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Roasted Brussels Sprouts and Butternut Squash Recipe

Roasted Brussels Sprouts and Butternut Squash — an easy, Whole30-approved side dish tossed with olive oil, kosher salt and fresh black pepper. This sheet-pan roast is perfect for fall and the holidays: the vegetables roast together until tender and caramelized, with the Brussels sprouts developing a delicious char on the edges.

Roasted Brussels Sprouts and Butternut Squash, an easy side dish tossed with olive oil, salt and pepper. Whole30 approved!
Roasted Brussels Sprouts and Butternut Squash

This recipe is one of my favorite simple vegetable sides because it requires minimal prep and delivers maximum flavor. Toss halved Brussels sprouts and evenly diced butternut squash with extra virgin olive oil, kosher salt, fresh black pepper and fresh thyme, then spread them in a single layer on a sheet pan. Roast at a high temperature so the squash softens and the sprouts get a golden to slightly charred finish — that contrast in texture and flavor is what makes this dish so appealing.

The vegetables roast together on one pan so everything finishes at the same time. For larger crowds or the holiday table, double the ingredients and use two baking sheets so the vegetables have room and can caramelize rather than steam. You can also prepare the vegetables a day ahead: peel and dice the squash and trim and halve the Brussels sprouts, then store them separately in airtight containers in the refrigerator until you’re ready to roast.

This side dish pairs well with roasted or slow-cooked poultry, pork or a hearty grain bowl. For a slightly sweeter variation, finish with a light drizzle of pure maple syrup or toss with toasted pecans before serving. If you like savory-sweet combinations, add cooked bacon or a splash of balsamic glaze at the end. For a vegan/Whole30-friendly variation, stick to olive oil and herbs and finish with a squeeze of lemon for brightness.

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

Cooking tips: cut the Brussels sprouts in half so the cut side can brown. Keep the squash pieces roughly the same size (about 3/4-inch) so they roast evenly. Arrange everything in a single layer with some space between pieces — crowding the pan causes steaming instead of roasting. If you prefer extra crispiness, finish under the broiler for a minute or two, watching carefully so nothing burns.

Make-ahead and storage: roast the vegetables, cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven on a sheet pan for 8–12 minutes to revive the roasted texture. Avoid microwaving if you want to preserve crisp edges.

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Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

More Butternut Squash recipes:

  • Roasted Seasoned Winter Squash Medley
  • Maple Roasted Butternut Squash
  • Roasted Butternut Squash Noodles
  • Slow Cooker Butternut Squash Soup
  • Roasted Maple Soy Butternut and Brussels

Recipe: Roasted Brussels Sprouts and Butternut Squash

Summary: Roasted Brussels sprouts and butternut squash tossed with olive oil, kosher salt, fresh black pepper and thyme for an easy, flavorful fall side dish.

Yield: 6 servings (about 4 cups)

Serving size: 2/3 cup

Prep time: 10 mins • Cook time: 40 mins • Total time: 50 mins

Ingredients

  • Kosher salt, to taste
  • 2 tablespoons extra virgin olive oil
  • 16 ounces Brussels sprouts, trimmed and halved
  • 16 ounces butternut squash, peeled and diced (about 3/4-inch pieces)
  • 6 sprigs fresh thyme (or 1–2 teaspoons chopped fresh thyme)
  • Fresh black pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly grease or spray a large sheet pan.
  2. In a large bowl, combine the halved Brussels sprouts, diced butternut squash and thyme. Drizzle with 2 tablespoons extra virgin olive oil, season with about 3/4 teaspoon kosher salt (adjust to taste) and add freshly ground black pepper. Toss until the vegetables are evenly coated.
  3. Arrange the vegetables on the prepared baking sheet in a single layer, cut sides down when possible so the Brussels sprouts can brown.
  4. Roast in the preheated oven for about 40 minutes, stirring once halfway through, until the squash is tender and the Brussels sprouts are golden with slightly charred edges. If you want extra browning, place under the broiler for 1–2 minutes, watching closely.
  5. Remove from oven, adjust seasoning if needed, and serve warm. Makes about 4 cups.

Variations and serving ideas

  • Add a drizzle of pure maple syrup and a sprinkle of toasted pecans for a sweeter, crunchy contrast.
  • Stir in cooked crumbled bacon or pancetta for a smoky, savory finish.
  • Swap thyme for rosemary or sage for a different herb profile.
  • Finish with a splash of balsamic glaze or lemon juice to brighten the flavors just before serving.

Nutrition (per serving)

Calories: 103 kcal • Carbohydrates: 15 g • Protein: 3 g • Fat: 4.8 g • Saturated Fat: 0.5 g • Fiber: 5 g • Sugar: 3 g • Sodium: 22 mg

Last Step:

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More Brussels Sprouts Side Dish Recipes:

  • Sauteed Brussels Sprouts
  • Grilled Brussels Sprouts with Balsamic Glaze
  • Shredded Raw Brussels Sprout Salad with Bacon and Avocado
  • Roasted Brussels Sprouts and Butternut Squash
  • Buffalo Brussels Sprouts with Crumbled Blue Cheese
  • Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon
  • Roasted Brussels Sprouts and Cauliflower Soup
  • Raw Shredded Brussels Sprouts with Garlic and Oil