This Maple Roasted Brussels Sprouts and Squash recipe is a must this season! Delicious roasted veggies tossed in an almond butter balsamic dressing – SO good! It’s the perfect side dish for your next meal and great for holiday sides too. Vegan, Gluten-Free, and Paleo Friendly.
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If you’re looking for more roasted vegetable recipes, check out my Best Roasted Brussels Sprouts and Sweet & Spicy Acorn Squash.
Say hello to your new favorite way to enjoy brussels sprouts and squash! I’ve been making this for the past several years and it’s one I always come back to, especially for my Thanksgiving menu.
This dish is always a winner and so flavorful – truly a favorite brussels sprouts recipe for so many.
I love these maple roasted brussels sprouts because they are the perfect seasonal side dish, great with your everyday dinner this season but will wow your friends and family during the holidays.
It’s pretty, it’s colorful… and with the help of the creamy almond butter balsamic, there’s a good chance you’ll convert some brussels sprouts haters into full-out fanatics!
Why You’ll Love This Recipe
- A healthy side dish for many occasions – whether it’s a side to enjoy with your favorite salmon recipe, or a new holiday dish to share with friends and family.
- Creamy Homemade Almond Butter Balsamic Dressing finishes off the dish for nutty, sweet flavor.
- Dietary friendly as a plant-forward dish with basic ingredients – it’s gluten-free, vegan and paleo-friendly.
- A flavorful way to enjoy brussels sprouts and squash in one vibrant dish.
Looking for more inspiration for your new favorite Thanksgiving side dish? Check out my Loaded Cauliflower Bake, Vegan Sweet Potato Casserole and Homemade Green Bean Casserole.
I mean, just look at that gorgeous creamy almond butter dressing being poured over the maple brussels sprouts and roasted butternut squash. The addition of dried cranberries and sliced almonds brings out all those fall flavors for the holiday season.
What You Need for this Recipe
- olive oil, balsamic vinegar, pure maple syrup and fine sea salt – This mixture makes up what you’ll roast the brussels sprouts and squash in. Make sure to use real maple syrup (not pancake syrup).
- squash – I like butternut squash as its the easier to peel and prepare forthis kind of dish. You can also use acorn or carnival squash, if you don’t mind leaving the skin on. Sweet potatoes could be a good sub – just watch baking time as to not overcook them.
- brussels sprouts – Trim the ends and slice in half, lengthwise, discarding the outer leaves if they are discolored. If your brussels sprouts are really large, cut into quarters.
- dried cranberries – I love the pop of color and sweetness the dried cranberries add.
- sliced almonds – for a nutty, crunchy garnish. If you can’t do almonds, crunchy pecans would also be delicious!
- almond butter balsamic dressing – my favorite dressing recipe for this dish. It’s an easy homemade and quick dressing to toss everything in once it’s done.
Step-by-Step How To Make
I love how this dish uses simple ingredients and combines them with even more easy ingredients to add so much flavor. This recipe comes together with just a simple chopping of vegetables, whisking of wet ingredients, baking and tossing.
Preheat Oven
Preheat the oven to 375ºF and line a large baking sheet with parchment paper, or use a silicone mat.
Make the Maple Mixture
In a small bowl whisk together the olive oil, balsamic vinegar, maple syrup and salt; set aside.
Prepare the Squash & Brussels Sprouts
For the butternut squash, use a Y vegetable peeler to peel around the squash two times, then slice in half, remove seeds and cut into about 1.5″ cubes. Use this step-by-step guide for more visual help!
For the brussels sprouts trim the ends, slice in half lengthwise and place face down on the sheet pan along with the squash, in a single layer.
Roast
Drizzle the oil, vinegar and maple mixture over sprouts and squash and toss to coat. Roast the squash for 20 minutes, toss then roast for another 10-15 minutes, or until squash is tender and Brussels sprouts are golden.
Make the Dressing
To finish off the dish and add extra flavor, make my almond butter balsamic dressing – everything can get mixed in a bowl or use a blender for ease.
Serve
When vegetables are ready, transfer to a serving dish, toss with cranberries, almonds (reserving some for garnish), and dressing. Gently stir to combine and serve warm. Enjoy!
You might also like this smoked butternut squash if you’re looking to add some unique flavor to this dish.
Recipe Tips
- Not sure how to cut squash? Make it easy by warming up the squash in the oven while it preheats and use a SUPER sharp knife for best results. About One inch chunks are the size you are looking for. Check out this post for the full breakdown.
- Want extra-crispy Brussels sprouts? Make sure to place on the baking sheet cut side down to get than dark golden color and the best flavor.
- Looking for a super creamy dressing? Use natural, creamy almond butter and blend on high speed until smooth.
- To serve warm or cold? I recommend serving this healthy side dish warm, but room temperature is just as delicious.
Serving Suggestions
I think the combination of brussels sprouts, butternut squash and cranberries just screams holiday flavors. This healthy side dish serves a crowd and is perfect for those potluck gatherings or holiday meals.
How To Store
Feel free to make this dish 1 day in advance, leaving the dried cranberries, almonds, and balsamic dressing separately.
To store, place the maple roasted brussels sprouts and squash in an airtight container, then the balsamic dressing in a separate jar, in in the fridge.
To reheat, place the vegetables an oven-proof serving dish, cover, and warm through in a 325ºF oven for about 20-25 minutes. When warm, toss with the cranberries, almonds, and balsamic dressing. Serve and enjoy!
More Healthy Side Dish Recipes You’ll Love:
Let me know if you make this Maple Roasted Brussels Sprouts and Squash recipe by leaving a comment and star rating below! It helps others learn more about the recipe too! Xx, Ashley
Maple Roasted Brussels Sprouts and Squash
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
- 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.
Video
Recipe Notes:
Nutrition Information
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