Roasted Brussels Sprouts and Butternut Squash are already delicious on their own, but add some crispy bacon and a maple-soy glaze, and they’re downright irresistible!
Roasted Brussels Sprouts and Butternut Squash
Brussels and butternut together are seriously a match made in heaven! Toss in some crispy bacon and a simple, mouthwatering glaze of pure maple syrup and soy sauce, and watch your family swoon over this dish. It’s the perfect cozy fall side, great with chicken, turkey, or pork. Not a fan of bacon? No problem—just leave it out! Plus, it’s all done on one sheet pan, making it super easy to double or triple if you’re feeding a crowd—just add another pan.
What to Include on a Roasted Brussels Sprouts and Butternut Squash
How to Make Roasted Brussels Sprouts and Butternut Squash
1. Preheat your oven to 400°F and spray a sheet pan with cooking spray.
2. In a large bowl, toss the butternut squash with ½ tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper.
3. In another bowl, toss the Brussels sprouts with the remaining olive oil, ¼ teaspoon salt, and pepper to taste.
4. Spread the squash and Brussels sprouts in an even layer on the sheet pan, then sprinkle the chopped bacon on top. Roast for 20 minutes. Then, give the veggies a good toss with a spatula and roast for another 15 minutes until everything is tender and golden.
5. While the veggies roast, make the glaze: In a small saucepan, combine the maple syrup and soy sauce. Simmer over medium-low heat for about 5 minutes, or until the sauce thickens slightly. Set it aside.
6. Once the veggies are done, transfer them to a serving dish, drizzle with the maple-soy glaze, and toss to coat.
Maple Soy Glaze Magic for Roasted Brussels and Squash
This maple syrup and soy sauce combo (or tamari if you’re gluten-free) is a game changer for roasted veggies. It gives them that perfect sweet-and-savory taste that makes everything better. And it’s super easy—just simmer them together until it thickens, and you’re good to go.
But here’s the thing: this glaze isn’t just for veggies! I’ve used it on salmon and chicken, and it always gets great reviews. It’s one of those tricks I keep handy because it’s so versatile and adds so much flavor. Seriously, you’ll want to keep this one in your back pocket!
Variations and Tips
- Switch Up the Veggies: Not a fan of butternut squash? No problem! Try acorn squash, pumpkin, or sweet potatoes instead. They all roast up beautifully and soak up that glaze like a dream.
- Make It Vegetarian: If bacon isn’t your thing, simply leave it out. You’ll still get a delicious, flavor-packed dish that everyone will enjoy!
- Add Some Crunch: Sprinkle toasted pecans or walnuts over the top just before serving for a little extra texture and a hint of nutty goodness.
- Customize the Seasoning: Love garlic? Toss a few cloves in with the veggies, or sprinkle on some garlic powder. Or, for a little heat, add a pinch of red pepper flakes to the glaze.
- Make It a Main: Serve this roasted veggie mix over quinoa or farro for a hearty, plant-based main dish that’s as satisfying as it is flavorful.
Make-Ahead Tips and Storage for Roasted Brussels Sprouts and Squash
You can prep the Brussels sprouts and butternut squash 2-3 days ahead and just store them in the fridge. When you’re ready to serve, just heat them up and toss with the dressing. It’s best to make the dressing fresh on the day you’re serving, so it stays super tasty! This makes it perfect for meal prep or entertaining without the stress of last-minute cooking.
Did You Enjoy This Recipe?
If you loved this Perfect Brussels sprouts and butternut squash, recipe be sure to check out some of our other easy Side Dishes recipes and meal ideas for your next gathering! You can also sign up for our newsletter to get the latest recipes delivered right to your inbox.
How Long Do Egg Muffins Last in the Fridge?
Egg muffins are super easy to store and make for the perfect meal prep! You can keep them in the fridge for up to 5 days. To reheat, just pop them in the microwave for 30-second intervals until they’re heated through—so simple and quick!
If you’re making a big batch, you can even freeze them! Just wrap the muffins tightly in plastic wrap or store them in an airtight container. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and heat them up like usual. This way, you’ve got a grab-and-go breakfast ready whenever you need it!
It’s a great way to always have a healthy, protein-packed meal on hand without the hassle of making breakfast every morning.
More Healthy Side Dishes Recipes
Roasted Brussels Sprouts & Butternut Squash
Ingredients
- Cooking spray
- 2 center-cut strips of bacon chopped
- 1 pound butternut squash peeled, seeded, and cut into ½-inch cubes
- 1 pound Brussels sprouts trimmed and quartered
- 1 tablespoon olive oil
- ½ teaspoon Kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons pure maple syrup
- 2 tablespoons reduced-sodium soy sauce
Instructions
- Preheat your oven to 400°F and spray a sheet pan with cooking spray.
- In a large bowl, toss the butternut squash with ½ tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper.
- In another bowl, toss the Brussels sprouts with the remaining olive oil, ¼ teaspoon salt, and pepper to taste.
- Spread the squash and Brussels sprouts in an even layer on the sheet pan, then sprinkle the chopped bacon on top.
- Roast for 20 minutes. Then, give the veggies a good toss with a spatula and roast for another 15 minutes until everything is tender and golden.
- While the veggies roast, make the glaze: In a small saucepan, combine the maple syrup and soy sauce. Simmer over medium-low heat for about 5 minutes, or until the sauce thickens slightly. Set it aside.
- Once the veggies are done, transfer them to a serving dish, drizzle with the maple-soy glaze, and toss to coat.
Notes
- Make sure to give the vegetables plenty of space on the sheet pan. This allows the heat to circulate properly and helps develop that perfect caramelization. Roast at 450°F for the best results. If your oven tends to run a little hot, 425°F will work too, but just keep in mind they might need a few extra minutes.
- I wouldn’t recommend making this dish too far ahead since the roasted veggies can get soggy in the fridge. However, you can prep the ingredients ahead of time! Trim and cut the butternut squash and Brussels sprouts up to 3 days in advance and store them in the fridge.
