Roasted Brussels Sprouts & Butternut Squash with Maple-Balsamic Glaze

This Roasted Brussels Sprouts & Butternut Squash with Maple-Balsamic Glaze is a cozy, colorful dish that brings together sweet, savory, and tangy flavors in perfect balance. The vegetables roast until caramelized and golden, while the maple-balsamic glaze adds a glossy finish and rich depth. It’s simple to prepare yet elegant enough for a holiday table — a true Mediterranean-inspired side that complements everything from roasted chicken to grilled fish.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

For the Vegetables

1 lb (450 g) Brussels sprouts, halved

1 small butternut squash, peeled and cubed (600 g)

2 tbsp (30 ml) olive oil

Salt & pepper, to taste

For the Glaze

3 tbsp (45 ml) maple syrup

2 tbsp (30 ml) balsamic vinegar

Optional Garnish:

Chopped fresh parsley

Instructions

Preheat the Oven

Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Prepare the Vegetables

In a large bowl, toss the halved Brussels sprouts and cubed butternut squash with olive oil, salt, and pepper until evenly coated.

Roast Until Caramelized

Spread the vegetables out in a single layer on the baking sheet.

Roast for 25–30 minutes, stirring once halfway through, until the edges are golden brown and slightly crisp.

Make the Maple-Balsamic Glaze

While the vegetables roast, whisk together maple syrup and balsamic vinegar in a small bowl.

For a thicker glaze, simmer the mixture in a small saucepan for 2–3 minutes over medium heat until slightly reduced.

Combine and Serve

When the vegetables are tender and caramelized, remove them from the oven.

Drizzle the maple-balsamic glaze over the roasted vegetables and toss gently to coat.

Sprinkle with fresh parsley just before serving for a bright, fresh finish.

Serving Suggestion:
Serve warm as a side dish with roasted chicken, turkey, or grilled salmon. It also pairs beautifully with couscous or quinoa for a hearty vegetarian meal.

Prepping the Vegetables

Uniform size matters: Cut the Brussels sprouts and squash into similar bite-sized pieces so they roast evenly.

Trim the sprouts properly: Remove any tough outer leaves and trim the stem ends slightly before halving.

Peel carefully: A vegetable peeler works best for butternut squash. To make it easier, microwave the whole squash for 2–3 minutes first—it softens the skin.

Tips

High heat = caramelization: Roast at 425°F (220°C) to get golden, crispy edges without drying them out.

Don’t overcrowd the pan: If the vegetables overlap, they’ll steam instead of roast. Use two trays if necessary.

Flip halfway: Stir once during roasting so everything cooks evenly and develops that delicious, roasted flavor.

Adjust sweetness: If you prefer a less sweet dish, reduce the maple syrup to 2 tablespoons or add a touch more balsamic vinegar.

Make it thicker: Simmer the glaze for a few minutes to reduce it until syrupy before tossing with the vegetables.

Add depth: A small drizzle of soy sauce or a pinch of Dijon mustard in the glaze enhances the savory balance.

Variations

Mediterranean Twist: Add crumbled feta or goat cheese on top before serving. The salty contrast works beautifully with the sweet glaze.

Nutty Crunch: Sprinkle toasted almonds, pecans, or pine nuts for texture.

Herb Upgrade: Swap parsley for thyme, rosemary, or sage—these herbs complement roasted vegetables well.

Spicy Kick: Add a pinch of red chili flakes or a drizzle of harissa for mild heat.

Citrus Note: Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

Serving Ideas

Serve as a warm side dish with roast chicken, turkey, or fish.

Toss with quinoa, farro, or couscous for a hearty vegetarian main.

Use leftovers in wraps, grain bowls, or even on a bed of greens for a next-day salad.

Q&A

Q: Can I make this dish ahead of time?
Yes. You can roast the vegetables a few hours in advance, then reheat them in a 375°F (190°C) oven for 10 minutes. Add the maple-balsamic glaze right before serving to keep them glossy and flavorful.

Q: How do I keep the Brussels sprouts from turning soggy?
Avoid overcrowding the baking sheet and make sure the vegetables are well-dried before roasting. Moisture causes steaming, which prevents crisping.

Q: Can I substitute the maple syrup?
Absolutely. Honey or agave syrup both work as substitutes, though honey will give a slightly richer flavor.

Q: What’s a good substitute for butternut squash?
You can use sweet potatoes, pumpkin, or acorn squash. They all roast beautifully and pair well with Brussels sprouts and balsamic glaze.

Q: Can I make this recipe vegan or gluten-free?
It’s already both! Just double-check that your balsamic vinegar and maple syrup are pure (without added caramel coloring or gluten-based thickeners).

Nutrition

(per serving, serves 4)

(Approximate values)

Calories: 210 kcal

Protein: 4 g

Carbohydrates: 30 g

Fiber: 6 g

Total Fat: 9 g

Saturated Fat: 1 g

Sodium: 150 mg

Sugar: 12 g

Vitamin A: 180% DV

Vitamin C: 100% DV

Iron: 10% DV

This dish is packed with fiber, antioxidants, and vitamin-rich vegetables, offering a balance of healthy fats and natural sweetness.

Conclusion

Roasted Brussels Sprouts & Butternut Squash with Maple-Balsamic Glaze is a vibrant side dish that perfectly balances earthy, sweet, and tangy notes. The caramelized vegetables pair beautifully with the glossy glaze, creating a warm and satisfying flavor profile. It’s simple to prepare, nutrient-dense, and versatile—ideal for both weeknight dinners and festive gatherings. Whether served alongside roasted meats or as part of a plant-based spread, this dish adds a touch of Mediterranean-inspired elegance to any meal.