The best balsamic-maple roasted Brussels sprouts with butternut squash, pecans, cranberries and avocado roasted garlic dressing. Ultimate healthy vegan side dish ready in just 40 minutes!
Butternut squash:Cut a butternut squash in half and scoop the seeds with a spoon. Peel it and cut into dices. Mix together. 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.
Brussels sprouts:Cut Brussels sprouts in halves, discarding any outer leaves that aren't firm. Toss them. Turn both butternut squash and Brussels sprouts once half-way through roasting.
Avocado dressing:Mix together peeled and pitted avocado, cashew nuts, lemon juice, water, salt and black pepper with a blender or food processor. Peel it and add to the dressing, pulsing until smooth.
Assemble:Combine roasted Brussels sprouts with butternut squash, pecans, cranberries and serve with the dressing on top. Enjoy!