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!

I don't have to tell you how colorful and beautiful this Thanksgiving side dish looks, because you can see it yourself. But let me tell you how delicious it is: tender and smooth butternut squash, chewy astringent Brussels sprouts with a crispy crust, roasted with balsamic vinegar, maple syrup and cinnamon, amazing creamy avocado dressing with roasted garlic, sweet and crunchy toasted pecans, sour cranberries and tart pomegranate seeds...

It's not overly sweet like most of the recipes featuring roasted butternut squash, pecans and maple syrup. The variety of flavors and tastes make this roasted Brussels sprouts with butternut squash an ultimate Thanksgiving side dish! Oh yes, and it's healthy and vegan too!

This vegan side pairs perfectly with one of my favorite comfort food classics: vegan pot pie with filo crust.

If you follow my blog, you know that my husband hates Brussels sprouts. It's one of the few vegetables he thought he hated. The thing is, after I made these Brussels sprouts with peanut miso dip, and balsamic glazed brussels sprouts, he changed his mind about Brussels sprouts forever. To prove this point, I made these roasted Brussels sprouts with butternut squash and it was a huge success too!

My point is, if you think that you hate something, just give it another chance. If this "something" is by any chance Brussels sprouts, I have a solution for you: just cook them the way I did and I can guarantee you will like them!

Make sure to check the entire vegan Thanksgiving menu that I published, from appetizers, soups and salads to main dishes, sides and desserts.

The best thing about this Thanksgiving side dish is that it's very healthy, so it will balance your Thanksgiving dinner in a nice way. Brussels sprouts provide fantastic health benefits, let alone their delicious taste if you cook them right! To get the most out of their nutritious value and taste, avoid overcooking them. My favorite method of cooking them is roasting and here is how you do it.

How to Select and Store Brussels Sprouts

First, a couple of tips on how to select Brussels sprouts in the store. They should be brightly green, firm and compact. If they have yellow outer leaves, they aren't fresh any more. Avoid Brussels sprouts with perforated leaves because that's a sign of warms living within. Ideally, choose Brussels sprouts of equal size, as this way they will be cooked evenly.

Store fresh Brussels sprouts for no more than 14 days in the vegetable compartment of your refrigerator. Here is some more useful information about Brussels sprouts: Brussels Sprouts! How to Pick, Cook, and Eat Them.

How to Make Roasted Brussels Sprouts with Butternut Squash

To make roasted Brussels sprouts with butternut squash, start by cutting a medium-sized butternut squash in half and scooping the seeds with a spoon (measuring spoons do the best work). Peel it and cut into dices. Preheat the oven to 200 C or 400 F. 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.

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 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.

Meanwhile, 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 they are ready. Turn both butternut squash and Brussels sprouts once half-way through roasting.

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.

Combine roasted Brussels sprouts with butternut squash, pecans, cranberries and serve with the dressing on top. Sprinkle with pomegranate seeds alongside a vegan main course like this vegan roast. For more details, see the recipe below:

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4.92 from 24 votes

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!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 783kcal

Author Elena Szeliga

Cook ModePrevent your screen from going dark

Ingredients

For the roasted Brussels sprouts with butternut squash:

• ▢ 1 medium-sized butternut squash
• ▢ 2 tablespoons balsamic vinegar
• ▢ 3 tablespoons olive oil
• ▢ 3 tablespoons maple syrup
• ▢ 2 teaspoons cinnamon
• ▢ salt and freshly ground black pepper to taste
• ▢ 1 head garlic
• ▢ 600 g or 21 oz Brussels sprouts
• ▢ 125 g or 1 cup pecans toasted
• ▢ 100 g or 1 cup dried cranberries
• ▢ 4 tablespoons pomegranate seeds

For the avocado roasted garlic dressing:

• ▢ 1 avocado
• ▢ 75 g or ½ cup cashew nuts
• ▢ 2 tablespoons lemon juice
• ▢ 80 ml or ⅓ cup water
• ▢ salt and freshly ground black pepper to taste

Get Recipe Ingredients

Instructions

Butternut squash:

• 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:

• 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:

• 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:

• 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:

• Combine roasted Brussels sprouts with butternut squash, pecans, cranberries and serve with the dressing on top. Sprinkle with pomegranate seeds. Enjoy!

Nutrition

Calories: 783kcal | Carbohydrates: 86g | Protein: 14g | Fat: 49g | Saturated Fat: 6g | Sodium: 56mg | Potassium: 1827mg | Fiber: 18g | Sugar: 38g | Vitamin A: 21155IU | Vitamin C: 176.9mg | Calcium: 214mg | Iron: 6.1mg

Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

What is your favorite Thanksgiving side dish? Leave a comment below!

Love,

Elena

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