Description
A vibrant and flavorful side dish featuring roasted Brussels sprouts and squash, drizzled with a maple-balsamic dressing, and topped with dried cranberries and toasted almonds.
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)
Instructions
- Preheat Oven: Preheat your oven to 375°F. Grease a large rimmed baking sheet with olive oil or line it with a silicone mat.
- Make the Oil-Vinegar Mixture: In a small bowl, combine olive oil, balsamic vinegar, maple syrup, and salt. Set aside.
- 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.
- Coat Vegetables: Pour the oil-vinegar mixture over the vegetables and toss to coat evenly with a spatula.
- 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.
- 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.
- 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.
Notes
- Squash Options: You can use butternut or carnival squash, or any squash of your choice.
- Optional Garnish: For an extra touch, top with additional toasted almonds or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
