Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
This Sheet Pan Brussels Sprouts, Butternut Squash, Bacon, and Red Onion is an easy-to-make all in one side dish with big flavor. The veggies and bacon are tossed in a simple balsamic and dijon sauce and then roasted in the oven to make this delicious side dish crispy and tender. 
Oftentimes cooking meals can feel overwhelming simply because you need to time everything perfectly so the main dish and the side dish are done at the same. Well, if you have never roasted vegetables on a sheet pan, I’m about to convert you. And, if you have, you will love this incredibly savory, umami-packed sheet pan of veggies with an amazing natural sweetness, the delicious saltiness and crispiness from the bacon, and the caramelizing from the onion tossed in the sauce. The ease and low maintenance of this sheet pan Brussels sprouts, butternut squash, bacon, and red onion recipe is perfect for any time of year. The versatility of this recipe is perfect for the whole family because you can use your favorite veggies…swap out the butternut squash for acorn squash or sweet potatoes, swap the brussels sprouts for broccoli or green beans, and use pancetta instead of bacon. The options are endless, and this will quickly become one of your favorite vegetable recipes to serve Spring, Summer, Fall (think Thanksgiving dinner), and Winter.
Why You Will Love This Sheet Pan Brussels Sprouts, Butternut Squash, Bacon, and Red Onion Recipe
- This simple side dish is quick and easy and can be prepped in less than 10 minutes.
- The cleanup is so easy for this cooking method! Use parchment paper on the baking sheet for minimal washing.
- This great side dish is so versatile and rich. Swapping the veggies and meat makes the possibilities a favorite recipe to make over and over.
- The simple ingredients in this recipe are Whole30, Paleo, Grain-Free, Gluten-Free, Dairy-Free, and Specific Carbohydrate Diet Legal.
Ingredients You Will Need To Make This Sheet Pan Brussels Sprouts, Bacon & Butternut Squash
- Butternut squash: To roast butternut squash in this recipe, you will get a sweet and beautifully colored sheet pan. You can buy pre-cut squash cubes to make this recipe even more convenient. You can exchange it for acorn squash or sweet potatoes.
- Brussels sprouts: Beautifully roasted Brussels sprouts are divine, and when tossed with this sauce, they’re incredible! You can exchange them for broccoli or green beans if you prefer.
- Red onion: Sliced red onion gets caramelized and delicious in this sheet pan side dish. It will add sweetness and a kick. You can use yellow onion if you want a stronger flavor or white onion if you prefer a sweeter one.
- Bacon/pancetta: Whether to use bacon or pancetta is a matter of preference. Both are salty and crispy and add an incredible flavor to this sheet pan of vegetables. To make this side dish vegan, leave out the bacon and add more salt to make up for the deletion.
- Olive oil: Olive oil has a high smoke point and will add a delicious nutty flavor that is perfect for this sheet pan of veggies. However, avocado oil also has a high smoke point and will give a delicious yet mildly rich flavor.
- Balsamic vinegar: Balsamic vinegar has a rich, tangy flavor with a hint of sweetness. You can also use red wine vinegar or white wine vinegar.
- Dijon mustard: Dijon mustard adds to the depth of flavor and richness of the vinegar. Together, they will balance beautifully with a sweet, zesty kick.
- Seasonings: Fresh Thyme will give the dish an aromatic and earthy smell and taste. Sage leaves would also be amazing, but you can use whatever fresh herbs you may have on hand or even dried herbs. Add salt and black pepper to taste. You will only need a little salt, though, because the bacon or pancetta will be salty.
You can find a full list of ingredients in the recipe card below.
How To Make This Sheet Pan Brussels Sprouts, Bacon & Butternut Squash
- Preheat the oven to 400 degrees F. With a cutting board and sharp chef’s knife close by, wash and cut off any tough outer leaves of the Brussels sprouts. Cut in half large ones in half to ensure even cooking. After peeling with a sharp vegetable peeler, cube the butternut squash into 1-inch cubes and lay them out with the brussel sprouts, chopped pancetta or bacon, and red onion in a single layer on a large baking sheet.
- Whisk together the olive oil, balsamic, mustard, thyme, salt, and pepper in a small bowl, and then pour over the veggies on the baking sheet.
- Place everything in the hot oven and bake for 35 minutes, check the veggies halfway through baking to ensure they cook evenly and are fork tender.
What To Serve With This Sheet Pan Brussels Sprouts, Bacon & Butternut Squash
There are many delicious ways to serve this easy side dish. Serve alongside chicken, beef, pork, lamb, or fish. It really is the easiest way to finish off a meal. Here are some of my favorites to serve this with:
- Bone in Ribeye Steak with Compound Butter
- Air Fryer Lamb Chops with Mint Sauce
- Panko Chicken Cutlets
- Roast Chicken with Garlic, Lemon & Herbs
- Balsamic Caramelized Onion Pork Chops
Can I Make This Sheet Pan Brussels Sprouts, Bacon & Butternut Squash In The Air Fryer?
