Roasted Brussels Sprouts and Butternut Squash With Medjool Dates
Recipes From the Garden

Roasted Brussels Sprouts and Butternut Squash With Medjool Dates

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

For the roasted vegetables

For the dressing

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.
image of completed dish for Roasted Brussels Sprouts and Butternut Squash With Medjool Dates

Roasted Brussels Sprouts and Butternut Squash With Medjool Dates

by Carrie Ann | The Leafy Little Home
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!
5 from 20 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4
Calories 298 kcal

Ingredients
  

For the roasted vegetables

For the dressing

Instructions
 

  • Preheat oven to 450°F.
  • Slice Brussels sprouts in half, top to bottom. Place sprouts cut side down on baking sheet.
  • Peel butternut squash, remove seeds, and chop squash into ¾" cubes. Place squash cubes on baking sheet with Brussels sprouts.
  • Drizzle avocado oil over vegetables, and mix with your hands to evenly coat. Spread veggies out to cover 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 from oven and set aside to cool slightly before transferring to a serving dish.
  • Drizzle vegetables with the 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.

Notes

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.

Nutrition

Serving: 270gCalories: 298kcalCarbohydrates: 40.11gProtein: 5.63gFat: 15.72gSaturated Fat: 2.011gPolyunsaturated Fat: 2.095gMonounsaturated Fat: 10.944gTrans Fat: 0.004gSodium: 761mgPotassium: 999mgFiber: 8.1gSugar: 19.61gVitamin A: 12941IUVitamin C: 120.3mgCalcium: 120mgIron: 2.74mg
Keyword Brussels sprouts, butternut squash, Christmas, dairy free, gluten free, lactose-free, Medjool dates, Paleo, Thanksgiving, Whole30
Like this recipe?Leave a rating and comment!

Have you tried my recipe for roasted Brussels sprouts and butternut squash with Medjool dates? I’d love to hear how you liked it in the comments below!

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41 Comments

  1. YES! I have been searching for ways to cook with Brussel sprouts and get them into my diet. I am eager to try it with the dates. Anything to sweeten those bad boys.

    1. Elizabeth, you’re going to loooove this recipe if you’re looking to eat more Brussels sprouts. The roasting and caramelization make them taste amazing!

  2. Kuntala Bhattacharya says:

    5 stars
    I love dates and the recipe with sprouts is new learning for me. Looks healthy so I will definitely want to try it out.

    1. Hi Kuntala, I bet you’ll enjoy this healthy recipe – I love dates, too, and they add just the right amount of sweetness to this side dish. Enjoy!

  3. I must admit, brussels sprouts are not one of my favorite veggies. But then again, I have never tried them in roasted form and that could make all the difference, as I do love roasted veggies!

    1. Hi Bryan, roasting absolutely transforms the Brussels sprouts. I hope you give them a try!

  4. Yum! Love the addition of the Medjool Dates, sounds so perfect.

    1. Hi Lindsay, Medjool dates are so yummy, aren’t they? This recipe has just enough to give the dish a little extra sweetness 😀

  5. 5 stars
    I love your Roasted Brussels Sprouts and Butternut Squash With Medjool Dates recipe. It sounds so yummy! Can’t wait to try it tonight. I will gather the ingredients.

    1. Hi Emman, I hope you enjoy your Brussels sprouts and butternut squash – enjoy, and let me know what you think!

  6. 5 stars
    WOW! Love the look of this recipe. Three of my favourite ingredients sprouts, butternut squash and dates. Never thought of including dates with a sprout dish but I imagine the sweetness will be really tasty. Will pin the recipe for later this week. Thanks. x

    1. Hi Jacq, I bet you’ll love this side dish! The chopped dates do give it that extra-yummy hint of sweetness 😀

  7. I admit Brussel sprouts are not my favorite veggie — not anyone in my family’s either LOL. The butternut squash is the saving grace for me here. Do you have any sub suggestions for the Brussel sprouts here? We love roasting veggies but I won’t be able to make that fly! LOL

