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Roasted Butternut Squash Brussels Sprouts and Sweet Potatoes with 5 Bold Flavors

Roasted Butternut Squash, Brussels Sprouts, and Sweet Potatoes
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Experience bold flavors in every bite of roasted butternut squash Brussels sprouts and sweet potatoes that satisfy your hunger and warm your soul

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled (optional) and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika or fresh rosemary (optional)

    • Instructions

  • Preheat your oven to 425°F (220°C). A hot oven helps the veggies get nice caramelization.
  • Put the cubed butternut squash, halved Brussels sprouts, and sweet potatoes in a large bowl. Drizzle with olive oil.
  • Add salt, pepper, garlic powder, and your optional smoked paprika or rosemary if you want.
  • Toss everything together so each piece gets coated evenly.
  • Spread the veggies in a single layer on a large baking sheet. Don’t overcrowd; they need space to roast well.
  • Place the baking sheet in the hot oven. Roast for 25–30 minutes, stirring halfway through to brown all sides evenly.
  • Check for tenderness: the butternut and sweet potatoes should be fork-tender and the Brussels sprouts edges slightly crisp and caramelized.
  • Remove from the oven and let rest for a few minutes before serving. This lets flavors settle and juices thicken.
  • If you want extra crispiness, switch to the broiler for the last 3–5 minutes while watching closely so nothing burns.

    • Notes

    A cozy, easy-to-make fall dish featuring caramelized roasted butternut squash, Brussels sprouts, and sweet potatoes with a perfect blend of sweet and savory flavors.

    Find it online: https://www.theworstme.com/roasted-butternut-squash-brussels-sprouts-and-sweet-potatoes-recipe/