Go Back

Maple Roasted Butternut Squash and Brussels Sprouts

5 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 4


  • 3 cups diced butternut squash
  • 3 cups Brussels sprouts trimmed and halved
  • olive oil
  • salt & pepper
  • 3 Tablespoons real maple syrup


  • Line a baking sheet with parchment paper. Pile vegetables in the center of pan. Drizzle with oil and syrup and season liberally with salt and pepper.
  • Toss vegetables to distribute seasonings. Spread out into an even layer on the pan. Roast at 400 degrees for 30-40 minutes or until vegetables are soft and sprouts are starting to char. Serve immediately.


Variations: Use on a salad or spinach or kale leaves. The warm vegetables will mix with the greens and dressing won’t be necessary
Toss with hot pasta and add cooked bacon, ham, or chicken
Keyword Brussels sprouts, butternut squash, easy side dish, maple syrup, roasted vegetables, Thanksgiving