Add Preferred SourceI still remember the first time I made this on a crisp fall evening with wood smoke in the air and winter setting in. I wanted something warm and comforting with the natural sweetness of the squash and a little balsamic tang to balance it out. The moment those vegetables hit the oven, the whole kitchen smelled amazing. And honestly, I've been making it ever since.
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This recipe quickly became a favorite for weeknight dinners or casual Sunday meals. Everything cooks on one pan, which makes clean-up effortless, and the balance of flavors from the rosemary, garlic, and balsamic is just right. It's the kind of dish that makes everyone wander into the kitchen wondering what's cooking.
A Cozy Fall Favorite
When the evenings start to cool off, this roasted mix is exactly what I want coming out of the oven. Butternut squash, Brussels sprouts, and potatoes may be simple Southern staples, but this whole dish comes together with almost no effort at all. Just toss everything on a sheet pan, season it up, and let the oven do the work. It feels just as welcome on a Thanksgiving table as it does on a quiet weeknight with a slice of cornbread, right at home in any Southern kitchen.
Ingredients
How to Make Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes
Preheat your oven to 400°F. I love using a good-quality oven that holds a steady temperature, because even roasting ensures each vegetable cooks evenly.
In a large half-sheet baking pan, combine the chopped butternut squash, halved Brussels sprouts and baby potatoes, shallots, and garlic. Drizzle with olive oil, sprinkle the chopped rosemary, add the salt and black pepper, and drizzle the balsamic vinegar. Using your hands or a silicone spoonula, toss everything gently until the vegetables are evenly coated.
Spread the vegetables into a single layer on the pan. This ensures they roast rather than steam. Bake for 25 to 30 minutes, until the squash and potatoes are tender when pierced with a fork. I like to check halfway through and give the pan a gentle shake to help them brown evenly.
Serving Suggestions
These Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes are the kind of side dish that works with almost anything, which makes them easy to build a meal around. Serve them with Oven-Baked Chicken Thighs with Creamy Onion Gravy for a cozy dinner, pair them with Seared Salmon with Avocado Salsa for something lighter, or add Smothered Pork Chops for a simple, satisfying supper. However you serve them, they are sure to round out the plate beautifully.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place them in a 350°F oven for about 10 minutes to crisp them up again. You can also freeze the cooked vegetables for up to two months, then reheat in the oven until warmed through.
Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes
Equipment
Ingredients
- 4 cups butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 cups Brussels sprouts halved
- 2 cups baby potatoes halved
- 2 shallots trimmed and cut in half
- 4 cloves garlic halved if larger
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary finely chopped
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Combine the butternut squash, Brussels sprouts, potatoes, shallots, and garlic on a half-sheet baking pan. Add the olive oil, rosemary, balsamic vinegar, salt, and pepper. Toss until the vegetables are evenly coated. Spread the vegetables into a single layer on the pan.
- Bake on the center rack for 25 to 30 minutes, until the squash and potatoes are fork tender and the edges are golden. Turn the vegetables halfway through for more browning. Remove from the oven and serve right away or transfer to a platter.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
