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This Roasted Brussels & Butternut Squash recipe pairs perfectly with a holiday meal and is what I’ll be bringing to Christmas dinner this year. The crispy brussels sprouts are roasted with olive oil, salt and pepper, buttnernut squash is roasted with fresh rosemary, maple syrup, and cinnamon, and finished by tossing in some pumpkin seeds and dried cranberries to enhance texture and flavor. So nutritious, delicious, and easy to make!

Butternut squash is a winter squash rich in Vitamins A and C, among other micronutrients. Vitamin A is a fat-soluble vitamin and is vital for vision, immune function, skin health, and cellular communication. Vitamin C, on the other hand, is a water soluble vitamin which promotes the synthesis of collagen, a component of our soft tissues (aka tendons and tissues surrounding bones and joints), and also helps maintain immune function. Brussels sprouts are a fibrous, cruciferous vegetable that support proper gut health! And the addition of dried cranberries, especially around the holidays, just feels right.

This sweet and savory dish is good for you and guaranteed to be loved by all.

Roasted Brussels & Butternut Squash

  • 30 minutes
  • 14 ingredients
  • 6 steps


  • Yields: 6-8 servings
  • Brussels Sprouts
  • 1 lb brussels sprouts, trimmed and halved
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • Butternut Squash
  • 1.5 lbs butternut squash, peeled, seeded and diced
  • 1 tbsp olive oil
  • 2-3 tbsp 100% maple syrup
  • 1 tsp cinnamon
  • 1 tbsp fresh rosemary, finely chopped
  • Other
  • 1/4 cup pumpkin seeds
  • 1/3 cup dried cranberries


  1. Preheat the oven to 400°F.
  2. Trim and halve brussels sprouts. Use a vegetable peeler to peel the butternut squash, remove seeds using a spoon, and dice squash into 1 inch pieces.
  3. Toss brussels in 1 tbsp olive oil and place on a baking sheet. Season with salt and pepper to taste.
  4. Toss diced butternut squash in 1 tbsp olive oil, maple syrup, chopped rosemary, and cinnamon. Place the mixture on a separate baking sheet.
  5. Place both baking sheets in the oven for 20 minutes. Turn both brussels and butternut squash half way through cooking process (approximately 10 minutes).
  6. Remove the brussels and butternut squash and transfer into a baking dish or large bowl. Add the pumpkin seeds and dried cranberries. Combine mixture and garnish with a pinch of chopped rosemary. Serve and enjoy!

Nutrition Info

  • Calories180
  • Fat5g
  • Carbs29g
  • Protein4g
  • Fiber7g
  • Vitamin A341ug
  • Vitamin C66mg