Roasted Brussels Sprouts and Squash

I’m one of those people who has always claimed to hate brussel sprouts, even though I had never tried them. I decided to give them a try and was surprised at how easy they were and how great they tasted! The butternut squash made me a lot less nervous to give them a try, and I was not disappointed. This is the perfect recipe for anyone else who “hates” brussel sprouts even though they have never tried them. We may just change your mind! 😉

Serves: 6

Roasted Brussels Sprouts and Squash in Dijon Vinaigrette

Delicious Roasted Brussel Sprouts and Squash in Dijon Vinaigrette

20 minPrep Time

20 minCook Time

40 minTotal Time

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  • 3 cups Brussels sprouts
  • 1 butternut squash
  • 1 cup pecans
  • 1 Tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon white rice vinegar
  • salt and pepper, to taste


  1. Preheat oven to 425 degrees
  2. Wash Brussels sprouts and remove outside layer of yellow leaves
  3. Half Brussels sprouts vertically down center through core, and trim off stem
  4. Peel and remove seeds from squash, cut into bite size pieces
  5. Place squash, Brussels sprouts, and pecans into large bowl
  6. In separate small bowl, whisk together oil, mustard, and vinegar
  7. Pour mustard mixture over vegetables and toss until evenly coated
  8. Spread vegetables and pecans evenly on cookie sheet and bake for 20-25 minutes or until vegetables are cooked all the way through
  9. Sprinkle with salt and pepper and serve

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