Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (2025)

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Roasted Balsamic Butternut Squash and Brussels Sproutswith cranberries, balsamic vinegar, and maple syrup makes an easy side dish perfect for Thanksgiving or any holiday gathering.

Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (1)

If you asked me what my favorite foods were when I was younger, I can pretty much guarantee butternut squash and brussels sprouts would not have even been close to the answer I would have given. In fact, I think it would be more along the lines of ice cream or something with copious amounts of sugar.

Lately though, I can’t seem to get enough of both of these fall beauties and when you roast them up and serve them together as a side dish….I can munch on a plateful all. day. long.

Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (2)
Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (3)

The butternut squash becomes nice and tender as it roasts, andthe Brussels sprouts blossom into beautiful rosettes. The touch of tangy sweetness from the dried cranberries ties the whole dish together wonderfully.

Maple syrup pairs well with the tangy balsamic and light kick from the cayenne pepper. If you’re not a fan of the heat or plan on serving this to your little ones, you can totally leave out the cayenne pepper.

This pan is full of goodness and makes a delicious stand-alone vegetarian meal on its own. Even my meat-loving husband couldn’t help but sneak a few more onto his plate.

It makes a delicious and cozy side dish that’s perfect for Thanksgiving or any holiday gathering.

Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (4)

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Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (5)

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Roasted Balsamic Butternut Squash & Brussels Sprouts

Prep Time

13 mins

Cook Time

32 mins

Total Time

45 mins

Roasted Butternut Squash & Brussels sprouts with cranberries, balsamic vinegar, and maple syrup makes an easy side dish perfect for Thanksgiving or any holiday gathering.

Course: Side Dish

Cuisine: American, Holiday

Keyword: brussel sprouts recipe, thanksgiving side dish vegetable, thanksgiving sides

Servings: 4 servings

Calories: 183 kcal

Ingredients

  • 1 small butternut squash peeled and cut into 1 inch chunks
  • 2 cups brussel sprouts stems trimmed and sliced lengthwise in half
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup dried cranberries
  • 2-1/2 Tablespoons extra virgin olive oil divided
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon maple syrup
  • 1/8 teaspoon ground cinnamon optional or to taste
  • 1/8 teaspoon cayenne pepper optional or to taste

Instructions

  1. Preheat oven to 425 degrees F. Line one or two baking sheets (depending on the size of your butternut squash) with parchment paper or foil, lightly greased with cooking spray.

  2. Spread the butternut squash chunks and halved Brussels sprouts evenly on the tray.

  3. Drizzle 2 tablespoons of olive oil over vegetables and sprinkle with salt and black pepper. Toss vegetables with your hands to distribute the oil evenly.

  4. Roast the vegetables for 25 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.

  5. Meanwhile, whisk together 1/2 tablespoon olive oil, balsamic vinegar, maple syrup, cinnamon, and cayenne pepper. Add the dried cranberries onto the baking sheet and toss the balsamic vinegar mixture evenly over vegetables. Toss the vegetables gently until they are lightly dressed. Roast for an additional 5-7 minutes until vegetables are tender and nicely browned. Serve warm, lukewarm, or cold.

Nutrition Facts

Roasted Balsamic Butternut Squash & Brussels Sprouts

Amount Per Serving (1 serving (1/4 recipe))

Calories 183 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 165mg7%

Potassium 842mg24%

Carbohydrates 38g13%

Fiber 5g20%

Sugar 15g17%

Protein 3g6%

Vitamin A 20290IU406%

Vitamin C 76.8mg93%

Calcium 114mg11%

Iron 2mg11%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (15)

Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (16)Did you try this recipe?

I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram

Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (17)

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DISCLAIMER: Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (18)

Comments

  1. emily -

    Do you think you could make it with fresh/frozen cranberries?

    Reply

    • Kelly -

      Hi Emily, I haven’t tried before but I don’t see why not. If you do try, I’d love to know how it turns out. Thanks!

      Reply

  2. Gina -

    Hi Kelly,

    Made this for Thanksgiving– it was a huge hit even among those who avoid vegetables!

    I have a question about the recipe. In step 5 of the instructions, it mentions adding cinnamon but cinnamon is not in the list of ingredients. I chose not to gamble at the amount and just left it out, but I would like to know for future reference how much cinnamon to use or if it was a mistake that it was in the instructions.

    Reply

    • Kelly -

      Hi Gina,
      I’m so glad to hear that this was a hit at Thanksgiving! Thanks for pointing that out – it should say 1/8 teaspoon ground cinnamon in the ingredients. I have updated it now. It adds a nice warmness to the dish but it is completely optional as well. I make this dish at least two times a week and like to change out the spices to freshen things up 🙂

      Thanks so much for coming back to let me know! Hope you had a wonderful Thanksgiving and enjoy the rest of the weekend! 🙂

      Kelly

      Reply

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Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (2025)

FAQs

What takes the bitterness out of Brussels sprouts? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Why do you soak brussel sprouts in water? ›

Let the Brussels sprouts soak for about 15 minutes. Soaking the Brussels sprouts lessens some of the bitterness as well as traps moisture between the leaves, which turns to steam during frying and ensures the sprouts are tender and cooked through.

How do you roast brussel sprouts without getting soggy? ›

Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be. Take it to the next level with our Candied Brussels Sprouts recipe.

What gives Brussels sprouts a better taste? ›

Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor. The crisp outside contrasts well with the tenderness of the inside.

Do I need to boil Brussels sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Do you wash Brussels sprouts before or after you cut them? ›

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half.

Should you blanch Brussels sprouts before roasting them? ›

To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken. Moisture is the enemy of crispiness.

Why won't my Brussels sprouts get crispy? ›

Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F. (425°F is even better.)

Do you have to trim Brussels sprouts for roasting? ›

No matter how you're going to cook your Brussels sprouts, you'll want to trim them first.

Why are my roasted brussels sprouts mushy? ›

Avoid mushy Brussels sprouts by making the most of your heat

Cooking your Brussels sprouts quickly will prevent them from releasing their characteristically foul odor and also ensure that they crisp up instead of turning mushy (via Kitchn). One way to do this is to also preheat your baking tray.

Why are roasted brussel sprouts tough? ›

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

Why aren't Brussels sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

How to get rid of bitterness of Brussels sprouts? ›

In the case of Brussels Sprouts, sauté with a little bit of raw brown sugar and finish with a splash of white wine: the sugars and subtle tartness of a refreshing white wine will offset the bitterness but also help steam through the vegetables.

How do you cook frozen Brussels sprouts so they are not bitter? ›

How do you make frozen Brussels sprouts not bitter? Blanch the brussels sprouts in boiling salt water. Boiling them deactivates enzymes that causes this bitterness flavor and improves the taste and texture at the same time.

How do you cover up the taste of brussel sprouts? ›

Other Ways to Flavor Brussels Sprouts

After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup. Sub in other cheeses while you're at it, like Gruyère, feta, or blue, depending on your mood.

How to make brussel sprouts digestible? ›

Tip for digestion :

Blanch Brussels sprouts in boiling, salted water for 5 minutes before cooking. This makes them easier to digest. You can also freeze them after blanching. This will preserve their flavour and health benefits.

Did they breed the bitterness out of brussel sprouts? ›

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

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