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4.9 from 72 votes

Roasted Brussels Sprouts with Butternut Squash

The best balsamic-maple roasted Brussels sprouts with butternut squash, pecans, cranberries and avocado roasted garlic dressing. Ultimate healthy vegan Thanksgiving side dish ready in just 40 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 783 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the roasted Brussels sprouts with butternut squash:
  • 1 medium-sized butternut squash
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 head garlic
  • 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 and freshly ground black pepper to taste

Instructions

Butternut squash:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. Combine roasted Brussels sprouts with butternut squash, pecans, cranberries and serve with the dressing on top. Sprinkle with pomegranate seeds. Enjoy!

Nutrition Information

Calories 783kcal (39%) Carbohydrates 86g (29%) Protein 14g (28%) Fat 49g (75%) Saturated Fat 6g (30%) Sodium 56mg (2%) Potassium 1827mg (52%) Fiber 18g (72%) Sugar 38g (76%) Vitamin A 21155IU (423%) Vitamin C 176.9mg (197%) Calcium 214mg (21%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 783

% 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.