If you love roasting vegetables, you’re going to enjoy this roasted butternut squash, Brussels sprouts, and sweet potatoes recipe. The mix of sweet and savory flavors with a touch of earthiness always brings warmth to my table. I started making this as a quick side dish for family dinners, but it soon became a favorite on its own because it’s so simple and satisfying. It’s a perfect way to add seasonal veggies to your meals without much fuss.
The best part? You can toss all these chopped veggies on one sheet pan, season lightly, and let your oven do the rest. I’ve learned a few tricks over the years on how to get the caramelization just right, giving each vegetable a lovely crisp edge while keeping the insides tender. It’s easy comfort food that feels homemade and fresh every time.
Ingredients List
To make this roasted butternut squash, Brussels sprouts, and sweet potatoes dish, you’ll need straightforward, easy-to-find ingredients. Make sure you prep the veggies clearly for the best roast:
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and diced into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary (optional)
Keep your cuts consistent so everything cooks evenly. I like to use fresh herbs when I have them, but dried ones work well too. Use large eggs only if the recipe calls for baking; here, it’s not needed. The key to success is clear, uniform chopping for even roasting.
PrintRoasted Butternut Squash Brussels Sprouts and Sweet Potatoes
Roasted Butternut Squash Brussels Sprouts and Sweet Potatoes bring rich comforting flavors that turn any meal into a mouthwatering delight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and diced into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary (optional)
Instructions
- Preheat your oven to 425°F (220°C). This high heat helps roast the vegetables evenly and quickly.
- In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and diced sweet potatoes with olive oil, salt, pepper, garlic powder, and herbs. Make sure everything is coated evenly.
- Spread the veggies out in a single layer on a large baking sheet. Crowding the pan makes things steam, not roast.
- Place the baking sheet in the oven and roast for 25-30 minutes total. Halfway through (around 15 minutes), use a spatula to gently flip and rotate the vegetables for even cooking.
- Keep an eye on the Brussels sprouts, since they can cook faster. If they look done early, remove them to prevent burning while the squash and sweet potatoes finish roasting.
- Check for tenderness by piercing a cube of squash or sweet potato with a fork — it should go in easily but the veggies still hold their shape.
- Once done, remove from the oven and let cool just a few minutes before serving.
Notes
A simple and satisfying roasted vegetable side dish featuring butternut squash, Brussels sprouts, and sweet potatoes seasoned with olive oil, garlic powder, thyme or rosemary, salt, and pepper. Perfect for quick, healthy, and flavorful meals.
How to Prepare Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes
The step-by-step roasting instructions are straightforward but require some attention for timing and texture. I always preheat my oven fully to ensure that crisp, caramelized surface.
- Preheat your oven to 425°F (220°C). This high heat helps roast the vegetables evenly and quickly.
- In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and diced sweet potatoes with olive oil, salt, pepper, garlic powder, and herbs. Make sure everything is coated evenly — don’t skimp on oil; it helps with browning.
- Spread the veggies out in a single layer on a large baking sheet. Crowding the pan makes things steam, not roast.
- Place the baking sheet in the oven and roast for 25-30 minutes total. Halfway through (around 15 minutes), use a spatula to gently flip and rotate the vegetables for even cooking.
- Keep an eye on the Brussels sprouts, since they can cook faster. If they look done early, you can remove them to prevent burning while the squash and sweet potatoes finish roasting.
- Check for tenderness by piercing a cube of squash or sweet potato with a fork — it should go in easily but the veggies still hold their shape.
- Once done, remove from the oven and let cool just a few minutes before serving. This resting time lets the caramelized edges firm up slightly for the best texture.
A few times I’ve left the tray in the warming oven while prepping a quick dipping sauce, and it holds that roasted goodness well without getting soggy. This recipe doesn’t require fancy steps—just good timing and simple flavors.
Why You’ll Love This Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes Recipe
- Quick and hands-off — toss and roast in under 40 minutes.
- Balanced flavors — sweet potatoes and butternut squash naturally sweet, Brussels sprouts add a savory contrast.
- Healthy and nutrient-packed with fiber, vitamins, and antioxidants.
- Versatile side dish — pairs well with roasted chicken, pork, or a vegetarian main.
- Easy to customize with your preferred herbs and spices.
My favorite part is how naturally the veggies caramelize. It’s like getting a slightly sweet, earthy bite in every forkful that fills you up without feeling heavy. Plus, when you’re short on time or just want comfort food, this is always a winner.
FAQ About Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes
Can I prepare these vegetables ahead of time?
You can chop the vegetables a day ahead and keep them in an airtight container in the fridge. Toss with oil and seasonings right before roasting to keep things fresh and prevent sogginess.
How do I get crispy Brussels sprouts without burning the squash?
Since Brussels sprouts roast faster, spread the veggies out well and flip halfway through. If Brussels sprouts brown too quickly, you can pull them out early and finish roasting the squash and sweet potatoes a bit longer.
What can I substitute for butternut squash?
Delicata squash or acorn squash make great swaps if you want a similar texture and sweetness. Just adjust cooking times slightly depending on size.
Can I roast this mix in an air fryer?
Yes, if you have a large enough air fryer basket, roast in batches at 400°F, shaking basket every 7-10 minutes until veggies are tender and crispy. Watch closely to avoid burning.
How do I reheat leftovers without losing texture?
Reheat leftovers in a hot oven or toaster oven at 375°F for 10-15 minutes. Avoid microwaving to keep veggies crispy.
Nutritional Information Disclaimer
Nutrition values for this roasted butternut squash, Brussels sprouts, and sweet potatoes recipe can vary depending on ingredient brands, portion sizes, and preparation methods. For precise nutritional information, consider using a nutrition calculator with the exact ingredients and quantities you use. Keep in mind this estimate is for guidance and may not be precise.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread the veggies on a baking sheet and warm them in a 375°F oven for 10 to 15 minutes. This keeps the edges crisp and the insides tender. Avoid microwaving as it tends to make roasted veggies soggy.
If you want to freeze, roast the vegetables first, cool completely, then freeze in portions in airtight bags. Reheat from frozen in the oven, allowing a bit more time to warm through.
What to Serve with Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes
This roasted veggie trio makes an excellent side for almost any meal. Here are some of my go-to pairings:
- Grilled or roasted chicken breasts
- Pork tenderloin or chops
- Fall-inspired grain bowls with quinoa or farro
- Pan-seared salmon or other firm fish
- Simple green salads or sautéed greens
Sometimes I like adding a dollop of tangy yogurt sauce or a sprinkle of toasted nuts on top to give the dish an extra layer of texture and flavor. It’s also lovely served with warm, crusty bread to soak up anything left on the plate.
