fiber and potassium
Olive oil provides healthy monounsaturated fats and antioxidants
Thyme adds flavor and contains vitamins A and C, as well as antimicrobial properties

The recipe uses minimal ingredients and healthy cooking methods, making it a nutritious choice.

To further enhance the health benefits of this recipe, consider the following suggestions:

Add a lean protein source, such as grilled chicken or tofu, to make it a complete meal
Sprinkle some nuts or seeds (e.g., almonds, pumpkin seeds) over the roasted vegetables for added crunch and healthy fats
Experiment with different herbs and spices, like rosemary or garlic, to boost flavor and antioxidant content
Serve the roasted vegetables over a bed of quinoa or brown rice for added fiber and complex carbohydrates
Drizzle a small amount of balsamic vinegar or lemon juice over the finished dish for a bright, tangy flavor and extra antioxidants

Editor's Opinion on This Roasted Brussels Sprouts and Butternut Squash Recipe

This roasted brussels sprouts and butternut squash recipe is a delightful combination of flavors and textures. The use of thyme and olive oil enhances the natural sweetness of the vegetables, while the high roasting temperature ensures a caramelized exterior and tender interior. The simplicity of the ingredients allows the natural flavors to shine, making it a perfect side dish for any meal. The dish is easy to prepare and offers a healthy and delicious option for any occasion.

Enhance Your Roasted Brussels Sprouts & Butternut Squash Recipe with These Unique Side Dishes:

Mashed Sweet Potatoes: Creamy mashed sweet potatoes with a hint of cinnamon and nutmeg, topped with a dollop of whipped cream.

Garlic Parmesan Green Beans: Fresh green beans sautéed with garlic and sprinkled with parmesan cheese for a savory and satisfying side dish.

Honey Glazed Carrots: Tender carrots roasted to perfection and drizzled with a sweet and sticky honey glaze, a delightful complement to any meal.

Similar Roasted Vegetable Recipes to Try

Grilled Vegetable Skewers: Marinate the vegetables in a tangy balsamic vinaigrette before grilling for a delicious and healthy side dish.

Stuffed Bell Peppers: Fill bell peppers with a savory mixture of ground turkey, quinoa, and spices for a satisfying and nutritious meal.

Mango Salsa: Combine ripe mango, red onion, cilantro, and lime juice for a refreshing and vibrant salsa that pairs perfectly with grilled fish or chicken.

Butternut Squash Soup: Simmer butternut squash with onions, garlic, and vegetable broth, then blend until smooth for a comforting and creamy soup.

Brussels Sprouts and Bacon: Sauté brussels sprouts with crispy bacon and shallots for a flavorful and indulgent side dish.

Appetizer and Dessert Ideas to Complement Roasted Brussels Sprouts and Butternut Squash

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in the creamy goodness of this spinach and artichoke dip, served with crispy tortilla chips or warm bread. A crowd-pleasing appetizer that will leave everyone coming back for more.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples, a crispy oat topping, and a hint of cinnamon. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and crunch.

Why trust this Roasted Brussels Sprouts & Butternut Squash Recipe:

This recipe guarantees a delightful combination of flavors and textures, ensuring a satisfying and wholesome meal. The brussels sprouts and butternut squash are roasted to perfection, enhancing their natural sweetness and nuttiness. The addition of thyme infuses a fragrant aroma, elevating the dish. With a drizzle of extra virgin olive oil and a sprinkle of kosher salt and fresh black pepper, this recipe promises a harmonious blend of savory and earthy notes. Trust in the simplicity and quality of these ingredients to deliver a memorable culinary experience.

If you tried this roasted Brussels sprouts and butternut squash recipe, we'd love to hear your thoughts! Share your experience, tips, or any tweaks you made in the Recipe Sharing forum.

FAQ:

What is the best way to cut the butternut squash and brussels sprouts for this recipe?

For the butternut squash, start by peeling it with a vegetable peeler, then cut it in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes. For the brussels sprouts, trim the stem end and remove any wilted outer leaves, then cut them in half.

Can I use dried thyme instead of fresh thyme?

Yes, you can use dried thyme if you don't have fresh thyme available. Just use about 1 teaspoon of dried thyme in place of the fresh sprigs.

How can I tell if the vegetables are done roasting?

The vegetables should be tender and caramelized when they are done. You can test for doneness by piercing them with a fork – they should be soft and easily pierced.

Can I prepare the vegetables ahead of time and roast them later?

Yes, you can prepare the vegetables ahead of time by cutting them and storing them in an airtight container in the refrigerator. When you're ready to roast them, just toss them with the olive oil, salt, and pepper, and then roast as directed.

What can I serve this roasted brussels sprouts and butternut squash with?

This dish pairs well with a variety of proteins such as roasted chicken, grilled steak, or even as a delicious addition to a vegetarian bowl. It's also great on its own as a flavorful and nutritious side dish.