Brussel Sprouts and Butternut Squash
Brussel sprouts and butternut squash is such an easy fall side dish, but also can be served during the holidays! The veggies are tossed with cranberries and walnuts for more flavor and the perfect crunch!
When the holiday season rolls around most start thinking about comfort food, and filling up on the turkey day feast. Even though this recipe is totally healthy (gluten free, dairy free, vegan, and vegetarian friendly) our people always go crazy for it!
Plus it’s super simple to make, which is nice. That’s one less thing to worry about especially when you are cooking a big meal!
I also love mixing brussels sprouts with apples too, those two flavors pair so well together!
This sheet pan side dish is so simple that you can even make it during the week! If you like one pan meals, be sure to try these: chicken sausage and veggies, 27 easy sheet pan salmon dinners, and honey garlic chicken and veggies.
Ingredients Needed for Brussel Sprouts and Butternut Squash
- butternut squash
- Brussels Sprouts
- extra virgin olive oil
- pure maple syrup – could also swap for honey if you aren’t vegan
- salt
- black pepper
- cinnamon
- cranberries
- walnuts – pecans also taste great! If you need to keep this recipe nut free, you can leave these out all together.
How to Make the Best Butternut Squash and Brussel Sprouts
Line a baking sheet with parchment paper, spray with non-stick spray, and preheat the oven to 400 degrees.
Trim away the leaves of the brussels sprouts and cut each one in half lengthwise. Chop the butternut squash into cubes so they are about the same size.
Spread the brussels and squash onto the baking sheet in an even layer. Drizzle with maple syrup, oil, and the spices. Toss to coat using a spoon or your hands.
Bake for 15 minutes, stir, and roast for 10 more minutes.
Remove the veggies from the oven. Sprinkle the dried cranberries and nuts on the pan. Roast another 5 to 10 minutes.
Tips for Making and Storing
- If you choose to use frozen brussels sprouts, I would roast them separately first to the point where they are almost done. Then transfer them to the other baking dish. They have so much extra moisture, that they may cause your other veggies to be steamed instead of roasted.
- You can also add all of the ingredients in a mixing bowl, then spread it onto this pan if that’s easier.
- Keep leftovers in the refrigerator in an airtight container for up to 4 days. Reheat in the oven, microwave, or air fryer until they are warmed all the way through.
- If you have leftover butternut squash try these recipes: Paleo Butternut Squash Soup, Butternut Squash Guacamole, or Butternut Squash Bruschetta.
- You can also make a brussels sprout salad with leftover fresh brussels.
More Easy Healthy Side Dish Recipes:
- Paleo Sweet Potato Casserole
- Quinoa Pasta Salad
- Paleo Green Bean Casserole
- Vegan Butternut Squash Mac and Cheese
- Easy Harvest Salad with a Creamy, Vegan Walnut Vinaigrette
Butternut Squash and Brussels Sprouts
Ingredients
- 1 ½ lbs butternut squash peeled and cut into ¾-inch chunks
- 1 ½ lbs Brussels Sprouts stems trimmed and sliced lengthwise in half
- 2 tablespoons extra virgin olive oil
- 2 tbsp pure maple syrup
- ¾ teaspoon salt
- ½ tsp ground black pepper
- ½ tsp ground cinnamon
- ¼ cup dried cranberries
- ¼ cup walnuts chopped
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and spray with cooking spray.
- Trim the Brussels Sprouts and cut them in half. Cut the Butternut Squash into bite-sized cubes.
- Distribute the squash and brussel sprouts in an even layer on your baking sheet.
- Drizzle with olive oil, honey, salt, pepper, and cinnamon. Mix the ingredients together to fully coat the sprouts and butternut squash. I find it’s easiest to use your hands!
- Roast in the oven for 15 minutes, then give it a stir and roast for another 10 minutes. Remove the tray from the oven and scatter the dried cranberries and walnuts onto baking sheet. Toss and roast another 5-10 minutes.
- Remove from the oven, allow to cool slightly and enjoy!
