Try this tasty side dish of Roasted Butternut Squash and Brussels Sprouts. They’re mixed with crunchy nuts and covered in a sweet maple glaze, making a perfect blend of flavors and textures for your holiday table.
It’s time to dive into the taste of Fall with this delicious side dish that perfectly blends butternut squash and Brussels sprouts with the savory richness of bacon and the sweetness of maple glaze. Every bite is salty, sweet, tender, and crunchy, and the combo of veggies makes it an irresistible addition to your Thanksgiving menu. It’s a recipe that has stood the test of time in our kitchen since 2013, and I’m thrilled to share it with you.
Why We Love This Holiday Side Dish
- Simple: Despite its impressive presentation, this dish is easy to prepare, with just one sheet pan needed for a fuss-free cooking experience.
- Holiday Approved: Serve this side dish alongside your Thanksgiving and Christmas meal and wait for everyone to ask for seconds.
- Always a Favorite: This dish appeals to a wide range of palates, making it a crowd-pleaser for family gatherings.
- Amazing Textures: From the creamy butternut squash to the tender-crisp Brussels sprouts, complemented by the crunchy bite of nuts and bacon, this side dish is packed with flavors and textures.
Ingredients You’ll Need
- Butternut Squash: Peeled and diced.
- Brussels Sprouts: Halved or quartered.
- Bacon: Diced for a savory, smoky crunch.
- Olive Oil: Used for roasting, it enhances the natural flavors of the veggies.
- Dried Thyme & Rosemary
- Salt & Pepper
- Pecans (optional): Add a nutty crunch and can be substituted with walnuts.
- Maple Syrup: For the glaze.
- Balsamic Vinegar: Adds a tangy depth.
- Olive Oil: Helps emulsify the glaze.
How To Make Roasted Butternut Squash With Brussel Sprouts
- Prep: Preheat the oven to 425°F and line a baking sheet with foil.
- Combine: In a large bowl, mix the diced butternut squash, Brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper.
- Roast: Spread the veggie mixture on the baking sheet and roast for 30 to 35 minutes, stirring halfway through. Add pecans in the last 7 minutes.
- Make the glaze: Meanwhile, whisk maple syrup, balsamic vinegar, olive oil, salt, and pepper in a saucepan. Simmer for 3 to 4 minutes until reduced.
- Finish: Brush the roasted veggies with the glaze and serve.
Recipe Tips And Variations
- How To Make Ahead: Peel and cube the squash and cut the Brussels sprouts a couple days in advance; put in separate containers and refrigerate them until ready to use. You can also make the entire recipe a day in advance, but cook it slightly less, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350˚F for 12 to 15 minutes, or until tender and heated through.
- Roasting Variations: Consider adding other root vegetables like carrots or parsnips to the mix for more variety.
- Cheese Topping: Sprinkle some grated Parmesan or crumbled goat cheese over the veggies just before serving for a savory, cheesy touch.
- Spice It Up: Add a pinch of chili flakes or cayenne pepper to the glaze for a hint of heat.
- Citrus Zest: A bit of orange or lemon zest in the glaze can add a refreshing citrus note.
- Experiment with different herbs like sage or oregano for a new flavor profile.
- Try using honey or agave nectar instead of maple syrup for a different kind of sweetness.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
More Side Dish Recipes
Preheat the oven to 425˚F. Line a large baking sheet with foil and set aside.
In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
Transfer the veggies to the baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
In the last 7 minutes, add the pecans, if using.
Meanwhile, prepare the maple glaze.
In a small saucepan, whisk together the maple syrup, balsamic vinegar, olive oil, salt, and pepper. Set the saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
Take the veggies out of the oven and brush them with the prepared glaze.
Arrange on a large plate or bowl and serve.
- To Make Ahead: Peel and cube the squash and cut the Brussels sprouts a couple of days in advance; put them in separate containers and refrigerate until ready to use. You can also make the entire recipe a day in advance, but cook it just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350˚F for 12 to 15 minutes or until tender and heated through.
- Experiment: Use different dried herbs like sage or oregano.
- Add Heat: A dash of chili flakes or cayenne in the glaze adds a spicy kick.
- Nut Variety: Mix in different nuts like walnuts for texture.
- Include Other Veggies: Add carrots or parsnips for more flavor and added texture.
Serving: 5 ounces | Calories: 321 kcal | Carbohydrates: 20 g | Protein: 7 g | Fat: 25 g | Saturated Fat: 5 g | Cholesterol: 15 mg | Sodium: 195 mg | Potassium: 641 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 8615 IU | Vitamin C: 80.1 mg | Calcium: 74 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.