Sweet butternut squash, earthy Brussels sprouts, and tender baby potatoes roast together with garlic, shallots, and fresh rosemary until everything is caramelized and delicious. This is the kind of dish that looks impressive but requires minimal effort, and it’s perfect on every fall or holiday table.
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I make this Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes side dish often during the cooler months because it’s so simple and always turns out perfectly. Everything roasts together on one pan, which means less cleanup and more time to focus on the rest of the meal. The combination of sweet squash, slightly bitter Brussels sprouts, and creamy potatoes is perfectly balanced, and the rosemary and balsamic vinegar make it taste like something from a restaurant. It pairs beautifully with roasted chicken, pork chops, or even as a vegetarian main dish.
Ingredients
- Butternut squash – Pick a firm, heavy squash with deep orange flesh. Pre-cut works in a pinch, but fresh-cut cubes roast up sweeter.
- Brussels sprouts – Choose small, tight sprouts with bright green leaves. Trim the ends and remove any loose outer leaves for even roasting.
- Baby potatoes – I like yellow or red baby potatoes for their creamy texture. No peeling needed, just scrub well.
- Shallots – Shallots add mild sweetness that balances the earthy vegetables. Look for ones that feel firm and heavy.
- Garlic cloves – Always use fresh garlic for the best flavor. Jarlic will not give you the same punch.
- Olive oil
- Fresh rosemary – Fresh rosemary adds a bright, herbaceous flavor. Strip the leaves from the stems before chopping.
- Salt and ground black pepper
- Balsamic vinegar – You could also use apple cider vinegar. I’ve used both and they’re both good options.
How To Make Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating your oven to 425°F so it’s fully preheated when the vegetables go in. Line a half-sheet pan with parchment paper if you prefer easier cleanup.
Place the butternut squash cubes, halved Brussels sprouts, halved baby potatoes, shallots, and garlic on a half-sheet baking pan. Drizzle the olive oil and balsamic vinegar over the vegetables, then sprinkle with the chopped rosemary, salt, and pepper. Use your hands or tongs to toss everything together until all the vegetables are evenly coated with the oil, vinegar, and seasonings.
Spread the vegetables out into a single, even layer on the pan, making sure not to overcrowd them. Overcrowding prevents proper caramelization and can make the vegetables steam instead of roasting. If needed, use a second baking sheet.
Place the pan on the center rack of your preheated oven and roast for 25 to 30 minutes, or until the butternut squash and potatoes are fork-tender and the edges of the vegetables are golden brown and caramelized. For even more caramelization, you can flip the vegetables halfway through cooking with a fish spatula, though this is optional.
Remove from the oven and serve immediately, or transfer to a serving platter. These vegetables are delicious hot from the oven or at room temperature.
Serving Suggestions
This Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes is a versatile side dish that pairs beautifully with almost any protein. Serve it alongside roasted chicken, grilled steak, pork tenderloin, or baked salmon. It’s also hearty enough to serve as a vegetarian main dish; just add a fried egg on top or serve it over quinoa or couscous. For extra flavor, finish with a sprinkle of crumbled goat cheese or toasted walnuts.
Storage Tips
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for about 10 minutes to restore some of the crispness, or warm them in a skillet over medium heat. Avoid microwaving if possible, as it can make the vegetables soggy. These vegetables are also delicious cold and can be added to grain bowls or salads.
Sheet Pan Roasted Butternut Squash, Brussels Sprouts, and Potatoes
Equipment
Ingredients
- 4 cups butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 cups Brussels sprouts halved
- 2 cups baby potatoes halved
- 2 shallots trimmed and cut in half
- 4 cloves garlic cut in half if larger
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary finely chopped
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 425°F.
- Place the butternut squash, Brussels sprouts, baby potatoes, shallots, and garlic on a half-sheet baking pan. Drizzle with olive oil and balsamic vinegar, then sprinkle with rosemary, salt, and pepper. Toss with your hands or tongs until evenly coated.
- Spread the vegetables into a single, even layer on the pan. Don’t overcrowd—use a second pan if needed.
- Roast on the center rack for 25 to 30 minutes, or until the squash and potatoes are fork-tender and the edges are golden brown and caramelized. Optional: flip vegetables halfway through with a fish spatula for extra caramelization.
- Remove from oven and serve immediately or transfer to a serving platter.