This Maple Glazed Roasted Butternut Squash with Brussels Sprouts recipe is a perfect side dish for your holiday meal! It’s an easy roasted veggie dish that has roasted butternut squash and brussels sprouts coated with a delicious maple glaze.
If you love brussels sprouts, you’ve got to try some of my other favorite recipes like these Oven Roasted Brussels Sprouts with Honey Balsamic Glaze or these Creamy Cheesy Brussels Sprouts with Bacon Recipe. They are to die for!
An Easy Holiday Side Dish With Butternut Squash and Brussels Sprouts
Fall-fitting combination of butternut squash, brussels sprouts, plus bacon with a sweet maple glaze gives this side dish a wonderful variety of colors, textures, and flavors. Me thinks you need to add this to your Thanksgiving menu – I can guarantee everyone will love it!
As promised, I am going full-on Thanksgiving recipes on you this entire week. This particular recipe is from the archives, posted back in 2013…
sidenote: I can’t believe I’ve been Diethood-ing for, like, 7 years! 😳HIGH-FIVE! 🖐
Thus, if you haven’t noticed by now, the two veggies that this family enjoys a lot OF are brussels sprouts and butternut squash. Broccoli, too. As well as cauliflower. Buuuut, under one condition: all the veggies need to be roasted. We like ’em delicious, warm, lightly browned, and crispy!
This maple glazed roasted butternut squash with brussels sprouts dish is made simple on just one sheet pan. While there are a few basic steps to preparing the dish, the basic premise behind the recipe is simple: layer everything on a sheet pan with seasonings and olive oil and let the oven do most of the work.
How To Make This Oven Roasted Veggie Recipe
- We are going to start by grabbing a pound of butternut squash and a pound of brussels sprouts plus a good knife for chopping.
- Peel the butternut squash; cut it in half, lengthwise, and remove the stringy middle and seeds. Cut into 1/2-inch cubes and place in a large mixing bowl.
- Slice ends off the Brussels sprouts; then, cut the Brussels sprouts in half. Cut them in quarters if they are very large. Add to the mixing bowl with the squash.
- Get some bacon and dice it; stir it into the mixing bowl with the veggies.
- Add olive oil, salt, pepper, and seasonings; mix, then transfer to a foil-lined baking sheet.
- Roast for 30 to 35 minutes, stirring around once or twice. Optionally, add pecans the last 7 minutes of cooking. I use walnuts because of my little one who doesn’t like pecans. 🙄
- Meanwhile, prepare the maple glaze by combining maple syrup, balsamic vinegar, and olive oil; cook for 4 minutes, or until reduced and syrupy.
- Take the veggies out of the oven and brush on the maple glaze.
- And you are done! Serve and enjoy!
Results? EVERY bite is salty, sweet, tender, and crunchy. It is not only delicious and bursting with holiday flavors, but it’s also healthy, gluten free, and packed with fiber.
Serve this side dish alongside your Thanksgiving and/or Christmas meal and wait for everyone to ask for seconds.
Can You Make The Brussels Sprouts and Squash Ahead Of Time?
- You can peel and cube the squash AND cut the Brussels sprouts a couple days in advance; put in separate containers and refrigerate until ready to use.
- You can also make the entire recipe a day in advance, but cook it slightly less, just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350F for 12 to 15 minutes, or until tender and heated through.
More Side Dish Recipes You Might Like
- Honey Roasted Butternut Squash
- Butternut Squash and Rice Casserole
- Garlic Parmesan Roasted Vegetables
- Oven Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Bacon
ENJOY!
Maple Glazed Roasted Butternut Squash with Brussels Sprouts
Ingredients
- 1 pound butternut squash peeled and diced into 1/2-inch cubes
- 1 pound brussels sprouts ends cut off and halved (if they are large, cut in quarters)
- 4 slices thick-cut bacon diced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and fresh ground pepper to taste
- 1/2 cup halved pecans optional
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- salt and fresh ground pepper to taste
Instructions
- Preheat oven to 425F degrees.
- Line a large baking sheet with foil and set aside.
- In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
- Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
- In the last 7 minutes, add pecans, if using
- In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
- Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
- Take veggies out of the oven and brush with prepared glaze.
- Arrange on a large plate or bowl and serve.
Notes
- Peel and cube the squash AND cut the Brussels sprouts a couple days in advance; put in separate containers and refrigerate until ready to use.
- You can also make the entire recipe a day in advance, but cook it just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350F for 12 to 15 minutes, or until tender and heated through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
