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Butternut squash, Brussels sprouts, & onions is such an underrated veggie combination. It may sound like an odd one if you’ve never tried it – but trust me. It is one of the best roasted veggie side dishes you’ll ever make!
If you’re new to roasting veggies, we DO need to talk real quick about a few things first – but I’ll keep it short and sweet, I promise.
What oil is best for roasted butternut squash, Brussels sprouts, onions, and other vegetables?
This is a very popular question, and one that’s sometimes heavily debated.
These are my top choices for oils / fats to roast your vegetables with:
- Avocado Oil: Why? Because it has a higher smoke point, & I also think it tastes the best.
- Olive Oil: This is always a big hitter because it’s healthy & versatile – a lot of people use it. But avocado oil has a higher smoke point & is better suited to roasting at a higher temperature. Note: Definitely avoid Extra Virgin Olive Oil (EVOO) if you’re cooking at higher temps – EVOO should only be used with low heat.
- Ghee: This is just clarified butter, and in this house we LOVE butter, so it’s a no brainer – especially if you’re roasting hearty veggies, like potatoes.
What oils to avoid when roasting vegetables
I’m sure I’m going to catch some flack for this list, but these are oils that I avoid cooking with because of how they’re made, and the effects they have on our bodies. It’s simply my preference not to use them, so if you absolutely want to, go ahead.
Just be mindful of those smoke points…and maybe do a little Google search to see why I’m not a fan of them.
- Vegetable Oil
- Canola Oil
- Grapeseed Oil
- Sunflower Seed Oil
- Palm Oil
- Soybean Oil
- Safflower Oil
- Corn Oil
- Cottonseed Oil
- Peanut Oil
- Rice Bran Oil
What do you need to roast butternut squash, Brussels sprouts, and onions?
Here’s a quick reference list for what you’re going to need:
…yep, that’s it! We love recipes with short ingredients lists and whole nutritious veggies. This is definitely a keeper for that!
Let’s get cooking!
Oven Roasted Butternut Squash, Brussels Sprouts, & Onions Recipe
- Large Sheet Pan
- Large bowl
- Large Spoon or Spatula
- Parchment Paper optional
- 2¼ cups Fresh Butternut Squash Cubed
- 15-20 Fresh Brussels Sprouts Washed & halved
- ½ – 1 Fresh Onion Diced, or Sliced
- 2-3 tbsp Avocado Oil or oil of choice
- ¾ tsp Salt
- ½ tsp Ground Black Pepper
- Garlic Powder optional to taste
- Preheat your oven to 425℉.NOTE: If you're using a cooking oil with a lower smoke point, you'll need to lower the temperature, and increase your cooking time.
- In a large bowl, add your cubed butternut squash, washed & halved Brussels sprouts, diced or sliced onion, avocado oil,¾ tsp of salt, & ½ tsp of pepper. Stir well to coat all pieces.NOTE: Add a dash of garlic powder if desired.
- Once all pieces are coated with your oil and seasonings, spread them evenly on your large parchment paper lined sheet pan.
- When oven is preheated, place your sheet pan in the oven, and let the vegetables cook for about 25-30 minutes, flipping them once closer to the end.
- When your veggies have started to char a bit on the edges, and when they are fork tender, carefully remove the sheet pan from the oven & let cool a few minutes before serving.
- Dish out your veggies, & enjoy!
Recipe Tips for Roasted Butternut Squash, Brussels Sprouts, and Onions
Here are a few quick tips for you:
Fresh vs. Frozen Veggies: This recipe is going to taste the best if you use fresh. I’ve tried it with frozen, and it’s OKAY. But it’s not as good as using fresh – therefore I’d definitely advise that you use fresh!
Store Bought Prepped Veggies: Depending on how they’re prepared & cut, these can work just fine! I honestly buy cubed butternut squash quite often because it can be a hassle to cut a fresh one.
Cooking Time: Use the time on the card as a guideline. If you’d like them a little more roasted, add more time! Just keep a close eye on it.
Onion: I used a sweet onion, and diced it. You can also use a white onion, or a yellow onion for this recipe.
Garlic Powder: I really like just adding a shake or two of garlic powder to this – but you don’t have to. You definitely don’t want the garlic to overpower the recipe.
Oil: You can get by with two tablespoons, but I usually end up using three. I will leave the amount to use up to you!
If you made these, please rate the recipe & leave a comment below – I’d love to hear what you think!
Check out my main Recipe Page for other comfort food recipes, and keto / low carb recipes. Sharing is caring, y’all – Pin this to your favorite recipe board, & share with your friends & on socials. They’re going to want to make this!
Thanks for stopping by! Stay tuned for more recipes to come.