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Roasted Brussels Sprouts with Butternut Squash Served on a Plate with Pomegranate Seeds on the Table

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
Keyword roasted brussels sprouts, roasted butternut squash, thanksgiving side dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 783kcal


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 1/3 cup water
  • salt and freshly ground black pepper to taste


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.


  • 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.


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


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