Name: Maple Roasted Brussels Sprouts and Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: For the Vegetables:; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tbsp pure maple syrup; ½ tsp fine sea salt; 2 pounds squash (butternut or carnival); 2 pounds Brussels sprouts; ¾ cup dried cranberries; ½ cup sliced almonds (toasted); For the Dressing:; Almond Butter Balsamic Dressing (see instructions)

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This Maple Roasted Brussels Sprouts and Squash recipe is a delicious and healthy side dish that combines the earthy flavors of Brussels sprouts with the natural sweetness of squash, all enhanced by a touch of maple syrup and balsamic vinegar. Topped with toasted almonds and dried cranberries, this dish is both vibrant and full of texture, making it the perfect complement to any meal. Vegan, gluten-free, and paleo-friendly, it’s a crowd-pleaser that fits many dietary preferences.

Why You’ll Love This Recipe

This side dish is the perfect balance of savory, sweet, and tangy. The roasted Brussels sprouts and squash have a wonderful caramelized flavor, enhanced by the rich maple syrup and balsamic vinegar. The toasted almonds add a satisfying crunch, while the dried cranberries bring a pop of sweetness. The Almond Butter Balsamic Dressing ties everything together, creating a flavorful and aromatic dish that pairs wonderfully with any main course. Plus, it’s easy to make and can be served warm or at room temperature.

Maple Roasted Brussels Sprouts and Squash

Ingredients

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp pure maple syrup
½ tsp fine sea salt
2 pounds squash (butternut or carnival)
2 pounds Brussels sprouts
¾ cup dried cranberries
½ cup sliced almonds (toasted)

Almond Butter Balsamic Dressing:

2 tbsp almond butter
1 tbsp balsamic vinegar
1 tbsp maple syrup
2 tbsp water (or more, depending on desired consistency)
1 tsp Dijon mustard
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven:

Preheat your oven to 375°F. Grease a large rimmed baking sheet with olive oil or line it with a silicone mat.

2. Make the oil-vinegar mixture:

In a small bowl, combine olive oil, balsamic vinegar, maple syrup, and salt. Set aside.

3. Prepare squash and Brussels sprouts:

Peel and seed the squash, then cut it into 1-inch cubes. Place it on the prepared baking sheet. Trim the ends of the Brussels sprouts and cut them in half lengthwise. Add them to the baking sheet with the squash.

4. Coat vegetables:

Pour the oil-vinegar mixture over the vegetables and toss to coat evenly with a spatula.

5. Roast vegetables:

Roast in the preheated oven for 20 minutes. After 20 minutes, stir the vegetables and roast for another 10-15 minutes, until the squash is soft and Brussels sprouts are golden.

6. Make the dressing:

Combine all dressing ingredients in a small blender and blend on high until smooth. Alternatively, whisk vigorously by hand in a medium bowl.

7. Toss and serve:

Once the vegetables are roasted, transfer them to a casserole or serving dish. Add the dried cranberries, sliced almonds (reserving some for garnish), and the dressing. Gently stir to combine. Garnish with the reserved almonds if desired. Best served warm.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Squash options: You can use butternut, carnival, acorn, or any other squash variety you prefer for this recipe.
Add-ins: Try adding roasted pumpkin seeds or pomegranate seeds for added texture and flavor.
Vegan-friendly: Ensure that the maple syrup is vegan-friendly, as some brands may include animal-derived products.
More spice: Add a pinch of chili flakes or smoked paprika for a slight spicy kick.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes, until warmed through.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the vegetables and store them in the refrigerator before roasting. The dressing can also be made ahead of time and stored separately. When you’re ready to serve, simply roast the vegetables and toss them with the dressing and toppings.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are preferred for this recipe, as frozen ones may become mushy when roasted. However, if you need to use frozen Brussels sprouts, thaw and pat them dry before roasting.

Can I use a different nut butter for the dressing?

Yes, you can substitute almond butter with other nut butters such as cashew, peanut, or sunflower seed butter, though the flavor of the dressing will vary slightly.

Can I make this dish without the dressing?

Yes, the dish will still be delicious without the dressing. If you prefer a simpler version, just toss the roasted vegetables with a bit of olive oil and vinegar before serving.

How do I know when the vegetables are done?

The squash should be tender and golden brown at the edges, and the Brussels sprouts should be slightly caramelized and crispy. If the vegetables need more time, continue roasting and check every 5 minutes.

Conclusion

Maple Roasted Brussels Sprouts and Squash is a perfect side dish that brings together the natural sweetness of squash, the earthiness of Brussels sprouts, and the depth of maple syrup and balsamic vinegar. Topped with toasted almonds and dried cranberries, it’s a colorful, nutritious dish that complements any meal. Whether you’re serving it for a holiday gathering or as a weeknight side, this recipe is sure to be a hit with everyone at the table!