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Roasted Brussels Sprouts and Butternut Squash

Julie Wunder
This Roasted Brussels Sprouts and Butternut Squash recipe is the perfect easy and healthy side dish for fall.  This delightful combo of oven-roasted veggies is perfect for everything from a simple dinner to the holiday table including Thanksgiving or Christmas.  
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Side Dish
Cuisine American
Servings 4
Calories 113 kcal



  • Preheat your oven to 425 degrees. Spray a baking sheet with cooking spray.
  • In a large bowl toss together the brussels sprouts, cubed butternut squash, olive oil, salt and pepper, and herbs de Provence.
  • Put the vegetable mixture on a baking sheet and spread out the vegetables evenly. Try to make them touch as little as possible.
  • Cook for 20-25 minutes or until the veggies are tender and slightly browned.
  • Serve immediately.


Spreading the vegetables out on the baking sheet allows them to roast more evenly.
Store any leftover in an airtight container in the fridge for up to 5 days.
You can reheat the Brussels Sprouts and Butternut Squash in the microwave but for best results reheat in the oven.


Calories: 113kcalCarbohydrates: 23gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 33mgPotassium: 815mgFiber: 7gSugar: 5gVitamin A: 12036IUVitamin C: 119mgCalcium: 107mgIron: 3mg
Keyword Roasted Brussels Sprouts and Butternut Squash
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!