Bring these Maple Roasted Brussels Sprouts & Squash tossed in a creamy almond butter balsamic for your next gathering–your guests will not be disappointed! Vegan, gluten-free and paleo-friendly.
- 1 TBS olive oil
- 1 TBS balsamic vinegar
- 1 TBS pure maple syrup
- 1/2 tsp salt (or to taste)
- 2 lbs acorn squash* (butternut, or carnival also works)
- 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 and 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. Whisk together and set aside.
- Prepare squash by peeling and scooping out seeds, cut into cubes. Place on baking sheet.
- Prepare brussels sprouts by trimming ends and cutting in half, length wise. 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 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 preheating oven, and make sure to use a large, sharp knife.
-Dish best served warm, refrigerate leftovers
Nutrition approximately based on 8 medium-large servings, including dressing.
- Category: Sides
- Method: oven
- Cuisine: American
- Serving Size: 1/8
- Calories: 225
- Sugar: 11g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
Keywords: healthy thanksgiving sides, maple roasted brussels sprouts