Maple Butternut Squash and Brussel Sprouts
A healthy fall side dish with butternut squash and Brussel sprouts mixed with balsamic vinegar and maple syrup is terrific served with a roast or on your holiday table.
Ingredients
- 1 lb Brussel Sprouts trimmed and cut in half lengthwise
- 1 small butternut squash 2 lb
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon maple syrup
- 1 tablespoon balsamic syrup
- ¼ cup dried cranberries
- sprinkle of cinnamon
Instructions
- Preheat the oven to 375F and put the baking rack in the center position. Cover a baking sheet with parchment paper.
- Prep the vegetables by trimming the Brussel sprouts and cutting them in half. Peel the butternut squash, cut it in half, scoop out the seeds, and cut the squash into 1" cubes.
- In a large bowl add the Brussel Sprouts, butternut squash, olive oil, sea salt, and black pepper.
- Spread the butternut squash and Brussel sprouts out on the pan and be sure not to overcrowd the veggies on the pan.
- Roast the veggies for 20 minutes, in the meantime combine the maple syrup and balsamic syrup in a small bowl.
- Drizzle the maple balsamic mix over the top of the vegetables and combine with the Brussels and squash on the pan.
- Bake for an additional 15-20 minutes or until the vegetable are soft and starting to turn golden brown.
- Add more seasoning to taste or a sprinkle of cinnamon.
Notes
To trim the Brussel sprouts, remove any discolored leaves, cut the very bottom off, and slice each piece in half lengthwise.
If any Brussel sprout leaves fall off when you're trimming them, be sure to add the to the dish. They had a nice crispy crunch to the roasted vegetable mix.
If you don't have a large baking sheet with a rim you can split the butternut squash Brussel sprouts mix between two smaller pans.
Foil or a well-oiled pan can be used instead of parchment paper, the paper makes for easy clean-up and helps the vegetables to brown evenly.
Feel free to mix in other vegetables like sliced onion, whole mushrooms, broccoli, or cauliflower.
Mixing in pre-cooked bacon is a great variation.
To add a little extra crunch you can add in ¼ cup sliced pecans when you add in the dried cranberries.
You can make simple roasted brussel sprouts and butternut squash by skipping the addition of balsamic vinegar and the maple syrup.
Nutrition
Serving: 1gCalories: 128kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 311mgFiber: 3gSugar: 11g
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