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These Keto Maple Roasted Brussels Sprouts and Butternut Squash are the perfect fall side dish! Tossed in a sugar-free maple glaze, they’re crispy on the edges, tender inside, and packed with flavor. Whether it’s for your Thanksgiving feast or a simple weeknight dinner, this vegan-friendly side will be a hit at every table. Easy, delicious, and festive—what’s not to love?

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In This Post
- 🥘Keto Maple Roasted Brussels Sprouts and Butternut Squash Ingredient Notes
- 🔪How to Make Keto Maple Roasted Brussels Sprouts and Butternut Squash
- Storage and Reheating
- 💭My Recipe Tips
- FAQ about Keto Maple Roasted Brussels Sprouts and Butternut Squash
- 🍽️Serving Suggestions
- More Delicious Brussels Sprouts & Butternut Squash Recipes...
- Keto Maple Roasted Brussels Sprouts and Butternut Squash
- Food safety
Why You'll Love My Keto Maple Roasted Brussels Sprouts and Butternut Squash Recipe
- The Perfect Fall Flavors – With sweet butternut squash and earthy Brussels sprouts, this dish brings the best of fall to your table. The crispy edges and tender insides create a delightful contrast of textures.
- Keto-Friendly and Delicious – With only 5 net carbs per serving, this dish fits perfectly into your keto lifestyle without sacrificing any flavor. It’s also gluten-free, making it a perfect side for anyone at your table!
- Easy to Make, Hard to Resist – In just 15 minutes of active prep time, you’ll have a side dish that’s perfect for the holidays or any weeknight meal. The oven does the heavy lifting, and the maple glaze takes it over the top.
Keto Maple Roasted Brussels Sprouts and Butternut Squash: The Fall Side Dish You’ll Make All Year Long!
It’s November 1st, and I’m already in full holiday mode! While Halloween gets me all sorts of excited, the moment the clock strikes midnight on October 31st, I’m all about Christmas. Yes, you heard that right—I want my Christmas tree up now! I’ve always had a tradition of putting up my prelit tree right after I packed away the Halloween decorations (much to my husband’s dismay). But when that tree finally died, he suggested we switch to real Christmas trees. At first, I was thrilled about the smell of fresh pine... until I realized it was his sneaky way of keeping me from putting up a tree before December!
But let’s talk about the recipe that has me just as excited as decking the halls: Keto Maple Roasted Brussels Sprouts and Butternut Squash. This dish is the perfect way to ring in the holiday season. It’s a dish I make so often after Halloween that it becomes a regular on the table through the holidays, and sometimes beyond. With its crispy Brussels sprouts, tender butternut squash, and sweet maple balsamic glaze, it’s the side dish that will steal the show!
What’s funny is that I hated Brussels sprouts as a kid. Honestly, they were always boiled or steamed, which, let’s face it, can make them smell... well, less than appetizing. But once I discovered roasting veggies? That was a game-changer. The caramelization from roasting makes everything taste so much better, and Brussels sprouts are no exception. Add in the butternut squash (or acorn squash, delicata, or even pumpkin), topped with a maple glaze and roasted walnuts, and you’ve got a side dish that will quickly become your new holiday favorite!
Don’t save this dish just for Thanksgiving or Christmas. I serve it year-round because it’s too good not to! Roasting the vegetables brings out their natural sweetness and creates a crispy texture that’s simply irresistible. Plus, this side dish is perfect for meal prepping—just roast up a batch and enjoy it all week long.
Go ahead, give this Keto Maple Roasted Brussels Sprouts and Butternut Squash a try—you won’t regret it!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Keto Maple Roasted Brussels Sprouts and Butternut Squash Ingredient Notes
Here, I explain the best ingredients for my Keto Maple Roasted Brussels Sprouts and Butternut Squash recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Butternut Squash
Purpose: Butternut squash is a perfect fall vegetable that provides a sweet, hearty flavor and pairs beautifully with the savory Brussels sprouts. It adds natural sweetness and texture to the dish, making it filling.
Substitutions: Acorn squash or delicata squash can also be used in place of butternut squash, though they have slightly different flavors. Keep in mind that some squash varieties may be higher in carbs, so ensure they fit within your carb count. - Brussels Sprouts
Purpose: Brussels sprouts are a low-carb vegetable that provides a nice balance of flavor and texture to this dish. When roasted, they have crispy outer leaves and a tender interior.
