Roasted Brussel Sprouts and Butternut Squash is easy, hearty, and one of my favorite roasted vegetable recipes. You'll love the extra flavor that bacon and balsamic vinegar give it!
Why You'll Love Roasted Brussels Sprouts and Butternut Squash
Something big happened in my kitchen last week. I was able to get my husband to eat roasted Brussel sprouts and roasted butternut squash. He didn't just try them. He took the leftovers to lunch the next day.
This isn't just any Brussels sprouts recipe. Add a little bacon to some vegetables and magic things will happen! The balsamic vinegar helped too. I guarantee if you try this dish, you will want more. This recipe is also gluten free, which makes it so versatile! I think it would be a holiday dinner side dish if you want something a little more than ordinary vegetables. Now I am thinking about what other vegetables I should add bacon to.
Ingredients needed for Roasted Brussel Sprouts and Butternut Squash
- olive oil - helps the vegetables get nice and crispy in the oven.
- bacon - provides a nice contrast to the earthy flavors of the vegetables.
- Brussels sprouts - a delicious and healthy vegetable that tastes great roasted.
- butternut squash - adds some nice variation in flavor the sprouts.
- balsamic vinegar - pulls all of the flavors together.
- salt, pepper, and garlic powder - who said vegetables have to be bland? Season them up!
Cooking Tips for Recipes with Roasted Vegetables
- Be sure to spread out the veggies on a large baking sheet; if they're too close together, they won't get quite as crispy and brown. You may have to split them between two trays to ensure this, but it's best if you can see a bit of space between all of your veggies.
- If you don't feel like there's enough oil, it's OK to add a little bit more. You want to make sure everything has a nice even coating to get the best roast.
- You should roast the vegetables until they're fork tender and crispy on the outside. Be aware that softer vegetables will roast faster, so the squash might finish before the sprouts.
- When in doubt, allow the vegetables to roast for 5 or 10 minutes longer. As long as you don't completely burn them, this will allow them to char up nicely, which is the best part of recipes with roasted vegetables!
FAQ
How do I buy the best Brussels sprouts?
- Brussels sprouts are a great vegetable for fall and winter, as this is when they're best in season.
- If you have the opportunity to buy them still on the stalk, this will ensure that they stay fresh for a longer amount of time.
- Avoid any sprouts that seem shriveled or have holes in them. It's all right if some of the outer leaves are more on the yellow side, but the leaves should all be packed fairly tightly together.
- Your sprouts should feel firm when you squeeze them.
- Size is a good indicator of flavor. Smaller sprouts tend to be more sweet and tender, while larger sprouts have a flavor that's almost cabbage-like.
How do I buy the best butternut squash?
- You'll want a squash that feels a bit heavy for its size. Firmness in the stem tends to mean that the squash will hold up longer, which can be useful if you're not planning on using it immediately.
- A fat neck and small bulb is a good indicator of a small seed cavity, which means more squash meat to work with. Avoid a squash that has soft spots or obvious molding.
- The skin of the squash should be fairly hard and free of blemishes, though it's normal for a pale spot to form that tells you where the squash was resting out in the field.
- In terms of color, your squash should have a nice, deep hue to it. For butternut squash, look for a dark beige. Green spots or streaks tend to mean that the squash isn't fully ripe yet.
What's the best way to store and reheat this Brussel sprouts recipe?
- To store, allow your dish to cool as much as you can, then transfer to an airtight plastic container or a large sealable bag. In the fridge, this recipe will last for 3 to 4 days.
- For reheating, transfer to a microwave safe bowl or plate and heat for about a minute. Check afterwards to ensure all of the vegetables are heated through.
- To maximize crispiness while reheating, you could also heat on a slightly oiled baking sheet for about 5 minutes at 350 degrees F.
Main Courses to Serve with Brussels Sprouts and Butternut Squash
- Grilled Prime Rib Roast
- Stuffed Pork Chop Italiano
- Pan Roasted Swordfish with Cherry Tomatoes
- Slow Cooker Whole Chicken from Dizzy Busy and Hungry
- The Best Lasagna from Gimme Some Oven
More Roasted Vegetable Recipes
If you like this roasted Brussels sprouts and butternut squash recipe, please give it a 5-star rating below!
Roasted Brussel Sprouts and Butternut Squash with Bacon
A super delicious roasted vegetable side dish!
