Roasted Brussels Sprouts & Butternut Squash are a perfect fall side dish, especially when you add bacon, cranberries, and a maple syrup balsamic dressing.
Why Roast Vegetables?
The dry heat of a hot oven amplifies the flavour of the veggies, gives them crisp on the outside, but keeps them tender on the inside. Roasting is also simple, easy, and you can roast everything on one pan, making clean up simple.
Brussels Sprouts Can be Delicious
Brussels Sprouts have, sometimes, had a bad rap, because, if they are cooked the wrong way, they really are awful. There was a time when most cooks boiled the sprouts until they were mushy, greyish dull green, and tasted bitter and sulfurous. No wonder nobody liked them!
Brussels sprouts, correctly cooked, are a whole different veggie. They have a pleasant bitterness and a nutty taste. Roasting them caramelizes the sprouts a little, giving them a browned, slightly crispy outside, and a tender, chewy inside.
About These Roasted Brussels Sprouts & Butternut Squash
The slight bitterness of perfectly roasted Brussels sprouts, paired with the sweetness of butternut and maple, is divine when tossed with bacon and cranberries. It’s a beautiful, flavourful dish that makes a wonderful holiday side, but it’s also easy enough to make on any weeknight, too. You could easily add some chicken pieces to the pan for a simple sheet pan dinner.
Brussels Sprout Nutrition
Despite being low in calories, sprouts are incredibly nutritious. They are a great source of vitamin C, as well as vitamin K, which is important for bone health. The sulfur compounds in Brussels sprouts have been shown to have cancer-fighting properties. Sprouts are high in fibre and also contain vitamin A, vitamin B6, folate, calcium, and iron. Get more info here: How Healthy are Brussels Sprouts?
Butternut Squash Nutrition
Brussels Sprouts may be nutritional stars, but butternut squash is no slouch either. This winter squash is loaded with vitamin A, fibre, and has more potassium per serving than a banana. Butternut is also a good source of vitamin C, vitamin E, iron, magnesium, and folate.
Together, these two veggies are not only delicious but nutrient-dense, too. Looking for more great vegetable sides? Try Creamy Parsnip Puree, or Red Cabbage & Apple Braise
How to Make Roasted Brussels Sprouts & Butternut Squash
Roasted Brussels Sprouts & Butternut Squash with cranberries, bacon, and maple, are a festive and delicious side dish.
- 5 slices bacon thick cut
- 1 lb Brussels sprouts trimmed
- 1 lb butternut squash peeled and cubed (about 4 cups)
- 1 cup cranberries fresh
- 1/4 cup maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp fresh thyme leaves
- salt and pepper
Cook the bacon until just crisp, and remove to a paper towel lined plate, reserving the bacon grease.
Preheat oven to 400°
Prepare a large baking sheet (17 x 11) by lining with parchment paper
Slice the Brussels Sprouts in half lengthwise
Chop the bacon strips
In a large bowl, toss together the sprouts, cubed squash, cranberries, bacon pieces, thyme leaves, and 2 tbsp of the reserved bacon grease.
Spread the vegetable mixture evenly on prepared baking sheet.
Roast in the center of oven 20-30 minutes, turning halfway through until veggies are fork-tender and lightly browned
whisk together maple syrup and balsamic vinegar
Remove from oven and toss lightly with maple balsamic dressing, and salt and pepper to taste. Serve immediately.
*Dried cranberries can be substituted for the fresh ones in this recipe.
*Oven time depends on the size of your sprouts, so be sure to keep an eye on them.
*Make this recipe vegetarian / vegan: just eliminate the bacon and sub the bacon grease for 2 tbsp olive or coconut oil.
Roasted Brussels Sprouts & Butternut Squash
Looks delicious and very seasonal. Always love your food.
Hi Dina! Thank you, it really is delicious, and I always appreciate you stopping by.
Yum, this looks fabulous! The addition of the maple syrup would be perfect with the butternut squash and bacon. All good things in this recipe!!
Thanks Adrianne! All these flavours are perfect together, and it couldn’t be easier.
This looks Fabulous! Love all the ingredients. Can’t wait to make this.
Thanks Andrea, I know that you will love this dish if you love all the ingredients. Enjoy!
Two favorites in my house! This will be great with roasted chicken.
Ellen, I agree, it will be perfect with roasted chicken. Everything in the oven and no pots to wash 🙂
This recipe combines my favorite fall ingredients! Brussel sprouts, butternut squash and cranberries in one? Such a great recipe!
Hi Danielle! It’s such a great fall combo, right? I think you’ll love it!
