Roasted Brussels Sprouts and Butternut Squash Recipe

A Tale of Two Veggies

Let me tell you about two friends. One is round and green. The other is sweet and orange. They did not always get along in my kitchen.

My grandson used to push Brussels sprouts right off his plate. Then I roasted them with butternut squash. He asked for seconds! I still laugh at that. Roasting changes everything.

Why Roasting is Magic

Heat does something wonderful. It turns hard veggies soft and sweet. The edges get crispy and golden. Doesn’t that smell amazing?

This matters because it makes eating veggies a joy. It is not a chore. It is a treat. Fun fact: Roasting carrots makes them taste sweeter, too!

Putting It All Together

Preheat your oven nice and hot. Toss everything in a big bowl. Use your hands to mix the oil and thyme. This gets the love in there.

Give them space on the pan. Crowded veggies steam. We want a good roast. Now, what’s your favorite veggie to roast? Tell me in the comments.

The Simple Goodness

This dish is full of good things for your body. The fiber helps you feel full and happy. The colors mean it’s packed with vitamins.

This matters because food should make you feel strong. It is simple, real food. Your body knows just what to do with it.

Your Kitchen, Your Rules

Once you know the roasting trick, you can play. Try sweet potatoes instead of squash. Add a sprinkle of garlic powder.

What herb would you try? A little rosemary? Or maybe just salt and pepper? I love hearing your ideas. Share what you create.

A Cozy Side Dish

This sits perfectly next to a roast chicken. It is also great with a piece of fish. Sometimes I even toss it with pasta.

It makes a holiday table colorful. But it is easy enough for a Tuesday night. Do you have a go-to weeknight side dish? I’d love to know yours.

Ingredients:

Ingredient	Amount	Notes
brussels sprouts	16 ounces	halved
butternut squash	16 ounces	peeled and diced 3/4-inch
extra virgin olive oil	2 tablespoons
fresh thyme	6 sprigs
kosher salt	3/4 teaspoon
fresh black pepper	to taste

A Cozy Autumn Tray of Goodness

Hello, my dear. Come sit a moment. Let’s talk about a simple, happy dish. It’s roasted brussels sprouts and butternut squash. This recipe turns two humble vegetables into something magical. The oven does all the hard work for you. I love how the kitchen smells while they roast. It smells like a warm, golden afternoon.

Some folks think they don’t like brussels sprouts. I understand. I once thought that too! Then I learned the secret is a hot oven. Roasting makes them sweet and crispy, not bitter. The squash gets wonderfully soft and caramelized. Together, they are the best of friends on a baking sheet. Let me show you how easy it is.

Step 1: First, get your oven nice and hot. Turn it to 425°F. Grab a big baking sheet and give it a light spray with oil. This keeps our veggies from sticking. I always do this first. It gives the oven time to wake up.

Step 2: Now, let’s prepare our vegetables. Wash the brussels sprouts and cut them in half. Peel the butternut squash and chop it into little cubes. Toss them all into a big mixing bowl. Doesn’t that mix of green and orange look pretty? It reminds me of fall leaves.

Step 3: Time for the good stuff! Drizzle the olive oil over the vegetables. Sprinkle on the salt and pepper. Add those fresh thyme sprigs. Their little leaves will fall off and flavor everything. Now, use your hands to mix it all up. Get every piece coated. (My hard-learned tip: Don’t skip using your hands! A spoon just doesn’t mix it as well.)

Step 4: Spread the vegetables onto your prepared pan. Make sure they aren’t piled on top of each other. They need their own little space to get crispy. Pop the tray into the hot oven. Now, the waiting begins. That wonderful smell will start to fill your kitchen soon.

Step 5: Bake them for about 40 minutes. You’ll know they’re done when the squash is soft and the sprouts are browned at the edges. Some leaves will be dark and crispy. Those are the best bits! Do you think those crispy bits are the cook’s secret treat? Share below! Let them cool just a minute before serving.

Cook Time: 40 minutes
Total Time: 55 minutes
Yield: About 6 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is like a cozy blank canvas. You can add so many little touches. Here are three of my favorite ways to change it up. Each one makes it feel like a whole new dish. I love playing with flavors like this.

Maple & Pecan: Drizzle a little maple syrup before roasting. Add a handful of pecans for the last 10 minutes.
Spicy & Zesty: Toss veggies with a pinch of red pepper flakes. Squeeze fresh lemon juice over everything after baking.
Cheesy & Herby: When done, sprinkle with grated Parmesan cheese. Add some chopped fresh rosemary with the thyme.

They are all so delicious in their own way. Which one would you try first? Comment below! I’m rather fond of the maple version myself. It tastes like a holiday.

Serving It Up Just Right

This tray of veggies makes a wonderful side. I often serve it alongside a simple roasted chicken. It’s also fantastic tossed into a bowl of fluffy quinoa. For a pretty plate, sprinkle on a few pomegranate seeds. Their bright red color and little pop of juice is so nice.

What to drink? A chilled apple cider is perfect. It’s sweet and tangy. For the grown-ups, a glass of dry white wine pairs beautifully. It cuts through the sweetness of the vegetables. Which would you choose tonight? I think I’d go for the cider. It just feels right for this kind of meal.

Keeping Your Veggie Harvest Fresh

This dish keeps well in the fridge. Just let it cool first. Store it in a sealed container for up to four days. You can also freeze it for a month. Spread the cooled veggies on a tray to freeze them flat. Then pop them into a freezer bag.

I once reheated a big batch straight from the freezer. They got a bit soggy. Now I thaw them in the fridge overnight first. To reheat, spread them on a pan. Warm them at 350°F until they are hot. This brings back their crispy edges.

Batch cooking this saves you time later. A ready-made side dish makes weeknights easier. It means you always have something healthy and tasty on hand. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, soggy vegetables are no fun. This happens if the pan is too crowded. Give each piece a little room to breathe. They will roast instead of steam. I remember when I used a small pan once. My veggies steamed into mush!

Second, burnt edges but hard squash is common. Cut your squash a bit smaller than the sprouts. They will cook at the same rate. Third, not enough flavor can happen. Do not be shy with the salt and pepper. Toss everything well in the oil.

Getting this right builds your cooking confidence. It also makes the natural sugars caramelize for better flavor. That is why the size and space matter so much. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your oil spray label.

Q: Can I make it ahead? A: Absolutely. Roast it, cool it, and store it. Reheat as I mentioned earlier.

Q: What if I don’t have thyme? A: Use rosemary or sage. Dried herbs work too. Use about one teaspoon.

Q: Can I double the recipe? A: You can. But use two large sheet pans. Do not crowd one pan.

Q: Any optional tips? A: A drizzle of balsamic glaze at the end is lovely. *Fun fact: Roasting makes sprouts taste sweeter, not bitter!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy combination. It tastes like a warm autumn day. I make it often for my family. It always brings a smile to the table.

I would love to see your creation. Share a photo of your finished dish. It makes this old grandma’s heart so happy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Chloe Hartwell.