Roasted 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
Scale
- 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.