Maple & Lemon Roasted Brussels Sprouts with Butternut Squash
It’s all about the marinade and the perfect baking temperature and boom, you have yourself a perfect side dish. My kids pop these roasted veggies into their mouth like candy. No seriously, they really do. This simple dish will easy be the star at your next get together. The marinade features maple syrup, lemon, cumin and paprika. It’s the perfect blend of sweet, earthy and bright. If you love all things butternut, we could definitely be besties! Oh and by the way “brussels” is the correct spelling. I had no idea, haha! I always say “brussel sprouts.” Shows what I know! Anyway enough with the grammar lesson.
Here we go! Let me know how you like this dish!
Serves 6 as a side. Prep time 15 minutes. Bake time 25 minutes. Total time 40 minutes.
1 pound brussels sprouts
1 medium butternut squash or 4-5 cups
seeds from half of a pomegranate
1 tablespoon avocado oil
2 tablespoons maple syrup
1 tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 freshly ground black pepper
Preheat oven to 425F. Line a baking sheet with parchment paper.
Cut ends off of brussels and cut in half lengthwise.
Peel the butternut, then remove seeds and dice in half inch cubes. Should have 4-5 cups.
Mix marinade ingredients together in the bottom of a large bowl. Add in the butternut squash and brussels. Stir to combine. You do not have to actually marinate it but you could if you prefer (I never do and it turns out perfect).
Add to the baking sheet and bake for 25 minutes until nicely browned. No need to flip while baking.
Top with pomegranate and serve.