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!
What You Need
For these roasted brussels sprouts and squash you need squash (butternut, acorn or carnival squash), brussels sprout, dried cranberries, sliced almonds, olive oil, balsamic vinegar, maple syrup, almond butter, stone-ground mustard, garlic and salt.
Prep the squash by slicing in half, removing seeds, peeling, and cutting into large cubes. Trim ends of brussels sprouts and slicing in half lengthwise.
Step One
Drizzle balsamic dressing over sprouts and squash and toss to coat. Roast at 375ºF for 20 minutes, toss, then roast for another 10-15 minutes.
Step Two
Make the dressing by combining the balsamic vinegar, maple syrup, almond butter, mustard, garlic, and water in a blender.
Step Three
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.
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.
STORAGE
STORAGE
Place the maple roasted Brussels sprouts and squash, then the balsamic dressing separately, in two airtight containers, in the fridge.
REHEAT
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.
A fun and festive Maple Roasted Brussels Sprouts and Squash side dish!