Roasted Butternut Squash and Brussel Sprouts

Roasted Butternut Squash and Brussels Sprouts

A delightfully seasoned roasted vegetable blend. Sage, garlic, and onion work together to bring out the best in this AIP and Paleo side dish. Try it today! 

Course Side Dish
Cuisine AIP, Paleo, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 72 kcal
Author Emily Stauch


  • 1 medium butternut squash peeled, seeded, chopped
  • 1 lb. Brussels sprouts trimmed, halved
  • 1-2 Tbsp. olive oil
  • 1-1/2 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. sage
  • 1/2 tsp. onion powder
  • fresh ground pepper to taste, omit for AIP


  1. Preheat oven to 450°. Line two rimmed baking sheets with parchment paper and set aside.

  2. Using a vegetable peeler, peel the butternut squash. With a sharp knife, cut the ends of the squash off then cut in half, length-wise. Scoop out the seeds and pulp from the bulb of the squash with a tablespoon. Cut into slices then chop into smaller pieces, about 1/2"-3/4" dice.

  3. Trim the ends of the Brussel sprouts then cut in half.

  4. Place both vegetables into a large mixing bowl.

  5. Drizzle olive oil and seasoning over the vegetables and stir to coat. If vegetables look dry, add more oil. 

  6. Divide evenly between the two baking sheets and spread out into a single layer.

  7. Bake at 450° for 20 minutes then stir each pan. Continue baking for 20-30 minutes or until butternut squash is soft all the way through and vegetables are nicely browned.

  8. Serve warm and enjoy!

Recipe Notes

**13g of net carbs per serving**