Maple Balsamic Brussels Sprouts and Butternut Squash
Ingredients
The vegetables
-
1
lb
Brussels sprouts
-
1 ½
lb
butternut squash
The dressing
-
4
tbsp
coconut oil
-
3
tbsp
pure maple syrup
-
3
tbsp
balsamic vinegar
-
1
tsp
fine sea salt
-
to taste
freshly ground pepper
The toppings
-
⅔
cup
walnut halves or pecans
-
⅔
cup
pomegranate arils or dried cranberries
-
to taste
fresh rosemary (optional)
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- In a large bowl, combine sliced Brussels sprouts and cubed butternut squash with melted coconut oil, maple syrup, balsamic vinegar, salt, and pepper.
- Spread the mixture in an even layer on the prepared baking sheets, ensuring Brussels are flat-side down.
- Bake for about 25 minutes, stirring halfway through, until the vegetables are tender and browned.
- In the last 5 minutes of baking, add walnuts to the vegetables to toast them.
- Remove from the oven and transfer to a serving platter, adding pomegranate arils and garnishing with rosemary if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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