    1. Hi Dominique, I know a lot of people who’ve been turned off from Brussels sprouts because of their bitter taste – but this method really removes all the bitterness! If you’re dead-set on not eating them, you could substitute a second winter squash like kabocha or delicata. Beets or sweet potato could also be good options, or broccoli if you’d prefer something green. If you do sub with broccoli, I’d roast for 25 minutes max and be sure to not cut your squash cubes too large 🙂

  8. 5 stars
    I love all of these ingredients separate, why not put them together!

    1. Hi Denise, that was my thought exactly, and they work so well together!

  9. Brussel sprouts is my favorite veggie. But I never put with dates. I think will try this recipe as my diet food.

    1. Hi Yudith, you’re going to love them even more with the dates! Enjoy!

  10. Roasting Brussel sprout is yummy. I had try this. This recipe is looks nice combo and very healthy. Will put this on my healthy food.

    1. Hi Vera, this roasted winter vegetable recipe is a great healthy choice, packed with vitamin C, vitamin A and fiber. It’ll make a perfect addition to your healthy food list!

  11. 5 stars
    This Roasted Brussels Sprouts and Butternut Squash With Medjool Dates recipe will surely be the new hit in our home.

    1. Hi Chef Dennis, I’m so glad to hear that! Enjoy!

  12. Soheila says:

    5 stars
    this sounds like such a great recipe! I love how you added medjool dates! Such a great twist on regular roasted veggies.

    1. Hi Soheila, the Medjool dates really do make these roasted Brussels sprouts and squash extra-special. Hope you enjoy making this recipe!

  13. 5 stars
    These look so delicious! I love the combination of Brussels Sprouts and squash!

    1. Hi Biana, I love that combo too! It’s such a cozy, filling side dish on a cold day 🙂

  14. 5 stars
    How did you know that medjool dates are my new obsession, and I had two hulking butternut squash sitting on my counter?! Yum!

    1. Hi Lillie, that’s so funny – I must have read your mind!! I bet I know what you’ll be making with those! 😀

  15. wow. this looks so yummy. plus, the ingredients are all natural! so healthy. id love to try this recipe at home…

    1. I hope you do try this recipe, and let me know what you think! Thanks for reading!

  16. 5 stars
    I think that your mom and mine cooked from the same book! My mom used to use frozen Brussels sprouts, which taste bitter from the get-go. Now that I use fresh, I really like my sprouts. The butternut squash makes for a great combination!

    1. Hi Michelle, I bet they did! 😀 My mom used frozen butternut squash purée (and turnips, too). I’m so glad she didn’t use the frozen Brussels sprouts – I’ve only ever had fresh, but the frozen ones sound awful! Fresh Brussels sprouts roasted are just so delicious!

  17. Steven Morrissette says:

    It is one of those recipes that just looks so good. And I truly love the taste of butternut squash.

    1. Hi Steven, isn’t roasted butternut squash so delicious? I bet you’ll love this recipe!

  18. Natalie says:

    5 stars
    Love that you used dates here in this recipe. I will give it a try. Looks delicious.

    1. Hi Natalie, hope you enjoy my recipe! The Medjool dates give it just a little extra hint of sweetness 🙂

  19. Alexandra says:

    5 stars
    Such a delicious side dish, full of flavour! Love the use of Medjool dates!

  20. 5 stars
    An excellent idea to add Medjool dates! I always think sprouts and butternut squash need a bit of sweetness to bring out the best flavours. This is perfect!

    1. Thanks, Marcellina! The Medjool dates add just that hint of sweetness the veggies need 🙂

  21. Wow….this is a very detailed dish! I see a lot of ingredients that I love, in there. I hope to give it a try.

    1. Hi Ntensibe, if you love Brussels sprouts and squash, you’re going to adore this recipe. Let me know how it comes out!

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