Roasted Brussel Sprouts and Squash with Honey Chili Glaze

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This Roasted Brussel Sprouts and Squash recipe is a sweet and spicy vegetable side dish that is super healthy and delicious at the same time.

roasted brussel sprouts and squash

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How to roast brussel sprouts and butternut squash?

The first thing — and most important— to ensure a nice roast is to cut the squash into same-size pieces. I would say about 1 ½ inch wide pieces.

Also, I pick big brussel sprouts that I chop into halves. This way, all the pieces will cook at the same pace and you have a great result.

The finish will also depend on your taste. You can let the brussel sprouts super roasted almost black or just soft with some brown edges. I like a medium result as you can see in the pictures.

A little bit of oil will give you that semi-crisp finish. I like to use olive oil, but coconut will do the trick as well.

Can you use frozen brussel sprouts?

Yes, but, the result won’t be the same. Frozen vegetables retain more water and they tend to be softer and a bit mushy.

But, here I will tell you my method to roast frozen brussel sprouts:

First, roast them with a bit of oil for 10 minutes. They must be frozen, so don’t thaw them before cooking. Then, cut it in half. The brussel sprouts must be defrosted at this point. Now, roast them for 10 more minutes to get brown edges.

Honey Chili Glaze

This glaze is the star of this recipe. The sweet and spicy honey chili glaze makes every bite of squash or brussel sprout extra delicious.

It blends with the flavors of the veggies without overshadowing it.

My favorite part is how easy it is and it requires few ingredients that I usually have in my pantry already. Just four ingredients:

  • 2 tbsp honey
  • 1 tbsp apple vinegar
  • ½ tsp mustard
  • ½ tsp chili flakes

That’s it!

I pour all the ingredients into a small pan and I cook them over medium heat until it starts to bubble. Then I lower the heat to slow to simmer it until I have a thick glaze.

Pour it while it is hot over the roasted vegetables. It will harden if you let it cool and you won’t get an even result. For that reason, I make the glaze minutes before taking the squash and the brussel sprouts out of the oven.

Make sure to coat each one of the vegetables. You will love this glaze over every bite.

Other recipes you may like:

Baked sweet potato slices

Roasted mini peppers

Parmesan garlic broccolini (oven roasted) 

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Roasted Brussel Sprout and Squash with Honey Chili Glaze
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
This Roasted Brussel Sprout and Squash recipe is a sweet and spicy vegetable side dish that is super healthy and delicious at the same time.
Course: Side Dish
Cuisine: American
Keyword: honey chili glaze, roasted brussel sprouts, roasted squash
Servings: 3 people
Ingredients
  • 400 gr Butternut Squash
  • 250 gr brussel sprout
  • 1 tbsp olive oil
  • Salt and Pepper
Honey Chili Glaze
  • 2 tbsp honey
  • 1 tbsp apple vinegar
  • ½ tsp mustard
  • ½ tsp chili flakes
Instructions
  1. Preheat the oven to 200º C (400ºF)
  2. Peel and cut the butternut squash. Cut it into same size cubes about 1 ½ inch wide. Clean and cut the brussel sprout in halves.
  3. Season the vegetables with olive oil, salt, and pepper. Place them in a baking sheet and take them to the oven for 40 minutes.
  4. When there are 5 minutes left for the vegetables to roast, start preparing the glaze. In a small pan, mix all the ingredients for the honey chili glaze and let it boil for a couple of minutes until it starts to thicken (like in the photos).
  5. Take the squash and the brussel sprouts out of the oven and pour the glaze over it. Stir to cover every piece with the glaze and serve immediately.

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