Herb-Roasted Butternut Squash & Brussels Sprouts

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Sweet and savory roasted vegetables with a herby crust for a colorful side dish. This French-inspired quick recipe, ready in about 55 minutes, pairs butternut squash, Brussels sprouts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and cubed butternut squash
• 1 lb, trimmed and halved Brussels sprouts
• 2 tbsp olive oil
• 1 tbsp fresh or 1/2 tsp dried thyme
• 1 tbsp fresh or 1/2 tsp dried rosemary
• 2, minced garlic cloves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb butternut squash cubes and 1 lb Brussels sprouts halves with 2 tbsp olive oil, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, and 2 minced garlic cloves.
2. Step 2: Spread the mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and the Brussels sprouts are caramelized and crispy.
3. Step 3: Remove from oven and sprinkle with additional fresh herbs if desired. Serve warm as a side or as a vegetarian main dish.