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Roasted Brussels Sprouts and Squash
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Roasted Brussels Sprouts and Butternut Squash

This easy sheet pan recipe is bursting with fall flavors. It is perfect for a weeknight or your holiday table.
Course Side Dish
Cuisine Side Dish
Keyword balsamic brussel sprouts, fall squash recipe, roasted brussels sprouts, roasted butternut squash, Thanksgiving side dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 173kcal

Ingredients

  • 1 pound Brussels Sprouts cut in half
  • 1 Butternut Squash peeled and cut into small chunks
  • 1 Red Onion sliced
  • 3 Tablespoons Olive Oil
  • Salt
  • Pepper
  • 1/2 cup Chopped Walnuts
  • 2 Tablespoons Balsamic Glaze optional

Instructions

  • Preheat oven to 425 degrees. Line two large rimmed baking sheets with foil.
  • Add Brussels sprouts and onions slices to one prepared pan. Add butternut squash to the other pan. 
    1 pound Brussels Sprouts, 1 Red Onion, 1 Butternut Squash
  • Divide oil between two pans and toss vegetables in oil. Spread out into single layer. Season all vegetables with salt and pepper.
    3 Tablespoons Olive Oil, Salt, Pepper
  • Add butternut squash pan to oven. Cook for 10 minutes. 
  • Add second pan to oven and cook for an additional 20-25 minutes. Remove from oven.
  • Toss vegetables together and add chopped walnuts. Drizzle with balsamic glaze and serve.
    1/2 cup Chopped Walnuts, 2 Tablespoons Balsamic Glaze

Video

Nutrition

Calories: 173kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 19mg | Potassium: 603mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10395IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 2mg