Roasted Brussels Sprouts and Butternut Squash With Medjool Dates

Name: Roasted Brussels Sprouts and Butternut Squash With Medjool Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb butternut squash; 1 lb Brussels sprouts; 2 tbsp avocado oil; 1 tsp sea salt; black pepper; 1 tsp extra virgin olive oil; ¼ cup Medjool dates; 2 tsp mustard powder; 1 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil; ¼ tsp sea salt ((two pinches)); black pepper

by Carrie Annupdated on February 24, 2021January 17, 202141 Comments

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This roasted Brussels sprouts and butternut squash recipe is a super-easy side dish, made with healthy oils, salt and pepper, and a tiny bit of added sweetness from the dates. It’s even Whole30 compliant!

Do you think you don’t like Brussels sprouts? Let me tell you, this recipe is going to change your mind! Roasting the sprouts until they caramelize and just begin to char turns them into morsels of yummy goodness.

When I was growing up, it was a well-known fact that kids didn’t like Brussels sprouts. Never mind the fact that my family never served them—I bought right into the legend and would make the requisite disgusted face if anyone mentioned sprouts. It’s just what you did.

Even though my mom never forced us to eat Brussels sprouts, she did make another veggie side dish that I thought was vile—butternut squash. For reasons unknown, my mom truly enjoyed boiled and mashed butternut squash with no butter, no seasoning, and no added sweetener. She’d eat it up with gusto while I tried to hide mine under my baked potato.

If you had told eight-year-old me that decades later I’d be happily eating both Brussels sprouts and butternut squash I’d have told you you were nuts.

image of side dish with the text: easy oven-Roasted Brussels Sprouts and Butternut Squash With Medjool Dates and mustard-balsamic vinaigrette, whole30, paleo, gluten-free, vegan

It’s really all in the way that you cook it! Roasting winter veggies like Brussels sprouts and butternut squash cuts out any bitterness and really brings out their nutty flavor.

Adding a handful of naturally-sweet Medjool dates to the sprouts and squash adds more mellow sweetness. Finish it off with a tangy mustard-balsamic vinagrette (recipe included), and this side dish will turn any Brussels sprouts skeptic into a true believer.

If you or your family have special dietary needs, this recipe is vegan, gluten-free, dairy-free, nut-free, Whole30 compliant and paleo. It has zero added sugar—the sweetness comes from caramelization and the natural sugar found in the dates.

This easy side dish recipe is quick to make for a weeknight dinner, but festive enough for a holiday side if you just double or triple the recipe. You can pre-cut your veggies the day before to save time when you’re making a large batch.

You may also like: Delicious Recipes With Winter Vegetables

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How to make roasted Brussels sprouts and butternut squash with Medjool dates and mustard-balsamic vinaigrette

Equipment and ingredients

a heavy-duty baking sheet or a large, shallow stoneware baking dish

For the roasted vegetables

1 lb butternut squash
1 lb Brussels sprouts

2 tbsp avocado oil
1 tsp sea salt
black pepper

1 tsp extra virgin olive oil
¼ cup Medjool dates

For the dressing

2 tsp mustard powder

black pepper

I’ve included links for the non-perishable ingredients from Thrive Market. They’re a great low-cost source of organic and additive-free essentials for Whole30, paleo, and clean-eating diets. I’ve been a member since 2016! Sign up for your own risk-free membership here.

Prepare the Brussels sprouts and butternut squash

Start by preheating the oven to 450°F.

Slice the Brussels sprouts in half, top to bottom. Place sprouts cut side down on the baking sheet or baking dish.

Peel the butternut squash, remove seeds, and chop squash into ¾” cubes. Place squash cubes on the baking sheet with the Brussels sprouts.

Time-saving tip: to make peeling the butternut squash faster and easier, cut off both ends of the squash and prick it all over with a fork. Pop the squash in the microwave for 2-3 minutes to soften the outermost layer.

Drizzle avocado oil over the vegetables, and mix with your hands to evenly coat. Spread the veggies out to cover the entire sheet, then sprinkle with salt and pepper.

Roast in the oven for 30 minutes, turning the vegetables twice during cooking.

While the sprouts and squash are roasting, chop your dates into pea-sized pieces. Sprinkle the chopped dates over the vegetables when there’s five minutes roasting time left.

Remove the baking dish from the oven and set aside to cool slightly before transferring the vegetables to a serving dish.

Drizzle the roasted vegetables with olive oil and toss to coat.

To make the dressing

In a small bowl, combine the olive oil, balsamic vinegar, mustard powder, salt and pepper. Whisk with a mini-whisk or fork until emulsified.

Just before serving, pour the dressing over the roasted vegetables and toss gently. Serve hot or warm. The leftovers (if you actually have any) even taste great cold!

Recipe substitutions

In place of the Medjool dates, you can use golden raisins (sultanas), dried apricots, dried cranberries, or any other dried fruit you like. (Check the ingredients for added sugar or sulfites if you’re doing Whole30).

If you don’t have avocado oil on hand, you can substitute your preferred cooking oil that has a high smoke point, like almond oil, grapeseed oil, sesame oil, or sunflower oil. I avoid cooking with olive oil at high temps because it has a lower smoke point.
In place of the butternut squash, you can substitute another hard winter variety like acorn, delicata, or kabocha squash.

Roasted Brussels Sprouts and Butternut Squash With Medjool Dates

by Carrie Ann | The Leafy Little Home

5 from 20 votes

Print Pin

Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings

Calories 298 kcal

Equipment

Shallow stoneware baking dish