Roasted Brussels Sprouts with Butternut Squash
User Reviews
4.9
Roasted Brussels Sprouts with Butternut Squash
Description
Roasted Brussels Sprouts with Butternut Squash begins by preparing diced butternut squash, which is coated in a blend of balsamic vinegar, olive oil, maple syrup, cinnamon, salt, and black pepper before roasting until golden and tender. A whole head of garlic roasts alongside, softening to add a subtle mellow garlic flavor without sharpness. Brussels sprouts are trimmed, halved, and tossed in the remaining balsamic-maple mixture before roasting together with the squash and garlic. Toasted pecans, dried cranberries, and pomegranate seeds are added after roasting to bring contrasting crunch and fruity notes.
The accompanying avocado roasted garlic dressing blends ripe avocado, cashews, lemon juice, water, and seasonings to create a creamy, tangy sauce that complements the roasted vegetables. The combination balances sweet, tart, and earthy flavors with a variety of textures, making it a hearty side dish or vegetarian main.
Ingredients
For the roasted Brussels sprouts with butternut squash:
- 1 butternut squash medium-sized
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 teaspoons cinnamon
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 1 garlic head
- 600 g or 21 oz Brussels sprouts
- 125 g or 1 cup pecans toasted
- 100 g or 1 cup dried cranberries
- 4 tablespoons pomegranate seeds
For the avocado roasted garlic dressing:
- 1 avocado
- 75 g or ½ cup cashew nuts
- 2 tablespoons lemon juice
- 80 ml or 1/3 cup water
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
Butternut squash:
- Preheat the oven to 200 C or 400 F. Cut a butternut squash in half and scoop the seeds with a spoon (measuring spoons do the best work). Peel it and cut into dices. Mix together balsamic vinegar, olive oil, maple syrup, cinnamon, salt and black pepper. Combine diced butternut squash with half of the mixture and transfer to a backing sheet lined with parchment paper.
Garlic:
- Cut the tips off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Drizzle with a bit of olive oil, sprinkle with salt and black pepper and put to butternut squash. Roast for about 30 minutes until the garlic is tender and aromatic and butternut squash is golden and tender when pierced with a fork.
Brussels sprouts:
- Cut Brussels sprouts in halves, discarding any outer leaves that aren't firm. Toss them with the other half of the balsamic-maple mixture and add them to the backing sheet with butternut squash and garlic (or on a separate backing sheet lined with parchment paper) 10-15 minutes before the end. Turn both butternut squash and Brussels sprouts once half-way through roasting.
Avocado dressing:
- While the vegetables are roasting, prepare the dressing. Mix together peeled and pitted avocado, cashew nuts, lemon juice, water, salt and black pepper with a blender or food processor. Let the garlic head cool, peel it and add to the dressing, pulsing until smooth. Adjust the consistency by adding more cashew nuts if the dressing is too liquid or more water if it's not liquid enough.
Assemble:
- Combine roasted Brussels sprouts with butternut squash, pecans, cranberries and serve with the dressing on top. Sprinkle with pomegranate seeds. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 86g | 29% |
| Protein | 14g | 28% |
| Fat | 49g | 75% |
| Saturated Fat | 6g | 30% |
| Sodium | 56mg | 2% |
| Potassium | 1827mg | 39% |
| Fiber | 18g | 72% |
| Sugar | 38g | 76% |
| Vitamin A | 21155IU | 423% |
| Vitamin C | 176.9mg | 197% |
| Calcium | 214mg | 21% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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