Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

When I first started roasting root vegetables, I didn’t quite get the balance right between sweetness, texture, and a hint of earthiness. But after tinkering with a lot of flavors and seasons, I found a combo that really sings: roasted butternut squash, Brussels sprouts, and sweet potatoes. They come together in the oven, caramelizing and blending their natural sugars into a simply irresistible side dish you’ll want to make all year long.

This recipe lays out the easiest way to bring these veggies to life with just a few pantry staples, and the result is not only healthy but packed with flavor. Plus, this dish is flexible—you can tweak it to your taste, and the oven does most of the work for you.

Ingredients for Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

Here’s the straightforward list of what you’ll need. I like to keep the measurements clear and simple so you can shop and prep without hassle.

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced into 1-inch chunks
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or rosemary (optional but recommended)
• 2 cloves garlic, minced
• 1 tablespoon maple syrup or honey (for a slight glaze)

Keep your chopping consistent so everything roasts evenly. Also, choose firm butternut squash and sweet potatoes for the best results. If your Brussels sprouts are large, cutting them in half makes sure they cook through at the same pace as the other veggies.

Roasted Butternut Squash Brussels Sprouts and Sweet Potatoes That Capture Falls Magic

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Roasted Butternut Squash Brussels Sprouts and Sweet Potatoes bring cozy fall flavors that warm your soul and brighten every meal

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

1 medium butternut squash, peeled and cut into 1-inch cubes

1 pound Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and diced into 1-inch chunks

3 tablespoons olive oil

1 teaspoon kosher salt

0.5 teaspoon freshly ground black pepper

1 teaspoon dried thyme or rosemary (optional but recommended)

2 cloves garlic, minced

1 tablespoon maple syrup or honey (for a slight glaze)

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Instructions

Preheat your oven to 425°F (220°C). High heat is key to getting those lovely roasted edges.

In a large mixing bowl, toss the chopped butternut squash, halved Brussels sprouts, and diced sweet potatoes with olive oil, kosher salt, black pepper, minced garlic, and dried thyme or rosemary. Stir until all pieces are evenly coated.

Spread the vegetables out in a single layer on a large baking sheet. Crowding the pan will steam the veggies instead of roasting them, so use two pans if needed.

Roast for about 25-30 minutes, flipping or stirring halfway through. You’re looking for tender insides and crispy, caramelized edges.

Five minutes before the veggies are done, drizzle the maple syrup or honey over them and toss gently to coat. This adds a subtle sweetness and beautiful glaze without burning.

Once roasted, remove the pan from the oven and let the vegetables rest for a few minutes before serving. This helps the flavors settle and gives you the perfect bite every time.

Notes

Roasted butternut squash, Brussels sprouts, and sweet potatoes come together in a perfectly balanced, caramelized side dish with natural sweetness and savory notes. Easy to prepare and full of flavor, this recipe is healthy, versatile, and ideal for year-round enjoyment.

How to Prepare Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

Here’s a step-by-step breakdown to help you nail this recipe the first time and every time after that.

1. Preheat your oven to 425°F (220°C). High heat is key to getting those lovely roasted edges.
2. In a large mixing bowl, toss the chopped butternut squash, halved Brussels sprouts, and diced sweet potatoes with olive oil, kosher salt, black pepper, minced garlic, and dried thyme or rosemary. Stir until all pieces are evenly coated.
3. Spread the vegetables out in a single layer on a large baking sheet. Crowding the pan will steam the veggies instead of roasting them, so use two pans if needed.
4. Roast for about 25-30 minutes, flipping or stirring halfway through. You’re looking for tender insides and crispy, caramelized edges.
5. Five minutes before the veggies are done, drizzle the maple syrup or honey over them and toss gently to coat. This adds a subtle sweetness and beautiful glaze without burning.
6. Once roasted, remove the pan from the oven and let the vegetables rest for a few minutes before serving. This helps the flavors settle and gives you the perfect bite every time.

Trust me, keeping an eye on the roasting time and stirring once midway makes a difference. And the last-minute drizzle of sweetener really brings out the best in these veggies without overpowering their natural taste.

Why You’ll Love Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

• Quick and easy to prepare with minimal hands-on time
• Balanced flavors: natural sweetness with a savory twist
• Perfect texture: tender inside with crispy edges
• Nutritious and packed with fiber, vitamins, and antioxidants
• Versatile side dish that pairs well with meats, grains, or as a vegetarian main
• Great for meal prep — leftovers reheat beautifully

Tips for Success with Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

• Peel and chop your vegetables evenly for uniform roasting.
• Don’t overcrowd the baking sheet; give the veggies room to crisp.
• Use a high oven temperature to create caramelized edges.
• Flip the veggies halfway through cooking to prevent burning and promote even browning.
• Add fresh herbs or a squeeze of lemon juice after roasting to brighten the flavors.
• For extra depth, sprinkle with a little smoked paprika or cumin before roasting.

Nutritional Information Disclaimer

Nutritional values for this roasted butternut squash, Brussels sprouts, and sweet potatoes recipe vary depending on the exact ingredients and brands you use. This post does not provide precise nutritional data. For the most accurate information, please use a trusted nutrition calculator with your specific ingredient details.

Frequently Asked Questions about Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes

Can I use frozen vegetables for this recipe?

Frozen veggies tend to release extra moisture, which can prevent the crispy edges you want from roasting. If you must use frozen, thaw and pat them dry thoroughly before roasting, but fresh will always give you the best texture.

What if I don’t have maple syrup or honey for the glaze?

You can skip the sweet glaze entirely or use a small amount of brown sugar or balsamic vinegar for a different flavor profile. The veggies will still taste great with just olive oil and seasoning.

How do I store leftovers and reheat them?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot oven (about 375°F or 190°C) to help bring back the crisp edges, or use a skillet on medium heat. Microwaving works but can make the veggies a bit soggy.

Can I add other vegetables to this roasted mix?

Absolutely! Carrots, parsnips, or red onions roast nicely with these. Just make sure to cut them to a similar size to keep the cooking consistent.

What’s the best way to make this recipe vegan or allergy-friendly?

This recipe is naturally vegan and gluten-free as long as you use plant-based sweeteners and olive oil. It’s great for many dietary needs without any changes.