Servings: 6
Calories: 288kcal
Cost: $6
Ingredients
- 2 TBS olive oil divided
- 8 ounces bacon chopped
- 1 ½ pounds brussels sprouts ends trimmed and halved
- 3 cups butternut squash cubed
- 3 TBS balsamic vinegar
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
Instructions
- Preheat the oven to 400 degrees. In a large saute pan, heat the 1 TBS of oil (reserve other TBS) on medium heat. Cook the bacon for 5 minutes or until it starts to crisp.
- Add the Brussels sprouts and butternut squash to the pan and cook for a few more minutes.
- Transfer the veggies and bacon to a roasting pan and toss with the remaining oil, vinegar, salt, garlic powder and pepper.
- Roast in the oven for about 20 to 25 minutes or until the squash and sprouts are caramelized.
Nutrition
Calories: 288kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 477mg | Potassium: 777mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8310IU | Vitamin C: 111mg | Calcium: 85mg | Iron: 2mg
First Published October 2011; Updated December 2020
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Oh, wow! This sounds amazing! I need to buy brussel sprouts next time I'm at the store!
I love brussel sprouts and squash. My husband likes squash okay, but won't even try brussel sprouts when I've made them. (Even roasted and yummy like this.) sigh All the more for me. 😉
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Mouthwatering! It very rare to see brussel sprouts in the market here, but when I do see it next time, I will prepare this dish. Thanks.
Grumpy is there with Katrina's hubby...he won't even try brussel sprouts...so I don't bother to make them. But man, this looks so good, caramelized and with the vinegar and sweetness of the squash, yum!
That looks fantastic to me!! I am a huge brussels fan
I'm usually not a big fan of brussel sprouts but this flavor combo sounds like it might make me a convert. Bacon makes everything better!
great way to serve Brussels Sprouts
bacon helps my husband with brussels sprouts too.
Lisa, these sound delicious. It is no wonder he loved them. I hope all is well. Have a great day. Blessings...Mary
I love sprouts--those look great, Lisa. Cannot go wrong with bacon and balsamic.
Holy smokes this looks good. I kind of use the same flavors to cook my collard greens and they are usually gone before I know it. Great recipe.
This would be perfect for Thanksgiving!
This is my favorite way to eat Brussels!
Super looking brussel sprouts! Perfect side dish
this is such a gorgeous side dish, love it!
I went out and bought some bacon after seeing this. Brussels sprouts are all ready to go.
Bacon and balsamic will do it every time. 🙂 Looks wonderful, Lisa!
What a fab combo!
I know this was tasty.
That looks excellent - I've never thought about roasting squash with balsamic - it must bring out a great flavour!
For some reason, my wife just won't eat Brussels sprouts. I think she had a traumatic experience when she was a kid.
I might give the roasting a shot and see if she gives it a go.
Making this tonight! Roast chicken, southern yellow squash and Brussels sprouts. YUM!
What a fabulous dish and combination! Very yummy.
Cheers,
Rosa
Wow - this is absolutely STUNNING! My husband loves brussels sprouts, but there are only so many ways you can cook them...thank you so much for coming up with another way!
even more "stunning" is to roast this "en papillote." Each person gets their own little package; nice touch for an intimate dinner party. Listen to the "oohs" and "ahs" as each guest open their package and the aromas waft out.
oooooooh. aaahhhhhhh
Oh my oh my, so good! Brussels and bacon are such a good combo!
Yum, yum, and YUM! I don't know what it is about the winter months that make me crave brussel sprouts like mad! Do you grow your own?
Toss some sage leaves into the saute, then add some chunks of apple before you roast the mixture. Yummmm!
this dish has all my favorite foods! My sis made it and loved it and shared on Facebook, which led me to your great blog. I've got tons of squash, and this is gonna taste great.
i'm going to add toasted pine nuts to this great looking recipe!
Yum!
This dish looks delicious. I love brussels sprouts but have never seen them sold on stalks where I live. Maybe I'll have to hunt for those!
Got my guy to try these too and he LOVED them. Such a victory! Thanks for the great recipe. 🙂
I need to make these as a side this Christmas. I love the balsamic vinegar addition, I am sure that gives the dish a beautiful taste. Recipe saved! Thanks for sharing.