🥦🍠 Roasted Brussels Sprouts & Butternut Squash with Maple-Balsamic Glaze
🍁 Description
This roasted veggie dish is the perfect harmony of crispy Brussels sprouts, caramelized butternut squash, and a sweet-tangy maple-balsamic glaze. It’s naturally vegan, gluten-free, and bursting with flavor. The roasting brings out the vegetables’ natural sweetness while the glaze adds a touch of elegance that makes it perfect for everyday dinners or festive gatherings.
🧾 Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled and cubed (about 600 g)
- 2 tbsp (30 ml) olive oil
- Salt & black pepper, to taste
- 3 tbsp (45 ml) maple syrup
- 2 tbsp (30 ml) balsamic vinegar
- Optional: chopped fresh parsley for garnish
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the veggies: In a large bowl, toss Brussels sprouts and squash with olive oil, salt, and pepper until evenly coated.
- Roast: Spread them in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Make the glaze: In a small bowl, whisk together maple syrup and balsamic vinegar.
- Glaze and finish: Drizzle the glaze over the roasted veggies and toss gently to coat. Return to the oven for 5 more minutes to caramelize.
- Serve: Sprinkle with fresh parsley and enjoy warm.
🍽️ Servings
- Makes 4 servings as a side dish
- Great for holiday dinners, meal prep, or weeknight sides
📝 Notes & Tips
- Make sure to cut Brussels sprouts and squash into similar-sized pieces so they roast evenly.
- For extra crispiness, avoid overcrowding the pan — use two sheets if needed.
- Add pecans or walnuts before the final roast for a crunchy texture.
- You can also add dried cranberries or pomegranate seeds for a festive twist.
- Don’t overdo the glaze — it should coat lightly, not soak.
📊 Nutritional Info (per serving, approx.)
- Calories: 180
- Protein: 3 g
- Fat: 6 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Sugar: 14 g
- Sodium: 150 mg
- Vegan, Gluten-Free, Dairy-Free
💪 Health Benefits
- 🥦 Brussels sprouts are rich in fiber, antioxidants, and vitamin C — great for immunity and digestion.
- 🍠 Butternut squash provides beta-carotene for healthy vision and glowing skin.
- 🍁 Maple syrup is a natural sweetener with minerals like manganese and zinc.
- ❤️ Olive oil supports heart health and adds healthy fats.
- Together, this combo boosts gut health, reduces inflammation, and supports metabolism naturally.
❓ Q & A
Q: Can I make this ahead of time?
A: Yes! Roast the veggies and prepare the glaze separately. Reheat veggies in the oven and toss with glaze before serving.
Q: Can I use frozen Brussels sprouts or squash?
A: Fresh is best for texture, but frozen can work if thawed and patted dry before roasting.
Q: Can I use honey instead of maple syrup?
A: Absolutely — honey adds a deeper sweetness, though the dish will no longer be vegan.
Q: What main dish goes best with this?
A: Perfect alongside roast chicken, salmon, pork tenderloin, or a quinoa salad for a meatless meal.
Q: How do I make it even more festive?
A: Add cranberries, pecans, and a touch of orange zest for a holiday-ready side!
💌 Final Note
This dish is so delicious, it tends to disappear before it even hits the table.
Sweet, tangy, and savory — it’s comfort food with a healthy twist.
Try it once, and it’ll become your go-to for every special meal.