Roasted Brussels Sprouts & Butternut Squash Recipe

Roasted Brussels Sprouts & Butternut Squash Recipe

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



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


  1. Preheat oven to 425 degrees F. Spray a large sheet pan with oil.

  2. 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.

  3. Bake for 40 minutes, or until the vegetables are roasted and tender.


  • 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
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