Roasted Maple Brussels & Squash

Roasted Maple Brussels & Squash is the ultimate cozy fall side dish that feels both elegant and effortless. First, Brussels sprouts roast until golden and crisp on the edges. Meanwhile, butternut squash caramelizes beautifully, developing deep natural sweetness. Then, crispy bacon adds savory richness, while a light maple-Dijon glaze ties everything together.

Because roasting enhances natural sugars, this dish delivers bold flavor with simple ingredients. Plus, the feta melts slightly over the warm vegetables, adding creamy contrast and brightness. Although it looks impressive, it’s surprisingly easy to prepare, which makes it perfect for weeknights, gatherings, or holiday dinners.

Interestingly, maple syrup has long been paired with roasted vegetables in North American cooking. Its natural sweetness balances earthy produce beautifully. Today, it remains a favorite way to elevate seasonal ingredients.

Whether served as a hearty side or centerpiece vegetable dish, this recipe disappears fast.

Recipe Yield: 4 servings

INGREDIENTS

1 lb Brussels sprouts, trimmed and halved
3 cups butternut squash, peeled and ¾-inch cubes
4 slices thick-cut bacon, diced
3 Tbsp olive oil
2 Tbsp pure maple syrup
1 Tbsp Dijon mustard
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
¾ cup feta cheese, finely crumbled
1 Tbsp fresh thyme leaves

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

2. Season vegetables:
In a large bowl, combine Brussels sprouts and butternut squash. Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and red pepper flakes. Toss thoroughly until evenly coated.

3. Arrange and add bacon:
Spread vegetables in a single layer on the baking sheet. Scatter diced bacon evenly over the top, allowing some pieces to touch the pan for crisping.

4. Roast until caramelized:
Roast for 25–30 minutes, stirring once halfway through, until vegetables are fork-tender and deeply golden and bacon is crisp.

5. Prepare maple glaze:
Meanwhile, whisk maple syrup and Dijon mustard in a small bowl.

6. Glaze and finish roasting:
Remove pan from oven, drizzle glaze evenly over vegetables, toss gently, and return to oven for 5 additional minutes to set the glaze.

7. Finish and serve:
Transfer to a serving bowl. Sprinkle finely crumbled feta and fresh thyme over the warm vegetables. Serve immediately.

Helpful Tips to Perfect This Recipe

• Maximize caramelization: Spread vegetables in a single, uncrowded layer. Otherwise, they steam instead of roast, reducing flavor depth and texture.
• Cut squash evenly: Keep cubes around ¾ inch for consistent cooking. Smaller cubes roast faster and blend more naturally with Brussels sprouts.
• Add feta last: Always sprinkle feta after roasting. This preserves its creamy texture while preventing excess melting and moisture.