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3.47 from 13 votes

Sheet Pan Roasted Brussel Sprouts, Butternut Squash, Bacon & Red Onion

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings: 6


  • 2 cups cubed butternut squash (approximately 1 inch cubes)
  • 2 cups small brussel sprouts
  • 2 red onion thinly sliced
  • 2/3 cup chopped bacon/pancetta
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper


  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  • 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.