{"id":1374,"date":"2022-11-09T02:14:29","date_gmt":"2022-11-09T02:14:29","guid":{"rendered":"https:\/\/nutsaboutgreens.wordpress.com\/?p=1374"},"modified":"2022-11-10T05:24:59","modified_gmt":"2022-11-10T05:24:59","slug":"roasted-maple-balsamic-spiced-butternut-squash-and-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/nutsaboutgreens.com\/staging\/roasted-maple-balsamic-spiced-butternut-squash-and-brussels-sprouts\/","title":{"rendered":"Roasted Maple Balsamic Spiced Butternut Squash and Brussels Sprouts (vegan, gluten-free)"},"content":{"rendered":"

Thanksgiving is coming up and I’ve got the perfect side dish for you! These roasted maple balsamic spiced butternut squash and brussels sprouts are loaded with flavor and is a huge crowd pleaser. The sweetness goes well with the acidity from the balsamic vinegar and the spices. This is the ultimate fall side.<\/p>\n

It’s gluten-free and vegan too, so it’s a good one to have for people with, or even without, allergies! Let me just say it’s like comfort food to me. So cozy, so delicious, and so addicting! I love butternut squash with brussels sprouts and think it’s such a yummy combo! The pecans add a tasty and buttery crunch, giving this side dish a variety of textures.<\/p>\n

Also, you can prep\/dice the butternut squash and brussels sprouts the day before so it’s super easy to put together on Thanksgiving. I just love the combination of the maple syrup, spices, and balsamic vinegar. Literally, this is good for ANY day and even Christmas! It makes for great leftovers too!<\/p>\n

If you make this roasted maple balsamic spiced butternut squash and brussels sprouts, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!<\/p>\n

\"overview \"close \"close \"angled \"overview<\/p>\n

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Roasted Maple Balsamic Spiced Butternut Squash and Brussels Sprouts (vegan, gluten-free)<\/h2>\n\t\t
This roasted maple balsamic spiced butternut squash and brussels sprouts is the perfect side to make for Thanksgiving! The combination of all the spices, maple syrup, and balsamic is delicious! It's the ultimate cozy fall side dish. <\/span><\/div>\n\t\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\t\n\t<\/div>\n\t
\n\t\t\n\t<\/div>\n\t\n<\/div>\n\n
Prep Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time:<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time:<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
\n\t\n\t
<\/div>\n\t

Ingredients<\/h3>
  • 1<\/span> pound<\/span> (plus a little more) brussels sprouts, stems and outer leaves removed and halved<\/span><\/li>
  • 5<\/span> heaping cups butternut squash, cubed<\/span> (1 medium-large butternut squash)<\/span><\/li>
  • 2<\/span> Tbsp<\/span> extra virgin olive oil<\/span><\/li>
  • 2 1\/2<\/span> Tbsp<\/span> pure maple syrup<\/span><\/li>
  • 5<\/span> Tbsp<\/span> balsamic vinegar, divided<\/span><\/li>
  • 3<\/span> garlic cloves, minced<\/span><\/li>
  • 1<\/span> tsp<\/span> ground cinnamon<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> ground cloves<\/span><\/li>
  • 3\/4<\/span> tsp<\/span> sea salt<\/span><\/li>
  • 1\/4 <\/span> tsp<\/span> Freshly ground pepper<\/span><\/li>
  • 1\/3<\/span> cup<\/span> dried cranberries<\/span><\/li>
  • 1\/2 \u2013 3\/4<\/span> cup<\/span> toasted pecans halves, roughly chopped<\/span><\/li><\/ul><\/div><\/div>\n\t
    <\/div>\n\t

    Instructions<\/h3>
    • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.<\/span><\/div><\/li>
    • Spread out brussels sprouts and butternut squash on baking sheet. In small bowl mix together the olive oil, maple syrup, 2 Tbsp of balsamic vinegar, garlic, cinnamon, cloves, salt, and pepper until well combined. Pour over the brussels and butternut squash. Use clean hands to toss together then spread out evenly on the baking sheet. <\/span><\/div><\/li>
    • Roast in the oven for 20 minutes, flip, and roast for 20 more minutes until brussels sprouts are golden brown and butternut squash is fork tender.<\/span><\/div><\/li>
    • While the veggies are roasting, you can toast you pecans on the stove. Place pecans in a small pan over medium heat. Stir pecans until toasted and fragrant, about 3-4 minutes. They are done as soon as they start looking darker and smell toasty. Immediately remove the pecans from the pan to a bowl or paper towel to prevent burning.<\/span><\/div><\/li>
    • Once the butternut squash and brussels are done roasting, transfer them to a large serving bowl and gently fold in dried cranberries and toasted pecans. Drizzle on the rest of the balsamic vinegar on top (3 Tbsp), or to taste. Add more salt and pepper if needed. Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t
      <\/div>\n\t

      Notes<\/h3>
      *recipe inspired by Ambitious Kitchen\u00a0<\/span><\/div><\/div>\n\t\n<\/div>\n\n
      \n
      Servings: <\/span>6<\/span><\/div>\n\n
      Author: <\/span>valeria.chao<\/span><\/div>\n\n<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Thanksgiving is coming up and I’ve got the perfect side dish for you! These roasted maple balsamic spiced butternut squash and brussels sprouts are loaded with flavor and is a huge crowd pleaser. The sweetness goes well with the acidity from the balsamic vinegar and the spices. This is the ultimate fall side. It’s gluten-free…<\/p>\n","protected":false},"author":2,"featured_media":7378,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[400,401,399],"tags":[12,100,120,131,143,166,184,221,265,283,323,368,376,384],"class_list":["post-1374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-gluten-free","category-mains","tag-appetizer","tag-cooking","tag-dairy-free","tag-dinner","tag-fall","tag-gluten-free","tag-healthy","tag-lunch","tag-paleo","tag-plant-based","tag-sides","tag-thanksgiving","tag-vegan","tag-vegetarian"],"yoast_head":"\nRoasted 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