Maple Roasted Butternut Squash and Brussels Sprouts Recipe

This easy recipe for maple roasted butternut squash and Brussels sprouts is a delicious and healthy side dish perfect for any meal. It’s a fantastic way to bring vibrant flavors and colors to your dinner table without spending hours in the kitchen.

Whether you’re looking for a simple weeknight addition or a crowd-pleasing dish for a gathering, this recipe delivers on taste and simplicity. You’ll love how quickly these humble vegetables transform into something truly special with just a few ingredients and minimal effort.

Maple Roasted Butternut Squash and Brussels Sprouts

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• Total Time: 40-45 minutes
• Yield: 4-6 servings 1x

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Description

This easy recipe for maple roasted butternut squash and Brussels sprouts is a delicious and healthy side dish perfect for any meal. It’s a fantastic way to bring vibrant flavors and colors to your dinner table without spending hours in the kitchen. Whether you’re looking for a simple weeknight addition or a crowd-pleasing dish for a gathering, this recipe delivers on taste and simplicity. You’ll love how quickly these humble vegetables transform into something truly special with just a few ingredients and minimal effort.

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Ingredients

Scale 1x2x3x

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons maple syrup

1/2 teaspoon salt

1/4 teaspoon black pepper

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Instructions

1. Prepare your oven and baking sheet: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper. This step is crucial for easy cleanup and helps prevent the vegetables from sticking, especially with the sticky maple syrup.

2. Chop the vegetables: Peel the butternut squash, scoop out the seeds, and cut it into uniform 1-inch cubes. Trim the ends of the Brussels sprouts and cut each one in half. Aim for pieces that are roughly the same size so they cook evenly.

3. Combine ingredients in a large bowl: In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. This ensures everything gets coated evenly before going into the oven.

4. Dress the vegetables: Drizzle the olive oil and maple syrup over the vegetables in the bowl. Sprinkle with salt and black pepper. Toss everything together thoroughly with your hands or a large spoon until all the squash and Brussels sprouts are well coated.

5. Spread on the baking sheet: Transfer the coated vegetables to the prepared baking sheet. Spread them out in a single layer, making sure not to overcrowd the pan. If your baking sheet is too small, use two to ensure proper roasting and caramelization. Overcrowding will steam the vegetables instead of roasting them.

6. Roast until tender and caramelized: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), remove the baking sheet from the oven and give the vegetables a good stir or flip them with a spatula. Continue roasting until the squash is tender when pierced with a fork and the Brussels sprouts are tender-crisp with slightly browned, caramelized edges.

7. Serve immediately: Once cooked to perfection, remove from the oven and serve hot. The sweet and savory aromas will be irresistible!

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: side dish
• Method: roasting
• Cuisine: american

Nutrition

• Serving Size: 1 serving

Keywords: butternut squash, brussels sprouts, maple syrup, roasted vegetables, healthy side dish, easy recipe, vegetarian, fall recipe, winter recipe, weeknight meal

What You’ll Love About This Quick And Easy Recipe

This maple roasted butternut squash and Brussels sprouts recipe is a true winner for so many reasons. First, it’s incredibly simple to prepare, making it ideal for busy weeknights when you want a nutritious meal without a lot of fuss. It’s perfect for home cooks of all skill levels, from beginners to seasoned pros looking for a reliable side dish. The combination of sweet maple syrup and savory, slightly bitter Brussels sprouts creates a flavor profile that is both comforting and exciting, appealing to a wide range of palates, even those who might be hesitant about eating their vegetables.

You’ll appreciate how versatile this dish is. It pairs beautifully with almost any main course, from roasted chicken or pork to grilled fish or a simple vegetarian entree. It’s also a fantastic addition to holiday meals or potlucks, offering a healthy and flavorful alternative to heavier sides. The natural sweetness of the butternut squash, enhanced by the maple syrup, balances perfectly with the earthy notes of the Brussels sprouts, creating a harmonious and utterly delicious experience. It’s a dish that feels special but requires minimal effort, making it a go-to for families and anyone seeking a wholesome, satisfying side.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this dish is straightforward, and you likely have many of them already in your pantry. The beauty of this recipe lies in its simplicity, relying on fresh produce and a few pantry staples to create a flavorful result. There’s no need for exotic spices or hard-to-find items, making it an accessible option for everyone.

INGREDIENTS:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

When it comes to substitutions, you have a few options to tailor this recipe to your preferences or what you have on hand. If you don’t have butternut squash, you could try using sweet potatoes or even acorn squash, though the cooking time might vary slightly. For the Brussels sprouts, fresh is always best, but if you’re in a pinch, frozen Brussels sprouts can work; just be sure to thaw them and pat them very dry before roasting to ensure they get nicely caramelized. Any neutral-flavored oil like avocado oil or grapeseed oil can be used in place of olive oil. For the maple syrup, while pure maple syrup offers the best flavor, a good quality pancake syrup could be used in a pinch, though it might be sweeter and lack the depth of flavor. Feel free to adjust the amount of salt and pepper to your taste, or even add a pinch of garlic powder for an extra layer of flavor.

