Every Helping
Sign in

Lunch recipe · from the recipe book

Roasted Parmesan Brussels Sprouts and Butternut

Caramelized, crisp-edged Brussels sprouts and sweet butternut cubes roasted under a lacy Parmesan crust with a bright balsamic finish.

Roasted Parmesan Brussels Sprouts and Butternut

Ingredients

  • 5 cups450 gBrussels sproutstrimmed and halved
  • 2½ cups cubed350 gButternut squash, peeledcut into 3/4-inch cubes
  • 2 tbsp27 gOlive oil
  • 3 cloves9 gGarlicminced
  • 1 tsp1 gDried thyme
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated35 gGrated Parmesan
  • 2¾ tsp15 gBalsamic vinegar

Steps

  1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Trim and halve the Brussels sprouts and cube the butternut squash; mince the garlic.
  3. In a large bowl, toss the Brussels sprouts and butternut with the olive oil, garlic, dried thyme, salt and black pepper.
  4. Spread the vegetables on the sheet pan with the Brussels sprouts cut side down, leaving space between pieces.
  5. Roast for 20 minutes, until the sprout undersides are browned and the squash is starting to soften.
  6. Sprinkle the Parmesan evenly over the vegetables and roast 6 to 8 minutes more, until the cheese melts into crisp, golden patches and the squash is tender.
  7. Drizzle the balsamic vinegar over the hot vegetables, toss gently, and serve warm.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book