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Cozy Roasted Butternut Squash and Brussels Sprouts Medley

roasted butternut squash and Brussels sprouts medley - featured image
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A cozy roasted vegetable medley featuring caramelized butternut squash and crispy Brussels sprouts, all tossed in a sweet and tangy balsamic-maple glaze. Perfect for fall and winter meals, this dish is a crowd-pleaser that brings comfort and flavor to any table.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1/4 cup crumbled feta or goat cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Position the oven rack in the middle.
  2. Prepare the butternut squash: Cut off both ends, peel with a vegetable peeler, cut in half where the narrow neck meets the bulbous bottom, scoop out seeds, and cut both halves into 1-inch cubes.
  3. Prepare the Brussels sprouts: Trim the tough ends, remove any yellow or damaged outer leaves, cut each sprout in half lengthwise (quarter any large ones), rinse, and pat very dry.
  4. On a baking sheet, toss the cubed squash with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer and roast for 15 minutes.
  5. Remove the baking sheet from the oven. Push the squash to one side. On the other side, toss the halved Brussels sprouts with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer.
  6. Return the pan to the oven and roast for another 20-25 minutes, flipping everything halfway through, until the squash is fork-tender and the Brussels sprouts are deeply golden and crispy on the edges.
  7. While the vegetables roast, make the glaze: In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and melted butter.
  8. When the vegetables are done, remove the pan from the oven and immediately drizzle the glaze over everything. Gently toss to coat all the vegetables.
  9. Sprinkle the dried cranberries, chopped pecans, and fresh parsley over the top. Add cheese if using. Serve immediately.

Notes

For best results, do not overcrowd the pan. Pat Brussels sprouts very dry to ensure crispiness. The glaze can be made ahead and stored in the fridge for up to a week. Leftovers keep in the refrigerator for up to 4 days; reheat in the oven or air fryer for best texture.

Nutrition

Keywords: roasted butternut squash, Brussels sprouts, balsamic maple glaze, fall vegetables, holiday side dish, vegetarian, gluten-free

Find it online: https://breezybake.com/cozy-roasted-butternut-squash-and-brussels-sprouts-medley/