Time Needed From Start To Finish

One of the best features of this recipe is how quickly it comes together, making it an excellent choice for those busy days when time is of the essence.

• Prep time: 15 minutes
• Cook time: 25-30 minutes
• Total time: 40-45 minutes

This timeline assumes you’re efficient with your chopping and can get everything ready while your oven preheats. The actual hands-on time is minimal, with most of the work done by your oven, allowing you to focus on other tasks or simply relax while your delicious side dish roasts to perfection.

How To Make It Step By Step With Visual Cues

Making this maple roasted butternut squash and Brussels sprouts is incredibly simple. Follow these steps for a perfectly cooked and flavorful side dish every time.

1. Prepare your oven and baking sheet: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This step is crucial for easy cleanup and helps prevent the vegetables from sticking, especially with the sticky maple syrup.
2. Chop the vegetables: Peel the butternut squash, scoop out the seeds, and cut it into uniform 1-inch cubes. Trim the ends of the Brussels sprouts and cut each one in half. Aim for pieces that are roughly the same size so they cook evenly.
3. Combine ingredients in a large bowl: In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. This ensures everything gets coated evenly before going into the oven.
4. Dress the vegetables: Drizzle the olive oil and maple syrup over the vegetables in the bowl. Sprinkle with salt and black pepper. Toss everything together thoroughly with your hands or a large spoon until all the squash and Brussels sprouts are well coated.
5. Spread on the baking sheet: Transfer the coated vegetables to the prepared baking sheet. Spread them out in a single layer, making sure not to overcrowd the pan. If your baking sheet is too small, use two to ensure proper roasting and caramelization. Overcrowding will steam the vegetables instead of roasting them.
6. Roast until tender and caramelized: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), remove the baking sheet from the oven and give the vegetables a good stir or flip them with a spatula. Continue roasting until the squash is tender when pierced with a fork and the Brussels sprouts are tender-crisp with slightly browned, caramelized edges.
7. Serve immediately: Once cooked to perfection, remove from the oven and serve hot. The sweet and savory aromas will be irresistible!

Easy Variations And Serving Ideas That Fit Real Life

This recipe is wonderfully adaptable, allowing you to customize it to your family’s tastes or whatever you have on hand. Here are some ideas to keep things fresh and exciting:

For a touch of spice, add a pinch of red pepper flakes along with the salt and pepper before roasting. If you love garlic, a teaspoon of garlic powder or even a few minced cloves of fresh garlic tossed with the vegetables before roasting will add a fantastic aromatic kick. For a brighter flavor, a squeeze of fresh lemon juice over the roasted vegetables just before serving can really make the flavors pop.

To make it more kid-friendly, you might find that the sweetness of the maple syrup already helps, but if your kids are particularly picky about Brussels sprouts, you can cut them into quarters instead of halves, making them smaller and less intimidating. You could also add other root vegetables like carrots or parsnips to the mix, which tend to be popular with children.

This dish is fantastic as a simple side for weeknight dinners. It pairs beautifully with roasted chicken, pork chops, or even a simple grilled steak. For a vegetarian meal, serve it alongside quinoa or farro for a complete and satisfying plate. If you’re hosting a gathering or a potluck, this dish holds up well and can be easily doubled or tripled. It’s a great addition to a buffet spread, offering a healthy and colorful option. Consider sprinkling some toasted pecans or walnuts over the top just before serving for added crunch and a nutty flavor that complements the maple. A sprinkle of crumbled feta or goat cheese can also add a lovely tangy contrast.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like this, a few common mistakes can impact the final outcome. Knowing what to look out for can help you achieve perfectly roasted vegetables every time.

One of the most frequent errors is overcrowding the baking sheet. When too many vegetables are packed onto one pan, they release moisture and end up steaming instead of roasting. This results in soft, mushy vegetables without those desirable crispy, caramelized edges. To avoid this, always spread the vegetables in a single layer. If you have a large batch, use two baking sheets. It’s better to use an extra pan than to compromise the texture.

Another common issue is unevenly cut vegetables. If your butternut squash cubes are much larger than your Brussels sprouts, or if some pieces are tiny and others are chunky, they will cook at different rates. This can lead to some pieces being burnt while others are still raw. Take a few extra minutes to cut all the squash and Brussels sprouts into roughly uniform sizes, ideally around 1-inch pieces for the squash and halved sprouts.

Forgetting to toss the vegetables halfway through roasting can also lead to uneven cooking and browning. Giving them a good stir or flip ensures all sides get exposed to the heat and can caramelize properly. This step is quick but makes a big difference in the final texture and flavor.

Finally, not preheating your oven sufficiently can impact the roasting process. A hot oven is key to achieving that initial sear and caramelization. Always give your oven enough time to reach the specified temperature before putting your vegetables in. Using parchment paper is also a simple trick to prevent sticking, especially with the sticky maple syrup, and makes cleanup a breeze.

How To Store It And Make It Ahead Without Ruining Texture

This maple roasted butternut squash and Brussels

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.