Roasted Brussels Sprouts and Butternut Squash with Maple Dijon Dressing
This easy roasted Brussels sprouts and butternut squash recipe makes the perfect holiday side dish. Tossed in a homemade maple Dijon dressing, it brings all the cozy fall flavors to your table and is ready in 30 minutes.
This roasted butternut squash and Brussels sprouts recipe makes a delicious holiday side dish, perfect for Thanksgiving, Christmas, or any cozy gathering. The butternut squash turns perfectly tender, and the Brussels sprouts are crispy on the outside with a tender center. It’s a festive, flavorful addition to any holiday meal!
After roasting, these butternut squash and Brussels sprouts are tossed in a warm maple syrup and Dijon mustard dressing, adding a sweet and tangy glaze that enhances the deep, roasted flavors of the veggies and fall spices.
This combination is irresistible and makes a cozy, comforting addition to your holiday spread. It's an easy, flavorful dish that brings out the best in seasonal vegetables, one you’ll want to make year after year!
Ingredients & Substitutions
- Roasted Brussels Sprouts & Butternut Squash: Tossed together and roasted until perfectly caramelized, these Brussels sprouts and butternut squash make a super cozy, colorful side dish that’s just right for the holidays.
- Maple Dijon Dressing: This simple mix of butter, maple syrup, Dijon mustard, and a splash of soy sauce brings just the right touch of sweet and tangy flavor to the veggies.
- Optional Add-Ins: Want to dress it up? Try tossing in some walnuts or pecans for crunch, crumbling a bit of goat cheese on top, or adding crispy bacon bits. Fresh herbs like thyme or rosemary add a nice touch, and a sprinkle of pumpkin seeds gives it that perfect fall vibe.
How to make Brussels sprouts and butternut squash with maple Dijon dressing
Step 1
Preheat the oven to 425°F (218°C).
Using a sharp knife, halve the brussels sprouts length-wise.
Peel and dice the butternut squash, removing the seeds.
Step 2
Combine the Brussels sprouts, butternut squash, olive oil, nutmeg, cinnamon, salt, and pepper in a large bowl and toss to combine.
Roast the vegetables on a sheet pan in the oven for 30 minutes, turning them over using a spatula about halfway through to ensure even browning.
Step 3
While the veggies are roasting, melt the butter in a small pot or pan over medium-low heat.
Add the soy sauce, maple syrup, and Dijon mustard, and stir together until fully incorporated. Turn off the heat and set to the side.
Step 4
Once the veggies are done cooking, let them cool slightly and transfer them to a large bowl.
Pour the dressing over the veggies, add the cranberries, nuts, and cheese if using, and toss together.
Carmyn's Tip
Don’t crowd the pan: Spread the veggies in a single layer on the baking sheet with a little space between pieces. Crowding the pan will steam the veggies instead of roasting them, and you won’t get that lovely caramelized finish.
Toss with dressing after roasting: Wait until the Brussels sprouts and squash are done roasting to toss them in the maple Dijon dressing. This keeps the flavors fresh and prevents any burning or stickiness from the syrup.
Serve
Roasted Brussels sprouts are great with air-fried chicken or shrimp year-round. For the holidays, pair them with other tasty sides like honey-glazed carrots and scalloped potatoes.
How to Store
This recipe makes delicious leftovers. It stores well in the fridge and is a delicious addition to a salad or grain bowl the next day!
Fridge: Transfer the roasted veggies to an airtight container and refrigerate for up to 4 days.
When you’re ready to eat, reheat them in the oven at 350°F for about 10 minutes to bring back some of the crispiness, or warm them in the microwave if you're in a hurry.
Freeze: Spread the cooled veggies in a single layer on a baking sheet, and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months.
To reheat, place them on a baking sheet and warm at 375°F until heated through.
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Roasted Brussel Sprouts and Butternut Squash with Maple Dijon Dressing
INGREDIENTS
Roasted Veggies
- 1 pound brussel sprouts (trimmed and halved)
- 1 pound butternut squash (peel and diced into 1" cubes)
- 2 tablespoons olive oil
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- salt and pepper (to taste)
Maple Dijon Dressing
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
Optional
- ½ cup dried cranberries
- ½ cup walnut or pecans (roughly chopped)
- ½ cup goat cheese (crumbled)
INSTRUCTIONS
- Preheat the oven to 425°F (218°C). Using a sharp knife, halve the brussel sprouts length-wise. Peel and dice the butternut squash, removing the seeds.
- Add the brussel sprouts, butternut squash, olive oil, nutmeg, cinnamon, salt, and pepper in a large bowl, and toss them together. Roast the vegetables on a baking sheet in the oven for 30 minutes, turning them over using a spatula about halfway through to ensure even browning.
- While the veggies are roasting, melt the butter in a small pot or pan over medium-low heat. Add the soy sauce, maple syrup, and Dijon mustard, and stir together until full incorporated. Turn off the heat and set to the side.
- Once the veggies are done cooking, let them cool slightly and transfer them to a large bowl. Pour the dressing over the veggies, add the cranberries, nuts, and cheese, if using and toss together.
I just finished cooking this dish and it was quick and delicious and I will definitely be adding it to thanksgiving dinner!
Thank you, Christiane! We're thrilled to hear you loved it!