Servings
Font
Back
0 from 18 votes

Maple Roasted Brussels Sprouts and Squash

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 375ºF. Grease a large rimmed baking sheet with oil or line with silicone mat.
  2. Combine oil-vinegar mixture: In a small bowl, combine olive oil, balsamic vinegar, maple syrup, and salt. Set aside.
  3. 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.
  4. Roast vegetables for 20 minutes, then stir and roast for another 10-15 minutes, until squash is soft and brussels sprouts are golden.
  5. Make the dressing: combine all ingredients into small blender on high speed until smooth or combine in medium bowl and whisk vigorously by hand.
  6. 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

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 265

% Daily Value*

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

* Percent Daily Values are based on a 2,000 calorie diet.