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. 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! 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. 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 OvenPreheat the oven to 375ºF and line a large baking sheet with parchment paper, or use a silicone mat. Make the Maple MixtureIn a small bowl whisk together the olive oil, balsamic vinegar, maple syrup and salt; set aside. Prepare the Squash & Brussels SproutsFor 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. RoastDrizzle 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 DressingTo 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. ServeWhen 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! Recipe Tips
Serving SuggestionsI 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 StoreFeel 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 This Maple Roasted Brussels Sprouts and Squash recipe is a must this season! 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.
Notes*To make it easier to cut into squash, warm it in the preheating oven and make sure to use a large, sharp knife. Check out my guide on butternut squash, here. Dish best served warm, refrigerate leftovers. Store any leftover dressing in an airtight container in the fridge; enjoy in 5 days. Nutrition information based on 8 medium-large servings, including dressing. Nutrition
Keywords: Maple Roasted Brussels Sprouts, Healthy Thanksgiving Sides, brussels sprouts and squash About Ashley"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy." Reader InteractionsWhy are my roasted brussel sprouts not crispy?If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
What flavors go well with brussel sprouts?Here are 10 we love to inspire you.. Mustard. The tang of a good mustard is a great match for earthy Brussels sprouts. ... . Fish Sauce. Fish sauce gives roasted Brussels sprouts a salty, umami-flavor kick that makes them even more irresistible. ... . Smoked Paprika. ... . Pomegranate Molasses. ... . Apples. ... . Worcestershire Sauce. ... . Miso Paste. ... . Bacon.. Should I par boil brussel sprouts before roasting?Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.
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