This roasted vegetable medley, anchored by crispy, caramelized brussels sprouts and accompanied by a colorful cast of seasonal vegetables, transforms simple produce into a dish worthy of center stage.
Transform your ordinary vegetables into an extraordinary feast. Step into a world where vegetables aren’t just a side dish, but the main attraction of your dining experience.

Why This Vegetable Medley Recipe Will Become Your New Favorite Sidedish
This isn’t just another roasted vegetable recipe – it’s a celebration of flavors that dance together in perfect harmony. Picture golden-brown brussels sprouts with crispy edges, sweet butternut squash caramelized to perfection, red onions that melt in your mouth, and rainbow carrots that add both visual drama and natural sweetness to the dish. The beauty of this medley lies in its versatility and simplicity.

From Weeknight Dinners to Holiday Feasts
This versatile medley seamlessly transitions from casual weeknight dinners to elegant holiday gatherings. Serve it alongside a herb-roasted chicken for a cozy Sunday dinner, or pair it with grilled salmon for a lighter option that doesn’t skimp on flavor.
During the holiday season, it makes a stunning addition to your festive spread, offering a healthier alternative that doesn’t sacrifice taste. For vegetarian diners, this medley can stand proudly as a main course when served over quinoa or alongside creamy polenta.
Ingredients
- 2 sweet potatoes, cubed
- 1 butternut squash, cubed
- 2 lbs brussel sprouts
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp vegetable oil

As the seasons change, so can your medley. While brussels sprouts form the backbone of this dish, the supporting vegetable can shift making it a year-round celebration of what’s fresh and available. This adaptability, combined with the minimal hands-on time required, makes it a recipe you’ll find yourself returning to again and again.

Roasted Vegetable Medley with Brussel Sprouts
Ingredients
- 2 sweet potatoes cubed
- 1 butternut squash cubed
- 2 lbs brussel sprouts
- Salt
- Pepper
- 2 tbsp vegetable oil
Instructions
- Clean butternut squash and cut in half. Scrape out the seeds. Cut into smaller pieces and then cut into cubes.
- Wash and clean brussel sprouts.
- Peel sweet potatoes and cut into cubes.
- Boil 4 litres of water.
- Add brussel sprouts to boiling water and cook over medium heat for 10 minutes.
- Add cubed sweet potatoes and butternut squash.
- Cook for another 10 minutes.
- Drain.
- Prepare baking sheet with parchment paper.
- Spread veggies on to baking sheet.
- Sprinkle with oil, salt and pepper.
- Bake in oven at 370F for 15 minutes.
- Mix all together and then serve.

More Tasty Vegetable Side Dishes
- Maple Bacon Brussel Sprouts
- Baked Radicchio and Sweet Potato
- Easy Baked Zucchini Fries
- Potatoes and French Onion Soup Mix
- Zucchini Patties Recipe with Shredded Cabbage
- Whole Roasted Cauliflower






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