Maple Roasted Brussels Sprouts and Squash

Name: Maple Roasted Brussels Sprouts and Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon pure maple syrup; 1/2 teaspoon fine sea salt; 2 pounds squash*; 2 pounds Brussels sprouts; 3/4 cup dried cranberries; 1/2 cup sliced almonds; almond butter balsamic dressing

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 servings
Calories
265 kcal
Course
Side Dish
Cuisine
American

Maple Roasted Brussels Sprouts and Squash

Iris Warren

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This Maple Roasted Brussels Sprouts and Squash recipe is a must this season! Delicious roasted veggies tossed in an almond butter balsamic dressing. It's the perfect, healthy side dish for your next meal and great for holiday sides too. Vegan, Gluten-Free, and Paleo Friendly.

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Ingredients

Servings

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1/2 teaspoon fine sea salt
2 pounds squash* butternut or carnival
2 pounds Brussels sprouts
3/4 cup dried cranberries
1/2 cup sliced almonds toasted
almond butter balsamic dressing

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Instructions

Preheat oven to 375ºF. Grease a large rimmed baking sheet with oil or line with silicone mat.
Combine oil-vinegar mixture: In a small bowl, combine olive oil, balsamic vinegar, maple syrup, and salt. Set aside.
Prepare squash & brussels sprouts: Prepare squash by peeling, scooping out seeds, and cutting into one inch cubes. Place on baking sheet. Prepare Brussels sprouts by trimming ends and cutting in half lengthwise. Add to baking sheet with the squash, pour on the vinegar-oil mixture, and stir with spatula to combine.
Roast vegetables for 20 minutes, then stir and roast for another 10-15 minutes, until squash is soft and brussels sprouts are golden.
Make the dressing: combine all ingredients into small blender on high speed until smooth or combine in medium bowl and whisk vigorously by hand.
Toss and serve: When the vegetables have finished roasting, transfer to casserole or serving dish. Add dried cranberries, sliced almonds (reserving some for garnish on top if desired), and dressing. Gently stir to combine. Best enjoyed warm.

Notes

*To make it easier to cut into squash, warm it in the preheating oven and make sure to use a large, sharp knife. Check out my guide on butternut squash, here.
Dish best served warm, refrigerate leftovers.
Store any leftover dressing in an airtight container in the fridge; enjoy in 5 days.
Nutrition information based on 8 medium-large servings, including dressing.

Nutrition Information

Show Details

Serving 1/8 Calories 265kcal (13%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 236mg (10%) Fiber 6g (24%) Sugar 26g (52%)