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Looking for an easy fall side dish? One easy enough for a weeknight dinner but seemingly fancy enough for Thanksgiving? This is it! Equal parts Brussels sprouts and butternut squash, this dish can be whipped up so fast if you pick up these vegetables pre-cut in the produce section at Kroger.

Serve with pork, chicken, or beef. Or, just serve it with your favorite grain for a hearty vegetarian meal. Goat cheese is a fun addition as well!

A platter of maple-glazed Brussels sprouts and diced squash topped with pomegranate seeds.Pin
These roasted veggies look right at home on a special-occasion spread but are easy enough for busy weeknights. Image: Liza Graves
A platter of maple-glazed Brussels sprouts and diced potatoes topped with pomegranate seeds.Pin

Balsamic Roasted Butternut Squash and Brussels Sprouts

A delicious way to serve fall vegetables that's fancy enough for special occasions, but easy enough for weeknights.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
45 minutes
Course Salad or Side
Cuisine American
Servings 6
Calories 133 kcal

Ingredients
  

  • 12 oz Brussels sprouts, trimmed and halved
  • 12 oz butternut squash, peeled and cubed
  • 1 1/2 tbsp olive oil
  • 4 tbsp pre-made balsamic reduction (balsamic glaze)
  • 1/2 tbsp fresh thyme leaves
  • 1/4 tsp ground cinnamon
  • 1/4 cup pecans, toasted and roughly chopped
  • 1/4 cup pomegranate seeds
  • Salt and pepper, to taste

Instructions
 

  • Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  • Prepare Vegetables: In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, thyme, and cinnamon. Spread the vegetables in a single layer on the prepared baking sheet.
  • Roast Vegetables:Roast in the preheated oven for 20 minutes, stirring halfway through.
  • Add 3 Tablespoons Balsamic Reduction: After 20 minutes of roasting, remove the vegetables from the oven and drizzle the balsamic reduction over them. Toss to coat the vegetables evenly in the reduction.Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the vegetables are caramelized and tender. Add salt and pepper to taste.
  • Serve: Transfer to a serving dish, sprinkle the toasted pecans and pomegranate seeds over the top, if desired. Drizzle the remaining tablespoon of balsamic reduction, and finish with flaky salt. Serve immediately.

Nutrition

Calories: 133kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 17mgPotassium: 457mgFiber: 4gSugar: 6gVitamin A: 6485IUVitamin C: 62mgCalcium: 58mgIron: 1mg
Keyword Brussels Sprouts, butternut squash, Fall
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Liza Graves
About the Author
Liza Graves

As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!