Roasted Brussels Sprouts with Butternut Squash and Pancetta is an easy side dish with lots of holiday color. Finished with a warm maple dijon dressing, these flavors are perfect for both Thanksgiving and Christmas.
I love roasting vegetables. It’s one of the easiest ways to prepare them but it is also one of the most flavorful. Roasting brings out the natural sweetness of the veggies. Easy and delicious – the perfect combination for the holidays!
Brussels sprouts and butternut squash are great seasonal veggies that are perfect for both Thanksgiving and Christmas. The flavors scream ‘fall’ and ‘holiday’ and the colors are festive and pretty. After all, we eat with our eyes first! But then, add in some crispy salty pancetta and a warm maple dijon dressing and we have a delicious holiday side dish.
Roasted Brussels Sprouts with Butternut Squash and Pancetta
You only need five ingredients (plus some oil, salt, and pepper) to pull this side dish together.
- Brussels sprouts
- butternut squash
- maple syrup
- dijon mustard
How to make roasted Brussels sprouts with Butternut Squash and Pancetta
This recipe comes together in 30 minutes – another reason why this is the perfect holiday side dish.
- Cut the Brussels sprouts in half; larger ones should be cut in quarters.
- Peel the squash, remove the seeds, and cut into 3/4-inch cubes.
- Toss the veggies with oil and season with salt and pepper.
- Spread on a sheet pan and bake at 425 degrees for 20-25 minutes until caramelized, flipping halfway through.
- Meanwhile, brown the pancetta in a skillet until brown and crispy. Drain on a paper towel-lined plate.
- Add maple syrup and dijon mustard to some of the pancetta drippings. Whisk to combine.
- Combine the sprouts, squash, and pancetta and toss with the warm dressing.
Simplify your holiday prep with this easy side dish that can be ready in 30 minutes. With festive flavors and colors, this dish is a beautiful addition to your holiday table. If you try this recipe, please leave a comment below and tag me on Instagram @mycasualpantry.
More holiday side dishes to try
- Sweet Potato Gratin with Rosemary and Sage
- Bacon-Wrapped Balsamic Brussels Sprouts
- Best Make-Ahead Mashed Potatoes
- Mashed Potatoes with Caramelized Shallots and Sage Brown Butter
- Maple Ginger Roasted Carrots
- Corn with Pancetta
- Broccoli Cheese Rice Casserole with Ritz Cracker Topping
Caramelized, roasted Brussels and butternut squash combined with pancetta and a warm maple dijon dressing.
- 12 ounces Brussels sprouts halved or quartered
- 1/2 large butternut squash
- 2 tablespoons oil
- salt and pepper
- 4 ounces diced pancetta
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
Preheat the oven to 425 degrees.
Trim the Brussels sprouts and cut in half (larger sprouts can be quartered). Peel the butternut squash, remove the seeds, and cut into 3/4-inch cubes. Toss the sprouts and squash with oil and season with salt and pepper.
Roast for 20-25 minutes until caramelized, flipping halfway through.
Meanwhile, in a skillet, cook the pancetta until brown and crispy. Drain the pancetta on a paper towel-lined plate.
Drain the excess grease, leaving one tablespoon of pancetta drippings in the skillet. Add the maple syrup and dijon mustard and whisk to combine.
Toss the sprouts and squash with the pancetta and add the warm dressing. Toss to coat. Serve immediately.