This Maple Roasted Brussels Sprouts and Squash recipe is a must! 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, too!
Say hello to your new favorite way to enjoy brussels sprouts and squash!
This dish is always a winner and so flavorful.
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 B. sprouts haters into full-out fanatics.
Maple Roasted Brussels Sprouts and Squash
I mean, just look at that gorgeous creamy almond butter dressing being poured over the roasted brussels sprouts and squash. The addition of dried cranberries and sliced almonds brings out all those fall flavors for the holiday season.
Here’s What You Need
- olive oil
- balsamic vinegar
- maple syrup
- squash (butternut, acorn or carnival squash all work)
- brussels sprouts
- dried cranberries
- sliced almonds
- natural almond butter
- stone-ground mustard
How To Make Roasted Brussels Sprouts with Maple Syrup
- Preheat the oven to 375 degrees. Grease or line a rimmed baking sheet with a silicon mat.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, and salt. Set aside.
- Prep the squash by slicing in half, removing seeds, peeling, and cutting into large cubes. Place on baking sheet.
- Prep the Brussels sprouts by trimming ends and slicing in half lengthwise. Place on baking sheet with squash.
- Drizzle balsamic dressing over sprouts and squash and toss to coat.
- Roast for 20 minutes, toss, then roast for another 10-15 minutes, or until squash is tender and Brussels sprouts are golden.
- Meanwhile, make the dressing by combining the balsamic vinegar, maple syrup, almond butter, mustard, garlic, and water in a blender. Alternatively, place in a small bowl and whisk vigorously.
- 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!
Tips For The Best Maple Syrup Brussels Sprouts and Butternut Squash
- Not sure how to cut squash? Make it easy by warming it up in the oven while it preheats and use a SUPER sharp knife for best results. One inch chunks are the size you are looking for.
- Want extra-crispy Brussels sprouts? Make sure to place on the baking sheet cut side down to get than dark golden color.
- 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.
How To Store
This healthy side dish serves a crowd and is perfect for those potluck gatherings or holiday meals. 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, then the balsamic dressing separately, in two airtight containers, 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:
- Roasted Brussels Sprouts with Sauteed Apples and Bacon [Paleo-Friendly]
- Roasted Garlic Cauliflower Mashed Potatoes
- Bacon Wrapped Brussels Sprouts with Almond Butter Dipping Sauce
- Skillet Cinnamon Brussels Sprouts with Spicy Pumpkin Aioli
- Healthy Vegan Sweet Potato Casserole with Pecan Oat Crumble [Gluten-Free]
- Sweet and Spicy Roasted Squash
Let me know if you make this Maple Roasted Brussels Sprouts and Squash recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
- 1 TBS olive oil
- 1 TBS balsamic vinegar
- 1 TBS pure maple syrup
- 1/2 tsp salt (or to taste)
- 2 lbs squash* (butternut or carnival)
- 2 lbs brussels sprouts
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds, toasted
for the dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup natural almond butter
- 2 TBS pure maple syrup
- 2 tsp stone ground mustard
- 1 tsp minced garlic
- 1 TBS water to thin
- Preheat oven to 375ºF. Grease a large rimmed baking sheet with oil or line with silicone mat.
- In a small bowl, combine olive oil, balsamic vinegar, maple syrup, and salt. Set aside.
- 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 maple syrup 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.
- While the vegetables are roasting, make the dressing: combine all ingredients into small blender on high speed until smooth or combine in medium bowl and whisk vigorously by hand.
- 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. Enjoy warm!
*To make it easier to cut into squash, warm it in the preheating oven and make sure to use a large, sharp knife.
Dish best served warm, refrigerate leftovers.
Nutrition information based on 8 medium-large servings, including dressing.
- Serving Size: 1/8
- Calories: 265
- Sugar: 26
- Sodium: 236
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 5
- Cholesterol: 0