Balsamic-Maple Roasted Brussels Sprouts with Butternut Squash, Pecan, Cranberries, and Avocado-Garlic Dressing

An ideal vegan side dish for Thanksgiving that’s both healthy and easy to make in just 40 minutes!

Brussels sprouts roasted with balsamic vinegar and maple syrup, paired with the sweetness of roasted butternut squash and topped with crunchy pecans, tart cranberries, and a creamy avocado-garlic dressing—this dish is a real winner! The roasted veggies are coated in a perfect balance of cinnamon, balsamic, and maple syrup that brings out their natural sweetness without being overwhelming.

The addition of roasted garlic and avocado in the dressing adds a rich, smooth texture, while the nuts and cranberries introduce the perfect mix of crunch and tartness. It’s the ideal side to accompany your Thanksgiving feast, offering a full range of flavors in one dish. The best part? It’s vegan and full of nutrients!

If you’re new to Brussels sprouts or haven’t enjoyed them in the past, give this recipe a try! It’s likely to change your mind about this often underrated vegetable.

How to Select and Store Brussels Sprouts

Choose Brussels sprouts that are bright green, firm, and compact. Avoid those with yellow or discolored leaves. Ideally, look for sprouts that are uniform in size for even cooking. Store fresh Brussels sprouts in the vegetable drawer of your fridge, and aim to use them within 14 days.

How to Make Balsamic-Maple Roasted Brussels Sprouts with Butternut Squash

1. Preheat the oven to 400°F (200°C).

2. Cut the butternut squash in half, scoop out the seeds, peel it, and cut into cubes. In a bowl, combine balsamic vinegar, olive oil, maple syrup, cinnamon, salt, and black pepper. Toss the butternut squash in half of the mixture and spread it on a parchment-lined baking sheet.

3. Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil, season with salt and pepper, and add it to the baking sheet with the squash. Roast for about 30 minutes, or until the garlic is tender and aromatic, and the squash is golden.

4. While the squash and garlic are roasting, cut Brussels sprouts in half, discarding any outer leaves that aren’t firm. Toss them with the remaining balsamic-maple mixture and add them to the baking sheet with the squash about 10-15 minutes before they’re done. Flip the vegetables halfway through roasting for even cooking.

5. To make the dressing, blend the peeled avocado, cashews, lemon juice, water, salt, and black pepper until smooth. Let the garlic cool, peel it, and add it to the dressing, pulsing until creamy. Adjust the consistency by adding more cashews for thickness or more water for a thinner dressing.

6. Once the vegetables are roasted, combine the Brussels sprouts and squash with toasted pecans, dried cranberries, and drizzle with the avocado dressing. Garnish with pomegranate seeds and serve with your favorite vegan main dish.

Enjoy this delicious, healthy, and vibrant Thanksgiving side dish in under 40 minutes!

Ingredients:

For the roasted Brussels sprouts with butternut squash:

• 1 medium-sized butternut squash

• 2 tbsp balsamic vinegar

• 3 tbsp olive oil

• 3 tbsp maple syrup

• 2 tsp cinnamon

• Salt and freshly ground black pepper, to taste

• 1 head garlic

• 600g (21 oz) Brussels sprouts

• 1 cup toasted pecans (125g)

• 1 cup dried cranberries (100g)

• 4 tbsp pomegranate seeds

For the avocado roasted garlic dressing:

• 1 avocado

• ½ cup cashew nuts (75g)

• 2 tbsp lemon juice

• ⅓ cup water (80ml)

• Salt and freshly ground black pepper, to taste

Preparation:

1. Preheat the oven to 400°F (200°C). Prepare the butternut squash by cutting it in half, scooping out the seeds, and peeling it. Cut into cubes.

2. Mix balsamic vinegar, olive oil, maple syrup, cinnamon, salt, and pepper. Toss the squash with half of this mixture, then spread on a baking sheet lined with parchment paper.

3. Prepare the garlic by slicing the top off, drizzling with olive oil, and seasoning. Add it to the sheet with the squash and roast for about 30 minutes.

4. Halve the Brussels sprouts and toss with the remaining balsamic-maple mixture. Add them to the baking sheet with the squash 10-15 minutes before it’s finished.

5. For the dressing, blend avocado, cashews, lemon juice, water, salt, and pepper until smooth. Add roasted garlic once it’s cool, then blend until creamy.

6. Once roasted, mix the Brussels sprouts and squash with pecans, cranberries, and dressing. Serve with pomegranate seeds.