I love all of the colors in this dish. We always make something similar for Thanksgiving dinner. So yummy!
Hi Alexis, It really is yummy, and I love how colourful it is also. Happy Thanksgiving!
I agree with you that roasting really gives such a different and yum taste, and that dish of yours is so inviting. Thanks for the info on how to cook brussel sprouts, as I had once done and did not liked it. Will surely try your way.
Hi Renu, how they are cooked makes all the difference. I hope you like it!
Haha, I remember mushy sprouts as a child too. I’m always careful not to replicate that dish for my kids. However, I think I’d like to try your vibrant medley of veggies next, since this colourful side is bound to appeal to my family.
Hi Jane, this dish is a huge improvement on those mushy sprouts, and I’m sure you & your family will love it. Enjoy!
What a lovely combination of ingredients. Looks so colorful and delicious.
Thank you Sri! It is as delicious as it looks.
This sounds delicious! Perfect side dish for the holiday season – bacon, brussels sprouts and butternut squash = the best combination!
So true, Jessica! Plus cranberries ?
What a beautiful dish! I agree with you about Brussels sprouts. Boiling just spoils them. However, roasting them with bacon and adding maple syrup and balsamic vinegar looks amazing! I’m pinning this recipe to try!
I think you’ll love it, Cathy!
I could totally see your Roasted Brussels Sprouts and Butternut Squash side dish becoming a family favourite, Colleen. As a matter of fact, it looks like the kind of dish that I would happily devour on my own! the addition of bacon, cranberries and maple syrup balsamic dressing take it over the top! Well done! I cannot wait to try this! ??
Hi Denise, this really is a family favourite at our house. I almost look more forward to this than the turkey :-). Enjoy!
Love the ingredients in this dish and together they make a most delicious and nutritious Fall/Winter side meal. We roast our vegetables a lot, nothing can beat their flavor!
I agree, Nicoletta. Roasting veggies not only makes them delicious, but it’s so fuss free, too.
It’s great to stock up on simple go-to side dishes this time of year!
I’m happy to supply one of those go-to’s for you, Maria. Enjoy!
I love sprouts, we have a constant battle to keep the local hare away from ours in the garden.. They seem to love em too! This sounds delicious and that glaze/sauce is perfect.
I do hope you are winning the battle, Brian! This is a perfect recipe to use the sprouts that the hare doesn’t get. 🙂
Wow and wow, this is so delicious and it makes my mouth watering. Love Love Love this recipe! I’m sure these tastes are amazing! So YUMMY!
Mary, I love your enthusiasm, and I know this recipe will be right up your alley!
what a great combination of flavors together, this is so perfect for fall flavors and holiday time!
Hi Claudia, it really is a perfect fall and holiday flavour combo. I hope you try it out!
I love roasted veggies year round, but this time of year is just the best! Love brussel sprouts and squash, and the bacon and cranberries in this dish are a nice touch!
I so agree, Leanne. Roasted veggies are great any time of year. The oven just brings out their flavour and makes it so simple.
I love everything about this dish, it is perfect for fall, thanksgiving, Christmas, you name it. Definitely adding to my list.
Kristen, yes! All those things. 🙂
I sooo agree! I’m brussel sprout crazy, but only because I eventually had them fresh and cooked properly. As a kid they were frozen, then overcooked – blah! This looks so yummy – I love the cranberry, bacon and especially the maple flavour – mmmmmm!
Hi Terri, yes, I forgot! Not only were they always overcooked, but they started out frozen, too! This dish is yummy enough to make us forget. 🙂
Hello!
Two questions,
Do you think turkey bacon would taste ok? Or should I omit the ingredient all together?
I have both fresh and dried cranberries, I have never cooked with fresh, will they cook down some and be less tart? Should I leave them whole or cut them?
Hi Mattie, I have never tried this with turkey bacon, but I have made it without bacon. If you do omit the bacon, you should substitute the bacon grease with 2 tbsp of olive oil because the veggies roast best with a little bit of fat. I have made this with both dried and fresh cranberries. Fresh cranberries will cook down, so no need to cut them, but you can also reduce the amount to 1/2 cup if you prefer less tartness. Enjoy this recipe, and I would love to know how it turns out for you. Happy holidays!
This turned out great! I ended up using the fresh cranberries and they cooked down nicely! I totally loved it ? a lot of big flavors. I cooked them a bit longer because I love crispy brussel sprouts.
Hi Mattie, so happy to hear that you loved this recipe as much as we do! Thanks so much for letting me know. 🙂