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4.3 from 17 votes

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.
Prep Time5 mins
Cook Time36 mins
Total Time41 mins
Course: Side, Vegetable
Cuisine: Fall, Thanksgiving, Winter
Servings: 6 - 8 servings
Author: Basil and Bubbly


  • 1 lb brussels sprouts trimmed, halved
  • 1 lb butternut squash chopped into 1/2" cubes
  • 1 red onion cut in half, and each half cut into 6 chunks
  • 1 1/2 tablespoons olive oil
  • 2 tablespoon real maple syrup
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.