Using an air fryer for this recipe reduces the cooking time to get this on the dinner table and will give you golden brown vegetables that are so delicious. Preheat the air fryer to 375 degrees F. Prepare the vegetables as directed on the recipe card, toss them in the sauce, and lay them in a single layer in the basket. You may need to cook them in batches so you don’t overcrowd everything. Air fry the vegetables for 10-15 minutes, tossing halfway in between. Check for doneness and enjoy!
Can I Make This Sheet Pan Recipe In Advance?
This is a wonderful meal prep item. You can prepare the vegetables up to a few days beforehand and then simply mix the sauce and toss to bake in the oven. You could even cook these the day before you will be eating them and heat them in the oven at 350 degrees F until warmed through.
What About Leftovers
After bringing the vegetables to room temperature, this sheet pan butternut squash, bacon and brussels sprout recipe can be stored in an airtight container in the refrigerator for 5-7 days, or it can be stored in the freezer in a freezer-safe container or freezer bag for the next time you want roasted vegetables but don’t want to peel and chop. To reheat, place in a preheated oven at 350 degrees F until vegetables are warmed through, or warm them in the microwave.
Here are a few other side dishes that you might enjoy:
- Caramelized Leek, Fennel & Onion Gratin
- Roasted Fennel with Garlic & Herbs
- Lemon Roasted Green Beans with Almonds & Shallots
- Roasted Radishes
- Asian Brussels Sprouts
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Sheet Pan Roasted Brussel Sprouts, Butternut Squash, Bacon & Red Onion
Ingredients
- 2 cups cubed butternut squash (approximately 1 inch cubes)
- 2 cups brussel sprouts halved if large in size
- 2 red onion thinly sliced
- 2/3 cup chopped bacon or pancetta
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 1 tsp thyme
- 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
- To prep the brussel sprouts, wash them and cut off any of the tough outter leaves. To make sure everything cooks evenly, cut any of the larger brussel sprouts in half.
- Place the cubed butternut squash, brussel sprouts, chopped pancetta or bacon and red onion on a large baking sheet.
- In a bowl whisk together the olive oil, balsamic, mustard, thyme, salt and pepper and then pour over the veggies on the baking sheet. Place everything in the oven and bake for 35 minutes tossing the veggies half way through baking to ensure they evenly cook.
- Turn the oven to broil and cook the veggies for 2-3 minutes to give the vegetables a golden color, watch carefully to ensure that they don't burn.
Nutrition
This post was originally published on November 13, 2018 and updated with new photos and copy on October 22, 2024.
Amazing as usual . Thanks for sharing
Such a great recipe. Decided to make this dish for our Christmas Eve dinner but had to make a few modifications and it worked out well. We skpped the bacon (as suggested), added some carrots and parsnips (as we’re big veg eaters), and substituted apple cider vinegar+honey for balsamic (as we didn’t have any). So simple and so delicious. The cook time was spot on. Thank you again, Carmen.
This recipe was delicious, and I will definitely make it again. I made the version of it with boneless, skinless, chicken thighs and Balsamic Dijon Sauce. The recipe for that one said to cook it for 22 minutes. It was still raw after only that amount of time. It took at least 45 minutes. Prep time was to take 8 minutes. That was also way off. I don’t see how anyone could peel the squash, and prep the Brussels sprouts, along with everything else in that amount of time.
Such an easy and delicious dish! It has become my go to side dish for fall and winter, I make it at least once a week.
Made this tonight to go along with a IP chicken and my husband said it WILL be a weekly dish!! I’ve never had butternut squash before but picked one up a couple weeks ago and have been scared to do anything with it until I found this recipe. Delicious!!!
Should the bacon be cooked before putting in oven? Or put it in with veggies raw?
The bacon should be added in raw
I added chickpeas and other veggies that I had around. After cooking I added low fat feta cheese.
Hi Carmen! Could sweet potatoes be subbed for the butternut squash without sacrificing taste?
Thanks in advance!
Pauline
Yes definitely!
I made this as a Thanksgiving side and it was a HIT. It actually ended up being my favorite thing I made that day, so much so that I made it again last night! I love that it’s easy to make a ton; we had it as a side with steaks last night, and for the rest of the week I’m using it as breakfast! This morning I just quickly reheated in a skillet, cracked two eggs on top, and threw it on a pile of arugula. Easy and DELISH. Thank you for this!
Ohhhh leftovers topped with an egg sounds sooo good! What a great idea! I’m definitely trying that next time I make this. Thanks for the comment!