Go Back
–+ servings
Print
Print

Roasted Butternut Squash and Brussels Sprouts Recipe

See how to roast butternut squash and brussels sprouts perfectly - great for fall and holiday tables! My roasted brussels sprouts and butternut squash recipe is sweet, savory, and healthy.

Instructions

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 small Butternut squash (about 12 ounces; peeled and diced)
  • 1 lb Brussels sprouts (trimmed & sliced in half)
  • 5 slices Bacon (diced)
  • 3 cloves Garlic (minced coarsely)
  • 5 cloves Garlic (peeled, but whole)
  • 3 tablespoons Maple syrup
  • 3 tablespoons Whole grain Dijon mustard
  • 3 tablespoons Olive oil
  • 1 1/2 teaspoons Smoked paprika
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
US Customary - Metric

  1. Preheat the oven to 425 degrees F.

  2. In a large bowl, combine the cubed squash, sliced brussels sprouts, minced garlic, whole garlic, and diced bacon.

  3. In a small bowl, whisk the maple syrup, mustard, olive oil, paprika, salt, and pepper together. Pour over the vegetables and toss to coat.

  4. Transfer everything onto a large baking sheet in a single layer. Roast for about 30 minutes, or until the bacon and sprouts are crispy and the butternut squash is soft. If you would like it a bit crispier, simply place under a broiler for a few minutes.

Recipe Notes

Serving Size: 1 cup

 

 

Nutrition Information Per Serving

Calories: 267 | Fat: 15g | Total Carbs: 30g | Net Carbs: 24g | Fiber: 6g | Sugar: 11g | Protein: 7g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.