Maple Balsamic Brussels Sprouts with Honeynut Squash and Walnuts

Overhead view of a white platter with roasted brussels sprouts and squash with walnuts

Maple Balsamic Brussels Sprouts with Honeynut Squash and Walnuts

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.

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Prep Time 10

Cook Time 30

Course dinner, Side Dish, sides

Cuisine American, california

Servings

Calories 270 kcal

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.

Nutrition

Calories: 270kcalCarbohydrates: 25gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gSodium: 429mgPotassium: 710mgFiber: 7gSugar: 11gVitamin A: 1179IUVitamin C: 129mgCalcium: 97mgIron: 3mg

Keyword 30 minute, holiday, sides, vegetables

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