Roasted Brussels Sprouts with Butternut Squash
Roasted Brussels Sprouts with Butternut Squash
The best balsamic-maple roasted Brussels sprouts with butternut squash, pecans, cranberries and avocado roasted garlic dressing. Ultimate healthy vegan Thanksgiving side dish ready in just 40 minutes!
Roasted Brussels Sprouts with Butternut Squash
Roasted Brussels Sprouts with Butternut Squash
The best balsamic-maple roasted Brussels sprouts with butternut squash, pecans, cranberries and avocado roasted garlic dressing. Ultimate healthy vegan Thanksgiving side dish ready in just 40 minutes!
Servings Prep Time
4-5 10minutes
Cook Time
30minutes
Servings Prep Time
4-5 10minutes
Cook Time
30minutes
Ingredients
For the roasted Brussels sprouts with butternut squash:
  • 1 medium-sized butternut squash
  • 2tablespoons balsamic vinegar
  • 3tablespoons olive oil
  • 3tablespoons maple syrup
  • 2teaspoons cinnamon
  • salt and freshly ground black pepper to taste
  • 1 head garlic
  • 600 g or 21 oz Brussels sprouts
  • 125 g or 1 cup pecanstoasted
  • 100g or 1 cup dried cranberries
  • 4tablespoons pomegranate seeds
For the avocado roasted garlic dressing:
  • 1 avocado
  • 75g or ½ cup cashew nuts
  • 2tablespoons lemon juice
  • 80ml or 1/3 cup water
  • salt and freshly ground black pepper to taste
Instructions
Butternut squash:
  1. Preheat the oven to 200 C or 400 F. Cut a butternut squash in half and scoop the seeds with a spoon (measuring spoons do the best work). Peel it and cut into dices. Mix together balsamic vinegar, olive oil, maple syrup, cinnamon, salt and black pepper. Combine diced butternut squash with half of the mixture and transfer to a backing sheet lined with parchment paper.
Garlic:
  1. Cut the tips off the garlic head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Drizzle with a bit of olive oil, sprinkle with salt and black pepper and put to butternut squash. Roast for about 30 minutes until the garlic is tender and aromatic and butternut squash is golden and tender when pierced with a fork.
Brussels sprouts:
  1. Cut Brussels sprouts in halves, discarding any outer leaves that aren’t firm. Toss them with the other half of the balsamic-maple mixture and add them to the backing sheet with butternut squash and garlic (or on a separate backing sheet lined with parchment paper) 10-15 minutes before the end. Turn both butternut squash and Brussels sprouts once half-way through roasting.
Avocado dressing:
  1. While the vegetables are roasting, prepare the dressing. Mix together peeled and pitted avocado, cashew nuts, lemon juice, water, salt and black pepper with a blender or food processor. Let the garlic head cool, peel it and add to the dressing, pulsing until smooth. Adjust the consistency by adding more cashew nuts if the dressing is too liquid or more water if it’s not liquid enough.
Assemble:
  1. Combine roasted Brussels sprouts with butternut squash, pecans, cranberries and serve with the dressing on top. Sprinkle with pomegranate seeds. Enjoy!