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 quick recipe, ready in about 55 minutes, pairs butternut squash, Brussels sprouts, and 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 "Build a week of meals around this recipe" 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 butternut squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp fresh or 1/2 tsp dried thyme
• 1 tbsp fresh or 1/2 tsp dried rosemary
• 2 garlic cloves, minced

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.