Maple Balsamic Roasted Brussels Sprouts and Squash with Walnuts and Cranberries

Maple Balsamic Roasted Brussels Sprouts with Butternut Squash, Walnuts, and Pomegranate–perfect for a healthy and festive holiday side dish! Vegan, gluten-free, and packed with fiber.

  1. Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper for easy cleanup. (I used one regular and one small baking sheet so I could put them on the same rack side by side in the oven.)
  2. Place sliced Brussels sprouts and squash in a large bowl. Add the coconut oil, maple syrup, vinegar, salt, and pepper, tossing to combine.
  3. Spread in an even layer (try to get all the Brussels flat-side down) in an even layer on lined baking sheets. If they’re overlapping, they won’t brown nicely.
  4. Bake for about 25 minutes, stirring halfway through, or until veggies are tender and browned. When 5 minutes are remaining, sprinkle veggies with walnuts and return to the oven to toast for 5 minutes. Remove from oven and transfer to a serving platter or bowl. Taste and add salt or pepper if needed. Sprinkle with pomegranate arils. Garnish with rosemary or whatever green herbs you have on hand, if desired.

*If using dried cranberries, I suggest soaking them in a bowl of warm water while the veggies roast so they’re plump. Drain before adding to dish.

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