Caramelized Butternut Squash and Brussel Sprouts -

When roasting, the natural sweetness in the squash really comes out. It is sticky and caramelized and just delicious! If you think you don’t like brussel sprouts, try cooking them this way!

Add Favorite
  • Rating:   5
  • Prep.:  10 min
  • Cook Time:  40min


  • 1 Butternut Squash
  • 20 Brussel Sprouts, halved
  • 1 Onion, peeled and quartered
  • 5 Garlic Cloves, separated and peeled
  • 1 Jalepeno pepper, chopped very finely (Optional)
  • 2 Sprigs Fresh Rosemary
  • 5 Sprigs Fresh Thyme
  • 3 Tbsp. Olive oil
  • 2 Tbsp. Balsamic Vinegar
  • Salt and Pepper to taste


  1. Preheat the oven to 400 F (205 C).
  2. To prepare the squash, cut it down the middle and scoop out all the seeds from the center of both halves. Discard the seeds (or use in another recipe). Turn the halves cut side down on your chopping board and slice thinly (about 1/8 inch slices).
  3. Combine the squash slices with all remaining ingredients and mix well.
  4. Spread veggies out in a single layer on a parchment lined baking sheet. Bake at 400 for about 40 minutes, tossing halfway through baking.


Get Organized