Roasted Brussels Sprouts and Butternut Squash, an easy and flavor-filled autumn roasted vegetable side dish recipe. Ready in less than 40 minutes with only 5 ingredients!
Prep oven: Preheat the oven to 400 degrees (200 C).
Prep vegetables: Wash brussels sprouts and cut off their stems, then cut into halves or quarters. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes.
Roast vegetables: Arrange the brussels sprouts and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
Notes
Tools Needed: sheet pan, knife set, cutting board
Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.