Substitutions: If Brussels sprouts are unavailable, you can use broccoli florets or cabbage for a similar texture and flavor profile, though Brussels sprouts have a distinct taste that contributes to the overall dish. - Bacon
Purpose: Adds savory richness and a smoky flavor that complements the sweetness of the squash and the maple glaze. The bacon fat also helps with roasting the vegetables, giving them a crispy, flavorful finish.
Substitutions: For a vegetarian version, substitute the bacon with smoked paprika or a plant-based bacon alternative to retain that smoky flavor. - Extra Virgin Olive Oil
Purpose: Olive oil helps to coat the vegetables evenly, aiding in even roasting while imparting a rich, fruity flavor. It also adds healthy fats to the dish.
Substitutions: Avocado oil can be used instead of olive oil if preferred, as it has a similar neutral flavor and a higher smoke point. - Fresh Rosemary
Purpose: Rosemary is a fragrant herb that complements both Brussels sprouts and butternut squash, adding depth and a woodsy, earthy flavor.
Substitutions: If you don't have rosemary on hand, thyme or sage can be substituted. Both herbs work well with the other ingredients in the dish. If no fresh is available, 1 teaspoon of dried can be used. - Pecans or Walnuts
Purpose: Adds a crunchy texture and a bit of richness to the dish. These nuts pair perfectly with the roasted vegetables and maple glaze.
Substitutions: Any other low-carb nuts, such as almonds or hazelnuts, can be used instead. Just ensure they are chopped into small pieces for even distribution. - Wholesome Yum Keto Maple Syrup
Purpose: This sugar-free maple syrup provides the perfect sweetness to balance the earthy Brussels sprouts and the roasted butternut squash. - Aged Balsamic Vinegar
Purpose: Adds tanginess and depth of flavor to the glaze, complementing the sweetness of the maple syrup and enhancing the vegetables.
Substitutions: Regular balsamic vinegar works, but aged balsamic has a more complex, richer flavor. If you're looking for an even lower-carb option, you can substitute with apple cider vinegar, though it will be more tangy than sweet.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Keto Maple Roasted Brussels Sprouts and Butternut Squash
I have included a few step-by-step photos to help you visualize the Keto Maple Roasted Brussels Sprouts and Butternut Squash recipe. The recipe card below provides the full instructions, including amounts and temperatures.
In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, rosemary, salt, and pepper.
Transfer the mixture to a large baking sheet.
In a small saucepan, whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
Brush the veggies with the prepared glaze.
Storage and Reheating
Storage Instructions
- Refrigeration:
Allow the roasted vegetables to cool completely before transferring them to an airtight container. The leftover dish can be stored in the refrigerator for 3 to 4 days. - Freezing:
If you want to store the leftovers for a longer period, freezing is an option. However, keep in mind that the texture of the vegetables may slightly change once reheated. To freeze:- Let the roasted vegetables cool to room temperature.
- Place them in an airtight container or freezer-safe bag, removing as much air as possible to prevent freezer burn.
- Label the container with the date, and freeze for up to 3 months.
Reheating Instructions
- From the Refrigerator:
- Oven Method (Recommended): Preheat your oven to 350°F (175°C). Spread the roasted vegetables on a baking sheet in a single layer. Cover with foil to prevent them from drying out. Heat for 10-15 minutes or until warmed through. For a crispier texture, remove the foil for the last few minutes.
- Microwave Method: Place the vegetables in a microwave-safe dish, cover loosely with a lid or microwave-safe wrap, and heat on medium power for 2-3 minutes, stirring halfway through, until heated through. Note that this method may not keep the crispiness as well as the oven method.
- From the Freezer:
- Oven Method: Preheat your oven to 350°F (175°C). Place the frozen vegetables on a baking sheet and cover with foil. Heat for 20-25 minutes, stirring halfway through, until heated through. Remove the foil for the last 5 minutes to help re-crisp them.
- Microwave Method: If reheating from frozen, place the vegetables in a microwave-safe dish, cover loosely, and heat on medium power for 4-5 minutes, stirring halfway through, until they are thoroughly heated.
Tips for Best Results:
- To retain the crispy texture of the Brussels sprouts and butternut squash, reheating in the oven is best.
- If reheating multiple portions, consider reheating in smaller batches for even warming and crispiness.
