- 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