If you’re craving a dish that perfectly balances cozy autumnal flavors with a tangy kick, the Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce Recipe is exactly what you need on your table. This vibrant, wholesome meal combines caramelized Brussels sprouts and sweet butternut squash with juicy chicken thighs, all glazed in a luscious balsamic Dijon sauce that dances on your tongue. It’s a wonderful way to celebrate seasonal produce while enjoying comfort food elevated with a gourmet touch. Trust me, once you try this, it’ll quickly become a favorite go-to for weeknight dinners or impressing friends!

Ingredients You’ll Need

A dark baking tray filled with six pieces of raw chicken thighs topped with a light brown sauce with visible seasoning, spread evenly across the center and upper right side of the tray. Surrounding the chicken pieces are vibrant chunks of orange sweet potatoes, bright green brussels sprouts, and irregular pieces of purple-red onion, creating a mix of colors and textures. Scattered among the vegetables are small pieces of uncooked bacon adding a pinkish hue. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet impactful ingredients is the first step toward creating something truly special. Each item plays a crucial role, whether it’s adding a burst of flavor, a pleasing texture, or rich color that makes the dish so inviting.

Brussels sprouts: Fresh, trimmed, and halved for ideal roasting and caramelization.
Butternut squash: Cubed to bring natural sweetness and beautiful orange hues.
Bacon: Chopped bits offer smoky depth and a crispy contrast.
Boneless skinless chicken thighs: Tender and juicy, perfect for soaking up the sauce.
Red onion: Cut into wedges to add a subtle sweetness and savory bite.
Dried thyme: Brings earthy herbal notes that balance the dish.
Honey or medjool dates: For a touch of natural sweetness, with dates as a Whole30-friendly option.
Dijon mustard: Adds a tangy sharpness that complements balsamic vinegar.
Extra virgin olive oil: Enhances richness and helps everything roast beautifully.
Balsamic vinegar: The star of the sauce, providing a bold, sweet-tart finish.
Salt and pepper: Essential seasoning to round all flavors perfectly.

How to Make Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce Recipe

Step 1: Prep the oven and veggies

Start by preheating your oven to a hot 425°F (220°C) to ensure a perfect roast. On a large sheet pan, spread out halved Brussels sprouts, cubed butternut squash, red onion wedges, and chopped bacon evenly. This mix is going to transform beautifully in the oven with crispy edges and sweet, caramelized notes.

Step 2: Create the balsamic Dijon sauce

In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or blended medjool dates for Whole30), salt, and pepper until the mixture is silky and well combined. If you opt for the dates, blending all sauce ingredients in a high-speed blender until smooth makes the sauce irresistibly rich and creamy—perfect for coating the veggies and chicken.

Step 3: Coat the veggies and arrange the chicken

Spoon about half of your tangy sauce over the bowl of mixed vegetables and bacon. Toss the ingredients with your hands to ensure every piece is kissed with that flavorful glaze. On the sheet pan, spread the coated veggies evenly, leaving space to lay out six chicken thighs. Then, place the chicken thighs in those spots, spooning a bit of sauce over each for maximum flavor infusion.

Step 4: Add herbs and roast

Sprinkle dried thyme over everything for an herbal lift that brightens the dish. Place the pan in the oven to bake for 18 to 20 minutes. This timing allows the chicken to cook through and the veggies to soften and caramelize, mingling all those wonderful flavors together.

Step 5: Finish with a broil for golden goodness

After the initial roast, take the pan out and gently stir or flip the veggies. Drizzle the remaining sauce over both chicken and vegetables. Switch the oven to broil and return the pan for 1 to 2 minutes. Keep a close watch to achieve a gorgeous golden-brown top on the chicken and beautifully caramelized veggies without burning. When the chicken is golden and the vegetables tender, your dish is ready to serve!

How to Serve Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce Recipe

A white round plate on a white marbled surface holds a meal with three layers: the bottom layer shows roasted orange sweet potato cubes and green Brussels sprouts mixed with cooked red onion pieces; the middle layer is a bit of browned sauce coating the vegetables; and the top layer has two golden brown roasted chicken thighs covered with herbs and seasoning. There is a silver fork placed on the upper edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Bring this dish to life with fresh garnishes like chopped parsley or thyme sprigs to add a burst of color and an herby aroma. Toasted pecans or walnuts sprinkled on top add a delightful crunch that contrasts with the softness of roasted veggies, enhancing every bite.

Side Dishes

This Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce Recipe pairs beautifully with simple sides like creamy mashed potatoes or a light quinoa salad. For a complete meal, you might also serve it alongside warm crusty bread to soak up any leftover tangy sauce—comfort food heaven!

Creative Ways to Present

For a stunning presentation, serve the chicken thighs on a large platter layered with the roasted veggies piled on the side, drizzled with extra sauce. Alternatively, arrange everything in rustic bowls for a cozy family-style feel, inviting everyone to dig in and share the joy of this vibrant, hearty dish.

Make Ahead and Storage

Storing Leftovers

After your feast, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for an even tastier next-day meal.

Freezing

While freezing is possible, the texture of roasted veggies can soften upon thawing. If you choose to freeze leftovers, do so in individual portions in freezer-safe containers and consume within 1 month for the best taste experience.

Reheating

To reheat, warm leftovers gently in a skillet over medium heat or in an oven preheated to 350°F (175°C) until heated through. This method helps restore some crispness to the veggies and keeps the chicken juicy without drying out.

FAQs

Can I use frozen Brussels sprouts and butternut squash?

While fresh veggies roast best for texture and caramelization, you can use frozen versions in a pinch. Just pat them dry well to avoid excess moisture and roast a little longer to get that golden finish.

Is this recipe Whole30 compliant?

Yes! By swapping honey for medjool dates blended into the sauce, this Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce Recipe becomes perfect for Whole30 and other clean eating plans.

What if I don’t have chicken thighs? Can I use chicken breasts?

You can substitute chicken breasts, but since they cook faster and tend to dry out, keep a close eye on roasting time or consider slicing them into smaller pieces to ensure juiciness.

Can I make this recipe vegetarian?

Definitely! Skip the bacon and chicken, and roast the Brussels sprouts, butternut squash, and onions with the sauce for a hearty vegetarian side or main dish. Adding toasted nuts or chickpeas can boost protein content.

How spicy is the dish?

This recipe is mild and focuses more on sweet, tangy, and savory notes rather than heat. If you love spice, feel free to add a pinch of red pepper flakes to the sauce for a gentle kick.

Final Thoughts

This Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce Recipe is a celebration of simple ingredients transformed into a vibrant and memorable meal. It’s the kind of dish that feels at once comforting and fresh, perfect for sharing around the table. I hope you’ll enjoy making it as much as you’ll love eating it—here’s to adding a new favorite to your recipe collection!