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    Home » Roasted Butternut Squash, Brussels Sprouts, & Onion

    November 12, 2015 Holiday

    Roasted Butternut Squash, Brussels Sprouts, & Onion

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    Roasted Fall Vegetables

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    Roasting vegetables is my absolute new favorite thing.  It's just so easy.  Easy AND delicious: such a winning combination.  The ingredients of my roasted butternut squash, brussels sprouts, and onion recipe may seem simple or even plain, but they all work together to create something very specific.

    Pre-heating the pan along with the oven gives all of the veggies lovely, caramelized sides.  A splash of maple syrup, usually on my list of Things I Do Not Like due to its often overpowering flavor, gives a nice, light glaze and further helps along the caramelization process without screaming PANCAKES.   A little bit of thyme calms down the natural sugars of the maple syrup and butternut squash, and a little salt balances it all out.

    Roasted Fall Veggies Ingredients

    Oh yeah, and another thing I love about this dish. It's so so so easy to cheat.  Yeah, I said it: cheat.  Listen people, I am busy.  You are too, right?  Sometimes I just don't feel like breaking down an entire butternut squash. It's not that it's difficult; it's that I just don't feel like it.  So yeah, I cheat.  I have definitely done this with {gasp} frozen butternut squash cubes, but my favorite is to use the precut ones in the produce department that are fresh.  With that one shortcut, this dish can be in the oven within 5 minutes of deciding to make it, then you can sit back and watch some tv while the oven does all the hard work.

    Roasted Butternut Squash, Brussels Sprouts, & Onion

    Easy roasted vegetables fit for a meal on their own, or delicious as a Thanksgiving or Christmas side dish.
    4.37 from 22 votes
    Print Pin Rate
    Course: Side, Vegetable
    Cuisine: Fall, Thanksgiving, Winter
    Prep Time: 5 minutes
    Cook Time: 36 minutes
    Total Time: 41 minutes
    Servings: 6 - 8 servings
    Author: Basil and Bubbly

    Ingredients

    • 1 lb brussels sprouts trimmed, halved
    • 1 lb butternut squash chopped into ½" cubes
    • 1 red onion cut in half, and each half cut into 6 chunks
    • 1 ½ tablespoons olive oil
    • 2 tablespoon real maple syrup
    • ½ teaspoon dried thyme
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • Place the empty roasting pan in the oven. Preheat the oven to 400 degrees.
    • Once the oven is preheated, remove the pan from the oven, and put the vegetables on the pan. Top them with the other ingredients ( olive oil, maple syrup, thyme, salt, pepper ), and toss to coat. Careful, remember that pan is HOT!
    • Roast for 18 minutes. Flip the vegetables over and give them a good stir around the pan.
    • Roast for another 18 minutes, or until the butternut squash is tender. You might need an extra 5 minutes here if you started from frozen squash.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!

    Roasted Fall Vegetables, Butternut Squash, Brussels Sprouts, Red Onion

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    Reader Interactions

    Comments

    1. Doris says

      December 16, 2020 at 5:35 pm

      5 stars
      I love this recipe. Make it often when temperature turns cooler.
      10 stars for sur

      Reply
    2. Jane Kempf says

      November 25, 2019 at 11:57 am

      Has anyone made this in the Ninja Foodie?

      Reply
    3. Tracy says

      November 19, 2019 at 11:36 am

      How do you think the flavor would turn out if I swap the squash for sweet potato? This recipe looks delicious but I have a squash item on my menu already and I was looking for a healthy potato side

      Reply
      • Marianne says

        November 19, 2019 at 11:03 pm

        I think that would work wonderfully!

        Reply
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    1. 3 Keys to Healthy And Balanced Vacation Indulging - Health Balance Wellness says:
      December 10, 2022 at 4:17 am

      […] Roasted Butternut Squash, Brussel Sprouts & Onion […]

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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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