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Try this tasty side dish of Roasted Butternut Squash and Brussels Sprouts. They’re mixed with crunchy nuts and covered in a sweet maple glaze, making a perfect blend of flavors and textures for your holiday table.
It’s time to dive into the taste of Fall with this delicious side dish that perfectly blends butternut squash and Brussels sprouts with the savory richness of bacon and the sweetness of maple glaze. Every bite is salty, sweet, tender, and crunchy, and the combo of veggies makes it an irresistible addition to your Thanksgiving menu. It’s a recipe that has stood the test of time in our kitchen since 2013, and I’m thrilled to share it with you.
Why We Love This Holiday Side Dish
- Simple: Despite its impressive presentation, this dish is easy to prepare, with just one sheet pan needed for a fuss-free cooking experience.
- Holiday Approved: Serve this side dish alongside your Thanksgiving and Christmas meal and wait for everyone to ask for seconds.
- Always a Favorite: This dish appeals to a wide range of palates, making it a crowd-pleaser for family gatherings.
- Amazing Textures: From the creamy butternut squash to the tender-crisp Brussels sprouts, complemented by the crunchy bite of nuts and bacon, this side dish is packed with flavors and textures.
Ingredients You’ll Need
- Butternut Squash: Peeled and diced.
- Brussels Sprouts: Halved or quartered.
- Bacon: Diced for a savory, smoky crunch.
- Olive Oil: Used for roasting, it enhances the natural flavors of the veggies.
- Dried Thyme & Rosemary
- Salt & Pepper
- Pecans (optional): Add a nutty crunch and can be substituted with walnuts.
- Maple Syrup: For the glaze.
- Balsamic Vinegar: Adds a tangy depth.
- Olive Oil: Helps emulsify the glaze.
How To Make Roasted Butternut Squash With Brussel Sprouts
- Prep: Preheat the oven to 425°F and line a baking sheet with foil.
- Combine: In a large bowl, mix the diced butternut squash, Brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper.
- Roast: Spread the veggie mixture on the baking sheet and roast for 30 to 35 minutes, stirring halfway through. Add pecans in the last 7 minutes.
- Make the glaze: Meanwhile, whisk maple syrup, balsamic vinegar, olive oil, salt, and pepper in a saucepan. Simmer for 3 to 4 minutes until reduced.
- Finish: Brush the roasted veggies with the glaze and serve.
Recipe Tips And Variations
- How To Make Ahead: Peel and cube the squash and cut the Brussels sprouts a couple days in advance; put in separate containers and refrigerate them until ready to use. You can also make the entire recipe a day in advance, but cook it slightly less, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350˚F for 12 to 15 minutes, or until tender and heated through.
- Roasting Variations: Consider adding other root vegetables like carrots or parsnips to the mix for more variety.
- Cheese Topping: Sprinkle some grated Parmesan or crumbled goat cheese over the veggies just before serving for a savory, cheesy touch.
- Spice It Up: Add a pinch of chili flakes or cayenne pepper to the glaze for a hint of heat.
- Citrus Zest: A bit of orange or lemon zest in the glaze can add a refreshing citrus note.
- Experiment with different herbs like sage or oregano for a new flavor profile.
- Try using honey or agave nectar instead of maple syrup for a different kind of sweetness.
Serving Suggestions
Serve the roasted veggies with fluffy mashed potatoes, roast turkey breast, and a side of Mediterranean rice alongside this apple bacon salad.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Butternut Squash and Rice Casserole
- Garlic Parmesan Roasted Vegetables
- Oven Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Bacon
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Roasted Butternut Squash with Brussels Sprouts
A perfect side dish for your Holiday meals featuring Roasted Butternut Squash with Brussels Sprouts coated with a delicious maple glaze.
Ingredients
For the Vegetables
- 1 pound butternut squash,, peeled and diced into 1/2-inch cubes
- 1 pound brussels sprouts,, ends cut off and halved (if they are large, cut them in quarters)
- 4 slices thick-cut bacon,, diced
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and fresh ground black pepper,, to taste
- ½ cup halved pecans,, optional but recommended
For the Maple Glaze
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- salt and fresh ground black pepper,, to taste
Instructions
- Preheat the oven to 425˚F. Line a large baking sheet with foil and set aside.
- In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
- Transfer the veggies to the baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
- In the last 7 minutes, add the pecans, if using.
Meanwhile, prepare the maple glaze.
- In a small saucepan, whisk together the maple syrup, balsamic vinegar, olive oil, salt, and pepper. Set the saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
- Take the veggies out of the oven and brush them with the prepared glaze.
- Arrange on a large plate or bowl and serve.
Notes
- To Make Ahead: Peel and cube the squash and cut the Brussels sprouts a couple of days in advance; put them in separate containers and refrigerate until ready to use. You can also make the entire recipe a day in advance, but cook it just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350˚F for 12 to 15 minutes or until tender and heated through.
- Experiment: Use different dried herbs like sage or oregano.
- Add Heat: A dash of chili flakes or cayenne in the glaze adds a spicy kick.
- Nut Variety: Mix in different nuts like walnuts for texture.
- Include Other Veggies: Add carrots or parsnips for more flavor and added texture.
Nutrition
Serving: 5ounces | Calories: 321kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 195mg | Potassium: 641mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8615IU | Vitamin C: 80.1mg | Calcium: 74mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
When you make the dish a day ahead, do you advise to add the glaze at the end after re-heating it for 15 minutes or before re-heating?
The glaze should be added just before serving.
Made this several times. Folks always ask for recipe. Delish every time.
Would this recipe work while subbing yams for the butternut squash? Thank you
Hi!
Yes, that works! Almost any hard skinned winter squash can be substituted for any other in a recipe. You can also use sweet potatoes.😊
I used to make a sweet potato casserole every Thanksgiving (which my entire family loves.) But this year I wanted to try a new recipe. I happened upon this one and decided to give it a whirl. I added a little bit of diced red onion to it and it was the one dish there weren’t leftovers of. Now my family wants it for Christmas Dinner as well. This one is a keeper. Welcome to our traditions.
That’s so great to hear! 🙂 I am very glad you and your family enjoyed it! Thank YOU! 🙂
I made this…and it was very good. The only thing I would caution is not to make the glaze too far in advance as the oil and maple syrup/vinegar separate and the maple syrup hardens. (My experience!) As a result, I would suggest making the glaze after removing the grilled vegetables from the oven.
This recipe was delicious with and without the maple glaze! Thank you!
I’m very happy you enjoyed it! Thank YOU! 😊
I made this side dish for our Christmas dinner, and I wanted you to know my husband and I LOVED it! I love Brussels sprouts and butternut squash, but adding the pecans and crumbled bacon made them even better. I loved the flavor of the glaze. This is a keeper and I’ll definitely make this again. The only thing I did differently was fry the bacon separately. I was worried that with those moist vegetables, the bacon would not be crisp, which is what I wanted. I just added the bacon at the end after adding the glaze. Thanks for a delicious recipe!
SO happy you enjoyed it! 🙌 We also had a LARGE serving of this yesterday and there is zero leftovers. 😆
This just screams fall! I love the flavors you have! Cannot wait to make it!
This looks so delicious! Can’t wait to make some for myself!