Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes
Zuzana Paar
Golden butternut squash, tender baby potatoes, and caramelized Brussels sprouts roast together with garlic, shallots, and rosemary. A quick, flavorful side for weeknight dinners, holiday meals, or cozy gatherings.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 121 kcal
- 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
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.
Serving: 1 cupCalories: 121kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 597mgPotassium: 677mgFiber: 4gSugar: 4gVitamin A: 10166IUVitamin C: 55mgCalcium: 72mgIron: 2mg
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.
Keyword Roasted Brussels sprouts recipe, Roasted vegetables sheet pan, Sheet pan roasted squash and potatoes