These maple balsamic Brussels sprouts with Honeynut squash and walnuts are going to be your new favorite Fall veggie side dish. Brussels sprouts and Honeynut Squash are simply seasoned and roasted and then tossed with walnuts, tangy balsamic vinegar and pure maple syrup. Then they go back into the oven to caramelize and cook to perfection. This recipe is easy, delicious and full of Autumn flavor.
What are Brussels sprouts?
Brussels sprouts are tiny cruciferous vegetables that resemble mini cabbages. They grow on a thick, sturdy stalk together with up to 100 other sprouts.
These veggies thrive in cooler weather making them peak in Fall and Winter. But you may find them year round.
Brussels sprouts have a bad reputation, because many were forced to eat boiled sprouts as a child. They can be kind of bitter and smell bad when cooked that way.
The best way to eat Brussels sprouts is to oven roast them as they get crispy edges on the outside and tender inside. With proper seasoning, these winter veggies taste quite delicious.
Why you'll love this Balsamic Brussels Sprouts Recipe
- Perfect veggie side dish for the Holidays.
- Great alternative to mashed potatoes or pureed squash
- Delicious way to eat your green vegetables
- Super easy recipe to make
- Restaurant quality flavor, impress your guests
- Small ingredient list
- Naturally vegan and gluten free recipe
- Colorful and esthetic presentation
- Sweet and tangy flavor palette
- Lots of great texture in this side dish
Pro Tip
To get the gorgeous browning, be sure to put the Brussels middle side down flat on the pan to roast. This will sear the Brussels sprouts and prevent them from drying out too!
Maple Balsamic Brussels Sprouts Ingredients
Without counting the extra virgin olive oil or salt, this is a six ingredient recipe! It's incredible what depth of flavor can be accomplished with so few ingredients.
- Brussels Sprouts: These veggies are the star of the show!
- Honeynut Squash: A tiny cousin of butternut squash, these squashes are more than just cute, they are delicious
- Walnuts- Their mild flavor and major crunch makes these nuts a welcome addition to the party
- Balsamic Vinegar- Pungent and tangy, this vinegar has big flavor
- Pure Maple Syrup- Adding a major Fall vibe
- Garlic Powder- To boost the flavor
- Salt
- Extra Virgin Olive Oil
Time Saving tip: Around the Holidays, many stores sell peeled and seeded, chopped squash. If you hate all the peeling and chopping, buy the prepared butternut instead.
How to make Maple Balsamic Brussels Sprouts
This is a beginner friendly recipe that anyone could make successfully. The hardest part is cutting and peeling the squash. Otherwise it couldn't be easier since it all cooks on one sheet pan.
- First season the brussels sprouts and squash with salt and garlic powder and toss with extra virgin olive oil. Then bake in the oven on a sheet pan until tender.
- Next add the walnuts, pure maple syrup and balsamic vinegar and bake for another 10 minutes to finish them off.
Tips for Making the Best Balsamic Brussels Sprouts
- Get creative: swap out different kinds of squash, beets or sweet potatoes for the honeynut
- Experiment with other nuts like pecans, macadamia nuts or cashews
- Garnish with herbs like fresh parsley or mint
- Add fruit like dried cranberries or pomegranate arils for major Fall vibes
FAQs
Honeynut squash can be a bit of a special ingredient, only available when squash is really abundant. Substitute one butternut squash in place of the two little honeynut squash. Or another option is sweet potatoes.
A good option for the brussels sprouts would be broccoli or cauliflower florets. They will both cook the same and have a similar flavor profile and texture for this recipe.
The reason that I do this recipe in two roasting steps is that I don't like how the balsamic and maple can burn if you are not careful. I prefer to par cook the veggies and then finish them off with the balsamic and maple glaze so that they caramelize instead of burning.
This is an excellent Holiday vegetable side dish. It's easy and quick to make and has an impressive presentation and flavor that your guests will love.
If you or your guest have tree nut allergies, simply omit the walnuts! You can substitute pumpkin seeds or sunflower seeds if you like some crunch or just leave them out of the recipe.
Well, yes I suppose you can. Bacon and brussels sprouts are often served together in restaurants. The dominant flavor will change to a smoky and salty one instead of sweet and tangy! I recommend cooking the bacon separately, then chopping and mixing it in.
But might I suggest VEGAN BACON instead? It has all the flavor but no animals, and it's lower in fat and calories.
Other Delicious Vegetable Side Dishes
Love this recipe? Drop a comment below to share your experience with others!
Craving more? Explore all of my free ebooks or come hang out with over 1 million other plant-based foodies on Instagram!
Maple Balsamic Brussels Sprouts with Honeynut Squash and Walnuts
Ingredients
- 2 pounds brussels sprouts halved
- 2 honeynut squash peeled, seeded and cut in bite sized pieces
- 1 cup walnuts
- 4 tbsp balsamic vinegar
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp garlic powder
Instructions
- Preheat the oven to 400
- To a large sheet pan add the halved brussels sprouts and the cubed honeynut squash. Drizzle with olive oil and season with salt and garlic powder. Mix well with clean hands until all the veggies are coated with oil and salt and spread out into a single layer. Bake for 20 minutes.
- Carefully take the sheet pan out of the oven, add the walnuts and baste theveggies and nuts with the balsamic vinegar and pure maple syrup. With a spatula, carefully mix until all the veggies have been coated in the seet maple and tangy vinegar. Return to the oven for 10 more minutes to cook.
- Transfer the cooked veggies and nuts to a serving platter and enjoy within 2-3 days for the best quality.
Leave a Reply