Roasted Autumn Vegetables with Brown Butter
Roasted fall vegetables, butternut squash, Brussels sprouts and walnuts tossed in yummy browned butter. This is the side dish you’ll want on repeat all season long.
The vegetables roast with shallots, garlic, olive oil and salt for about 20 minutes, then get tossed with toasted walnuts and nutty brown butter. Super easy, super delicious!
The Best Roasted Fall Vegetables (with Brown Butter and Walnuts)
Roasted fall vegetables are a staple side dish at our house! To be honest, I make Brussels sprouts at least once a week. It is our favorite veggie! A lot of times I will pan sear them with bacon for a quick side. But now that fall is officially here and there is an abundance of fall veggies, I thought I’d put a little twist on our weekly veggie.
Have you ever had butternut squash before? At least for me, it was intimidating. It’s awkward and clunky, and if you’ve never prepared one before, it can seem a bit challenging. But it’s not! The easiest way I have found to cut a butternut squash is to go ahead and peel it first.
I love getting a bite of everything together. Brussels sprout, butternut squash and a yummy toasted walnut! Life’s too short to not always have a perfect bite! I really think this is one of the best recipes ever for roasted fall veggies.
The roasting brings out the natural sweetness of the squash and gives the Brussels sprouts tender centers with crispy, browned edges. Shallots and garlic soften and turn sweet in the oven, and the brown butter adds a toasty, nutty richness that ties everything together.
Why You’ll Love These Roasted Autumn Vegetables
- Simple prep. Chop, toss with oil and seasonings and roast for about 20 minutes.
- Brown butter flavor. A quick pan of browned butter makes plain veggies taste special.
- Crunchy walnuts. Toasted walnuts add texture to every bite.
- Holiday ready. A colorful side that works for weeknights, Thanksgiving and everything in between.
Ingredients You’ll Need
Here is what goes into these roasted fall vegetables and why each one matters. Exact amounts are in the recipe card below.
- Brussels sprouts: Trim off the stems and cut them in half. The flat cut side caramelizes against the hot pan, which gives them crispy, browned edges and a sweeter, nuttier flavor. Look for small to medium sprouts that are bright green and tightly closed. Smaller sprouts are more tender and cook more evenly.
- Butternut squash: Peeled and diced into 1/2 inch cubes. Keeping the cubes small and even means they roast in the same time as the Brussels sprouts and get soft and lightly caramelized. Choose a squash that feels heavy for its size with a matte, tan skin. Many stores also sell it already peeled and cubed if you want to save time.
- Shallots: Chopped shallots roast down until soft and sweet. They are milder than onions and blend right in with the vegetables.
- Garlic: Minced garlic adds savory flavor. Toss it well with the oil so it doesn’t sit on top and burn.
- Salt: Brings out the natural sweetness of the squash and seasons everything evenly.
- Olive oil: Coats the vegetables so they roast and brown instead of steaming. Make sure every piece is lightly coated. Too little oil leaves the vegetables dry and pale, and too much makes them greasy, so toss well and let any extra drip off before they go on the pan.
- Butter: Browned in a small pan until golden with toasty brown bits on the bottom. Brown butter tastes nutty and rich, much deeper than plain melted butter. Unsalted butter lets you control the salt.
- Walnuts: Chopped and toasted in a dry skillet until fragrant. Toasting brings out their oils and makes them crunchier and more flavorful. Pecans are a good swap if that is what you have.
How to Make Roasted Fall Vegetables
- Heat the oven. Preheat the oven to 375°F. A fully heated oven helps the vegetables brown instead of steam.
- Cut the squash. Peel the butternut squash first. Chop off the longer part, leaving the round part to the side. The long piece is super easy to chop into 1/2 inch cubes. Cut the round portion in half, just like a pumpkin, scoop out the seeds, then slice and dice.
- Toss the vegetables. In a bowl, mix the Brussels sprouts, butternut squash, shallots, garlic, salt and olive oil until everything is coated.
- Roast. Spread the vegetables on a baking sheet and roast for about 20 minutes, until they are softened and starting to brown at the edges.
- Toast the walnuts. While the veggies roast, heat a nonstick skillet over medium heat. Add the walnuts and toast them, shaking the pan every so often, for about 8 minutes until they are fragrant and slightly browned.
- Brown the butter. In a small pan over medium high heat, whisk the butter continuously until it turns golden. When you notice brown bits at the bottom of the pan, take it off the heat.
- Toss and serve. Throw everything in a large bowl, pour the brown butter over the walnuts and veggies and toss, toss, toss! Serve right away.
Tip: Peel the butternut squash before you cut it, then separate the long neck from the round bottom. The neck dices easily into even cubes, and the round part just needs to be halved and seeded like a pumpkin.
Ways to Customize These Fall Veggies
- Add bacon. Brussels sprouts and bacon are a classic pair, so crumble some cooked bacon over the top.
- Swap the nuts. Toasted pecans or pumpkin seeds work in place of walnuts.
- Mix up the veggies. Add cubed sweet potato, carrots or red onion with the squash.
- Add a little sweetness. A light drizzle of maple syrup with the brown butter plays up the squash.
Roasted Fall Vegetables FAQs
- What is the easiest way to cut a butternut squash? Peel it first, chop off the long part and cut it into 1/2 inch cubes. Then cut the round part in half, scoop out the seeds and dice.
- How do I know when the butter is browned? Whisk it over medium high heat until it turns golden and you see brown bits at the bottom of the pan. Take it off the heat right away so it doesn’t burn.
- Can I use different vegetables? Yes. Sweet potatoes, carrots or cauliflower roast well at the same temperature. Cut them into similar size pieces so everything cooks evenly.
- Why are my vegetables soggy? The pan was probably too crowded. Spread them in a single layer, and use two pans if needed so they roast instead of steam.
- Can I make this ahead? You can peel and cube the squash and trim the sprouts a day ahead and keep them in the fridge. Roast and toss with brown butter right before serving for the best texture.
- Can I use frozen Brussels sprouts? Fresh work best. Frozen sprouts release more water as they roast, so they turn out softer and don’t brown as well.
- How do I store leftovers? Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat them in the oven to help them crisp back up.
Roasted Brussels Sprouts and Butternut Squash
Ingredients
- ½ lb brussel sprouts stems off and cut in half
- ½ lb butternut squash peeled and diced into ½” cubes
- 2 shallots chopped
- 4 garlic cloves minced
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ cup chopped walnuts
Instructions
- Pre-heat oven to 375ºF.
- Mix brussel sprouts, butternut squash, shallots, garlic cloves, salt, olive oil in a bowl. Transfer to a baking sheet and roast for about 20 minutes until vegetables are softened.
- Heat a nonstick medium skillet over medium heat. Add walnuts to skillet and toast them shaking the pan around every so often for about 8 minutes until nuts are fragrant and slightly browned.
- In a small pan, add butter and whisk continuously over medium high heat until it begins to get golden. When you start noticing brown bit at the bottom of the pan, take it off the heat. Toss walnuts with vegetables and brown butter. Serve
Made these roasted vegetables? Leave a star rating in the recipe card and tell us in the comments below. What is your favorite veggie side dish for fall? I would love to hear all about it!
This recipe was shared by Dana. Visit her blog, ThisSillyGirlsKitchen.com, for more recipes, like her Roasted Mushrooms in Garlic Butter Sauce or Whole Roasted Romanesco Cauliflower.
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