Roasted Delicata Squash with Crispy Brussels Sprouts

Roasted Delicata squash and Brussels sprouts finished with a balsamic glaze are a celebration of autumn flavors. This simple sheet-pan side is caramelized, slightly sweet, and perfectly spiced — a wonderful accompaniment to roasted meats, fish, or poultry.

Roasted Delicata Squash and Brussels Sprouts

Autumn brings an abundance of colorful, nutrient-rich vegetables, and delicata squash and Brussels sprouts rank among the season’s best. This roasted combination highlights the squash’s sweet, creamy flesh and the sprouts’ nutty, caramelized edges. It’s quick to prepare, visually appealing, and versatile enough to pair with a wide range of mains. The natural sweetness from the squash and onions, warmed spices, and a final drizzle of balsamic glaze create a balanced side dish that feels both cozy and refined.

Ingredients

• Delicata squash: Unlike many winter squashes, delicata has a thin, edible skin. Its flesh is sweet and creamy, often compared to sweet potato or butternut squash.
• Brussels sprouts: Roasting brings out their natural sugars, giving a crisp, caramelized exterior and tender interior.
• Sweet paprika and ground cinnamon: Paprika lends a gentle warmth while cinnamon adds a subtle sweet-spicy note that complements the squash.
• Red onion: Sliced and roasted, red onion becomes soft and sweet, adding acidity and depth to the dish.
• Balsamic glaze: A final drizzle of balsamic glaze adds tangy-sweet richness that ties the roasted vegetables together.
• Olive oil, kosher salt, and black pepper: The basic seasonings that allow the vegetables’ natural flavors to shine.

How To Make Roasted Delicata Squash and Brussels Sprouts

Prepare the squash and sprouts:

• Preheat the oven to 425°F (220°C).
• Wash the delicata squash, halve it lengthwise, scoop out the seeds, and slice into 1/2-inch crescent rounds. Leave the skin on.
• Trim any yellow or damaged outer leaves from the Brussels sprouts, trim the stem end, and halve each sprout.

Roast the vegetables:

• In a large bowl, toss the delicata slices with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon sweet paprika, and 1/2 teaspoon ground cinnamon. Spread the squash in an even layer on one side of a lined sheet pan.
• In the same bowl, toss the halved Brussels sprouts and the sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper to taste. Spread them on the other side of the sheet pan in a single layer.
• Bake 25 to 30 minutes, stirring once if needed, until the squash and sprouts are browned at the edges and tender through.
• Transfer to a serving platter and drizzle with balsamic glaze just before serving.

Serving Suggestions

• This side pairs beautifully with roasted beef, pan-seared or baked fish, and roasted or grilled chicken.
• For a vegetarian main, serve alongside quinoa, farro, or a lentil pilaf and finish with a handful of toasted nuts or crumbled cheese.
• Garnish with fresh herbs like parsley or thyme for color and brightness.

Tips, Variations and Storage

• If you prefer a sharper bite, add a splash of apple cider vinegar or a squeeze of lemon before serving instead of balsamic glaze.
• Stir in chopped toasted pecans or walnuts and a sprinkle of grated Parmesan for extra texture and flavor.
• Make-ahead: Roast the vegetables, cool, and store in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a 375°F oven until warmed through to preserve texture.
• To keep leftovers crisp, reheat briefly rather than microwaving for best results.

More Delicata Squash Recipes

• Parmesan Crusted Delicata Squash
• Roasted Delicata Squash with Burrata, Pomegranate and Pistachios
• Roasted Delicata Squash with Turmeric
• Stuffed Delicata Squash with Sausage and Mushroom Filling

Roasted Delicata Squash and Brussels Sprouts Recipe

A simple, flavorful sheet-pan recipe that yields tender, caramelized vegetables with warm spices and tangy-sweet balsamic finish. Serves 4.

Nutrition (per serving)

• Calories: 213
• Carbohydrates: 36.5 g
• Protein: 6.5 g
• Fat: 7.5 g
• Fiber: 8.5 g
• Sodium: ~325 mg

Time and Yield

• Prep: 15 minutes
• Cook: 25 minutes
• Total: 40 minutes
• Yield: 4 servings (about 1/4 of the tray per serving)

Equipment

• Sheet pan (lined with parchment or foil for easier cleanup)

Ingredients

• 2 delicata squash, halved, seeded and sliced into 1/2-inch rounds
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1 medium red onion, sliced lengthwise
• 1 pound Brussels sprouts, trimmed and halved
• 1 teaspoon kosher salt, divided, and black pepper to taste
• Balsamic glaze, for drizzling

Instructions

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
2. Halve the delicata squash lengthwise and scoop out seeds. Slice crosswise into 1/2-inch pieces.
3. In a large bowl, toss the squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, the paprika, and the cinnamon. Spread in a single layer on one side of the prepared sheet pan.
4. In the same bowl, toss the Brussels sprouts and sliced red onion with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper to taste. Spread these on the other side of the sheet pan.
5. Bake for 25 to 30 minutes, until vegetables are browned at the edges and tender when pierced. If needed, rotate the pan halfway through for even browning.
6. Remove from the oven, transfer to a serving platter, and drizzle with balsamic glaze just before serving.