- When reheating, you can also add a drizzle of fresh olive oil or a little extra maple syrup to refresh the flavors.
These storage and reheating methods will help keep your Keto Maple Roasted Brussels Sprouts and Butternut Squash tasting fresh and delicious!
💭My Recipe Tips
- Don’t Overcrowd the Pan: For crispy Brussels sprouts and perfectly roasted butternut squash, avoid overcrowding the baking sheet. Spread the vegetables in a single layer to allow the heat to circulate evenly and give them that beautiful caramelization. If necessary, use two baking sheets for the best results.
- Toss Halfway Through Cooking: To ensure that the Brussels sprouts and squash cook evenly, stir the vegetables halfway through roasting. This will help them brown on all sides and prevent burning, especially if you have bacon pieces in the mix that may cook faster.
- Adjust the Sweetness to Your Liking: The Wholesome Yum Keto Maple Syrup adds a delightful sweetness, but if you prefer a less sweet glaze, simply reduce the amount of syrup or add a little extra balsamic vinegar to balance the flavors. Taste as you go and adjust to your preference!
- Get Creative with Nuts: While pecans and walnuts are great options for this recipe, feel free to experiment with other low-carb nuts like almonds, macadamia nuts, or hazelnuts. You can also toast them lightly in the oven for extra crunch and flavor before adding them to the roasted vegetables.
- Add a Kick with Spice: If you like a bit of heat to complement the sweet and savory flavors, try adding a pinch of cayenne pepper or red pepper flakes to the glaze. The spice pairs beautifully with the maple syrup and balsamic vinegar, adding depth to the dish.
- Make it Vegan-Friendly: This recipe is easily adaptable for a vegan diet. Simply substitute plant-based bacon for the bacon or omit the bacon entirely. The maple glaze and roasted vegetables provide all the flavor you need without missing the meat.
FAQ about Keto Maple Roasted Brussels Sprouts and Butternut Squash
Yes! You can roast the Brussels sprouts and butternut squash in advance and store them in an airtight container in the fridge for up to 3 days. When ready to serve, just reheat in the oven at 350°F for 10-15 minutes to regain the crispiness. You can also prepare the maple balsamic glaze ahead of time and store it in the fridge until needed.
While fresh butternut squash gives the best texture, you can use frozen butternut squash if you have it on hand. Just be sure to thaw it completely and pat it dry to avoid excess moisture during roasting. You may need to adjust the cooking time slightly, as frozen squash can release more liquid.
Absolutely! The nuts add a delightful crunch, but you can easily skip them if you prefer or have a nut allergy. The dish will still be flavorful and satisfying without them. If you'd like to replace the crunch, try adding some crispy bacon pieces (for non-vegan) or roasted chickpeas for a low-carb, crunchy alternative.
🍽️Serving Suggestions
This dish pairs well with just about any main course, especially for the holidays! Try it alongside roasted meats like Crispy Skin Roast Turkey, Beef Rib Roast with Garlic and Herbs, or Pork Crown Roast. It also makes a fantastic side to keto-friendly main dishes like Maple Mustard Roasted Turkey Breast or Honey Mustard Pork Loin as part of a cozy weeknight dinner.
More Delicious Brussels Sprouts & Butternut Squash Recipes...
Keto Maple Roasted Brussels Sprouts and Butternut Squash
Ingredients
For the Veggies
- 1 lb butternut squash peeled and diced into 1/2-inch cubes
- 1 lb brussels sprouts the ends cut off and halved, if they are large, cut in quarters
- 4 slices thick-cut bacon diced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary chopped
- 1 tsp pink salt or to taste
- 1/2 tsp fresh cracked black pepper or to taste
- 1/2 cup halved pecans or walnuts optional
For the Glaze
- 3 tbsp Wholesome Yum Keto Maple Syrup
- 1 tbsp aged balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp pink salt or to taste
- 1/4 tsp fresh cracked black pepper or to taste
Instructions
- Preheat oven to 425F degrees.
- Line a large baking sheet with foil and set it aside.
- In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, rosemary, salt, and pepper; mix until thoroughly incorporated.
- Transfer veggies to a large baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
- In the last 7 minutes, add the nuts, if using
- In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
- Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and a bit syrupy.
- Take veggies out of the oven and brush with prepared glaze.
- Arrange on a large plate or bowl and serve.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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