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To roast butternut squash and Brussels sprouts, you simply toss them in oil, season them, and roast them in a hot oven until they’re tender and caramelized.
It’s one of those easy side dishes that looks impressive but takes almost no effort.
If you’ve been searching for how to roast butternut squash and Brussels sprouts together, you’re in the right place.
This combo works because both vegetables love high heat and get beautifully sweet when roasted.
In this post, we’ll walk through how to roast butternut squash and Brussels sprouts step by step, plus tips to get them perfectly crispy every time.
Let’s dive in.
How to Roast Butternut Squash and Brussels Sprouts Perfectly
Roasting butternut squash and Brussels sprouts is simple when you follow a few key steps.
Here’s how to roast butternut squash and Brussels sprouts so they come out golden and delicious.
1. Prep the Vegetables Properly
Start by peeling your butternut squash and cutting it into even one-inch cubes.
Trim the Brussels sprouts, remove any loose outer leaves, and slice them in half lengthwise.
Cutting everything to a similar size is the secret to how to roast butternut squash and Brussels sprouts evenly.
If your pieces are uneven, some will burn while others stay raw.
2. Toss With Oil and Seasonings
Drizzle both vegetables with olive oil and toss until every piece is coated.
Season with salt, black pepper, garlic powder, and a pinch of smoked paprika for depth.
This step is what makes roasted butternut squash and Brussels sprouts taste so good.
You can also add dried herbs like rosemary or thyme for extra flavor.
3. Spread Them in a Single Layer
Pour everything onto a large baking sheet lined with parchment paper.
Spread the pieces out so they aren’t touching or overlapping.
Crowding the pan steams the vegetables instead of roasting them.
If you want to know how to roast butternut squash and Brussels sprouts with crispy edges, give them room to breathe.
4. Roast at the Right Temperature
Preheat your oven to 425°F (220°C).
Roast the butternut squash and Brussels sprouts for about 25 to 30 minutes.
Flip them halfway through so they brown on all sides.
They’re done when the squash is fork-tender and the sprouts are crispy on the outside.
Tips for the Best Roasted Butternut Squash and Brussels Sprouts
A few small tweaks make a big difference when you roast butternut squash and Brussels sprouts.
Here are some tips to keep in mind.
1. Don’t Skip the Preheat
A hot oven is essential for how to roast butternut squash and Brussels sprouts with that caramelized finish.
Let your oven fully preheat before the pan goes in.
2. Pat the Vegetables Dry
Moisture is the enemy of crispiness when you roast butternut squash and Brussels sprouts.
Dry them well with a clean towel after washing.
3. Add a Little Sweetness
A drizzle of maple syrup or honey in the last ten minutes brings out the natural sweetness.
It takes your roasted butternut squash and Brussels sprouts to the next level.
4. Finish With Something Fresh
A squeeze of lemon juice or a sprinkle of Parmesan adds brightness.
These little touches make how to roast butternut squash and Brussels sprouts feel restaurant-worthy.
Common Mistakes When You Roast Butternut Squash and Brussels Sprouts
Even easy recipes can go wrong if you miss a step.
Here’s what to avoid when you roast butternut squash and Brussels sprouts.
1. Overcrowding the Pan
This is the number one mistake people make when they roast butternut squash and Brussels sprouts.
Use two pans if you need to.
2. Cutting Pieces Too Large
Oversized chunks take forever to cook and stay bland inside.
Keep your butternut squash cubes around one inch.
3. Forgetting to Flip
If you don’t flip halfway, one side gets charred while the other stays pale.
A quick toss ensures even browning when you roast butternut squash and Brussels sprouts.
So, How to Roast Butternut Squash and Brussels Sprouts?
To roast butternut squash and Brussels sprouts, toss them in oil, season well, spread them on a sheet pan, and roast at 425°F for 25 to 30 minutes.
It’s a simple method that delivers sweet, crispy, caramelized veggies every time.
Now that you know how to roast butternut squash and Brussels sprouts, you can serve them as a side dish, toss them into salads, or enjoy them straight off the pan.