Delicious brussels sprouts and butternut squash tossed irresistible chili-maple sauce then roasted to perfection. Topped with sweet pomegranate seeds, zesty gorgonzola and crunchy pecans or walnuts if you'd like.
Course
Gluten Free, Grain Free, Healthy, Salad, Side Dish, Vegetarian
Keyword
butternut squash brussels sprouts
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings6servings
AuthorMonique of AmbitiousKitchen.com
Ingredients
1poundbrussels sprouts, halved, stems and yellow outer leaves removed
4cupscubed butternut squash (about 12 ounces)
½tablespoonolive oil
1tablespoonpure maple syrup
2clovesgarlic, minced
1/2teaspoonchipotle chili powder (regular chili powder will work just fine)
¼teaspooncinnamon
Salt and pepper, to taste
1/2cuppomegranate seeds
1/4cupgorgonzola crumbles
OPTIONAL: 1/4 cup chopped pecans
Instructions
Preheat oven to 400 degrees F. Add butternut squash and brussels sprouts to a large bowl.
In a small bowl, whisk together olive oil, maple syrup, garlic, chili powder and cinnamon. Pour over squash and sprouts and toss to evenly distribute.
Pour on a baking sheet and spread out evenly. Roast in oven for 25-30 minutes or until squash is fork tender and sprouts are slightly crispy and caramelized.
Remove from oven, cool for a few minutes then immediately transfer to a large bowl.
Top with pomegranate seeds, gorgonzola crumbles and pecans, if desired. Serve immediately. I recommend doubling for a crowd!