Embrace the flavors of fall with this Roasted Delicata Squash and Brussels Sprouts recipe. Sweet, nutty delicata squash pairs perfectly with the caramelized, slightly crispy Brussels sprouts in this simple yet satisfying side dish.
Whether you’re serving it as part of a holiday feast or a cozy weeknight dinner, this Roasted Delicata Squash and Brussels Sprouts recipe brings warmth, comfort, and a delicious blend of fall-inspired flavors to your table.
Roasted Delicata Squash and Brussels Sprouts
Ingredients
- 2 Delicata Squash
- 2 tbsp Extra Virgin Olive Oil, divided
- ½ tsp Sweet Paprika
- ½ tsp Ground Cinnamon
- 1 Red Onion (medium), sliced
- 1 lb Brussels Sprouts, trimmed and halved
- 1 tsp Kosher Salt, divided
- 1 tsp Black Pepper
- Balsamic Glaze (to drizzle on top)
Instructions
- Preheat oven to 425*F.
- Line sheet pan with parchment.
- Halve squash lengthwise, remove seeds, and slice into ½ inch slices.
- Toss squash with 1 tbsp olive oil, ½ tsp salt, paprika, and cinnamon.
- Spread seasoned squash onto half the baking sheet.
- Toss Brussels sprouts and onions with 1 tbsp oil, 1/ tsp salt, and pepper.
- Spread seasoned Brussels sprouts and onions onto the other half of sheet pan.
- Bake 25-30 minutes, or until veggies are browned and tender.
- Drizzle with balsamic glaze and serve warm.
