Maple Roasted Butternut Squash and Brussels Sprouts
Maple roasted butternut squash and Brussels sprouts is the side dish that makes a weeknight dinner feel a little more put together. The oven does most of the work, and what comes out is caramelized vegetables with sticky, savory-sweet edges.
It’s the kind of dish you can slide next to a simple roast chicken or a seared pork chop, and the whole plate looks like you planned ahead. Even cold leftovers are good straight from the fridge.
Why This Combo Works
The squash turns tender and almost buttery, while the sprouts get those dark, crispy outer leaves that taste like roasted kale chips. A quick maple-balsamic mixture coats everything and balances the earthy notes with a little brightness and caramel sweetness.
I keep coming back to this because it’s reliable. One sheet pan, a hot oven, and no tricky timing. It hits the table hot and glossy right when the rest of dinner does.
Ingredients
- 1 medium butternut squash, peeled and cubed: about 1 lb of cubes, keep them close to 1 inch for even cooking
- 1 lb Brussels sprouts, trimmed and halved: pick sprouts that feel tight and heavy, not loose or yellowing
- 3 tbsp olive oil: plus a little extra for the pan if needed
- 1 tsp kosher salt: adjust before serving
- 1/2 tsp black pepper
- 2 tbsp maple syrup: the real stuff gives a richer flavor, but pancake syrup works in a pinch
- 2 tbsp balsamic vinegar: a dark, slightly syrupy bottle is best here
- Optional toppings: 1/4 cup toasted pecans, crumbled goat cheese, or a handful of dried cranberries
Variations / Substitutions
- Honey or brown sugar: swap the maple syrup for an equal amount of honey or a tablespoon of brown sugar dissolved in a splash of warm water
- Add a little heat: a pinch of red pepper flakes or cayenne tossed with the glaze wakes everything up
- Bacon: scatter chopped, partially cooked bacon over the pan for the last 10 minutes
- Dairy-free: the dish is naturally dairy-free, just skip cheese toppings
- Different squash: acorn or delicata work well and don’t need peeling
If you want something similar but with a brighter finish, try roasted carrots and parsnips tossed in a lemon-herb dressing.
How to Make Maple Roasted Butternut Squash and Brussels Sprouts
Step 1: Toss and Roast the Vegetables
Preheat your oven to 425°F (220°C) with a rack in the middle. Line a large rimmed baking sheet with parchment or foil. In a big bowl, combine the cubed squash, halved Brussels sprouts, 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp pepper. Toss until everything is coated, then spread the vegetables in a single layer on the baking sheet. Crowding them will steam instead of roast, so use two sheets if needed.
After about 20 minutes, the edges of the squash should look slightly dry and the sprouts will start browning. You’re not fully done yet, but this first phase gets the insides tender.
Step 2: Mix the Glaze
While the vegetables roast, whisk together the 2 tbsp maple syrup and 2 tbsp balsamic vinegar in a small bowl. It will smell sharp and sweet. Set it aside near the oven so you don’t forget it.
This step takes thirty seconds, and it’s worth doing now because the glaze goes on hot vegetables for the best caramelization.
Step 3: Glaze and Caramelize
Pull the baking sheet from the oven after that 20-minute mark. Drizzle the maple-balsamic mixture evenly over the squash and sprouts, then use a spatula to gently toss everything right on the pan. Return the sheet to the oven and roast another 10 to 15 minutes. You’ll know they’re ready when the squash is fork-tender and the sprouts have deep brown, almost charred spots.
A little char on the Brussels sprouts isn’t a mistake, it’s exactly what makes them taste great. If the glaze seems to darken too fast, give them a quick stir.
Step 4: Plate and Top
Transfer everything to a warm serving platter or a wide bowl. Sprinkle with toasted pecans, crumbles of goat cheese, or dried cranberries if you’re using any of them. Serve hot while the glaze is still glossy and the edges are crisp.
Getting That Crispy, Caramelized Finish
- Dry vegetables well: any excess water on the squash or sprouts after washing will steam them instead of letting them brown. Pat them with a towel before tossing with oil.
- Give them space: a crowded pan traps moisture. Aim for a single layer with a little breathing room between pieces.
- Use a dark baking sheet if you have one: it absorbs more heat and gets better browning than a shiny aluminum one.
- Skip the toss after the glaze goes on: moving them around too much breaks apart the caramelizing bits. The one careful flip is enough.
Roast times by squash cube size:
| Cube size | Initial roast | Glaze and finish |
|---|---|---|
| 1-inch | 20 minutes | 10–15 minutes |
| 3/4-inch | 15–18 minutes | 8–10 minutes |
| 1 1/4-inch or larger | 25 minutes | 12–15 minutes |
Storing Leftovers
- Refrigerate: keep in a sealed container for up to 4 days. The vegetables hold their shape well and don’t get mushy.
- Reheating: spread them on a baking sheet and warm at 350°F for 8 to 10 minutes to bring back some of the crispy edges. The microwave works in a hurry but they’ll be softer.
- Serve cold: they’re surprisingly good straight from the fridge, tossed into a grain bowl with quinoa or farro.
What Goes Well With Maple Roasted Squash and Sprouts
This side dish pairs with simple roasted mains where the sweet-savory notes won’t clash. A whole roast chicken with garlic and lemon lets the vegetables be the standout on the plate. Seared pork tenderloin with a little whole-grain mustard works beautifully because the mustard cuts the sweetness. For a vegetarian table, serve it alongside a creamy white bean stew with rosemary.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes, but thaw and pat it very dry first. Frozen cubes release more water, so you may need an extra 5 minutes of roasting and should avoid crowding the pan even more.
What if I cut the Brussels sprouts too small?
Halves are ideal. Quarters or shreds will roast much faster and can burn before the squash finishes. If your sprouts are very large, halving is still fine, just tuck them cut-side down.
Can I skip the balsamic vinegar?
You can, but you lose the tang that balances the maple. Replace it with apple cider vinegar or a squeeze of lemon juice after roasting for a similar lift.
Does this dish reheat well for meal prep?
It does. I often make a double batch and use the leftovers in grain bowls or as a cold salad base. Reheat in the oven to restore the crisp edges.
Maple Roasted Butternut Squash and Brussels Sprouts Recipe
Ingredients
Method
- Preheat oven to 425°F (220°C). Toss squash and sprouts with olive oil, salt, and pepper, then spread in a single layer on a rimmed baking sheet. Roast 20 minutes.
- While roasting, whisk together maple syrup and balsamic vinegar.
- After 20 minutes, drizzle the glaze over the vegetables and toss gently on the pan. Return to the oven and roast 10-15 minutes more until deeply caramelized and tender.
- Transfer to a serving dish and top with any optional additions. Serve hot.
