How To Roast Brussel Sprouts And Butternut Squash

Roasting brussel sprouts and butternut squash together is one of the easiest ways to get a sweet, caramelized, and crispy side dish on the table.
 
You can roast brussel sprouts and butternut squash in the oven on a single sheet pan with oil, salt, and a few simple seasonings for a healthy meal prep staple.
 
If you’ve been wondering how to roast brussel sprouts and butternut squash without turning them into a soggy mess, the key is high heat, the right cut sizes, and giving the vegetables enough space on the pan.
 
In this post, we’ll walk through exactly how to roast brussel sprouts and butternut squash so they come out tender inside, crispy outside, and full of flavor every time.
 
Let’s get roasting.
 

How to Roast Brussel Sprouts and Butternut Squash Perfectly

Knowing how to roast brussel sprouts and butternut squash starts with a few basic rules that make a huge difference.
 

1. Cut Everything Into Similar Sizes

The biggest mistake people make when roasting brussel sprouts and butternut squash is uneven cuts.
 
Butternut squash should be peeled, seeded, and cubed into roughly one-inch pieces.
 
Brussel sprouts should be trimmed at the base, any loose outer leaves removed, and then halved lengthwise.
 
When your brussel sprouts and butternut squash are cut to a similar size, they roast at the same rate.
 
That means no burnt squash next to raw sprouts in the same bite.
 

2. Dry Them Well Before Roasting

Water is the enemy of crispy roasted brussel sprouts and butternut squash.
 
After rinsing, pat everything dry with a clean kitchen towel or paper towels.
 
If the surface is wet, the vegetables will steam instead of roast, and you’ll end up with a mushy tray.
 
Drying brussel sprouts and butternut squash thoroughly helps them brown beautifully in the oven.
 

3. Use Enough Oil but Not Too Much

A good rule for roasting brussel sprouts and butternut squash is about two tablespoons of oil per large sheet pan.
 
Olive oil, avocado oil, or even melted coconut oil all work well.
 
Toss the brussel sprouts and butternut squash until every piece is lightly coated.
 
Too little oil means dry, leathery edges, while too much oil makes everything greasy and prevents browning.
 

Best Temperature and Timing for Roasting Brussel Sprouts and Butternut Squash

The right oven temperature is what turns raw brussel sprouts and butternut squash into golden, caramelized bites.
 

1. Preheat to 425°F (220°C)

High heat is essential when roasting brussel sprouts and butternut squash.
 
At 425°F, the natural sugars in both vegetables caramelize quickly, giving you those crispy edges everyone loves.
 
Lower temperatures around 375°F will still cook them, but they’ll take longer and won’t get as crispy.
 

2. Roast for 25 to 35 Minutes

Roasting brussel sprouts and butternut squash usually takes about 25 to 35 minutes total.
 
Start by roasting the butternut squash alone for 10 minutes, since it’s denser than the sprouts.
 
Then add the brussel sprouts to the pan and continue roasting for another 20 to 25 minutes.
 
Flip everything with a spatula halfway through so all sides get even contact with the hot pan.
 

3. Look for Deep Golden Edges

Your brussel sprouts and butternut squash are done when the sprouts have crispy outer leaves and the squash is fork-tender with browned corners.
 
If the sprouts are soft but pale, they need more time.
 
If the squash is falling apart, you’ve gone a little too far, but it’ll still taste great.
 

Seasoning Ideas for Brussel Sprouts and Butternut Squash

Plain salt and pepper work, but seasoning is where roasted brussel sprouts and butternut squash really shine.
 

1. Classic Garlic and Herbs

Toss your brussel sprouts and butternut squash with minced garlic, dried thyme, and a pinch of red pepper flakes.
 
This combo brings out the natural sweetness of the squash and the nutty flavor of the sprouts.
 

2. Maple and Balsamic

For a sweeter twist, drizzle maple syrup and balsamic vinegar over the brussel sprouts and butternut squash before roasting.
 
The glaze thickens in the oven and creates a sticky, caramelized coating that’s hard to resist.
 

3. Parmesan and Breadcrumbs

Sprinkle grated parmesan and panko breadcrumbs over the brussel sprouts and butternut squash during the last 10 minutes of roasting.
 
This adds a crunchy, savory crust that takes the dish to another level.
 

Common Mistakes When Roasting Brussel Sprouts and Butternut Squash

Even simple recipes can go wrong, so here are the mistakes to avoid when roasting brussel sprouts and butternut squash.
 

1. Overcrowding the Pan

If your brussel sprouts and butternut squash are piled on top of each other, they’ll steam instead of roast.
 
Use a large sheet pan, or split the vegetables between two pans if needed.
 

2. Skipping the Flip

Not flipping your brussel sprouts and butternut squash halfway through means one side gets all the color while the other stays pale.
 
A quick toss with a spatula fixes this instantly.
 

3. Adding Wet Ingredients Too Early

Sauces like soy sauce or fresh lemon juice should go on after roasting, not before.
 
Adding them early makes the brussel sprouts and butternut squash release moisture and lose their crispiness.
 

So, How to Roast Brussel Sprouts and Butternut Squash?

Roasting brussel sprouts and butternut squash comes down to high heat, even cuts, dry surfaces, and a little patience.
 
You can roast brussel sprouts and butternut squash together on one pan by giving the squash a small head start and then adding the sprouts.
 
Season them simply or get creative with maple, balsamic, or parmesan.
 
Once you know how to roast brussel sprouts and butternut squash this way, it’ll become a regular in your dinner rotation.
 
Enjoy your crispy, caramelized, and seriously delicious tray of roasted brussel sprouts and butternut squash.