Maple Roasted Brussels Sprouts & Squash with Almond Butter Balsamic

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 lbs Brussels sprouts
  • 3/4 cup Cranberries, dried
  • 1 tsp Garlic

• Condiments

  • 1/4 cup Almond butter, natural
  • 5 tbsp Balsamic vinegar
  • 3 tbsp Maple syrup, pure
  • 2 tsp Mustard, Stone Ground

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 lbs Acorn squash* (butternut
  • 1/2 cup Almonds, toasted

• Liquids

  • 1 tbsp Water to, thin

Found on fitmittenkitchen.com

Description

Ingredients

• 1 TBS olive oil
• 1 TBS balsamic vinegar
• 1 TBS pure maple syrup
• ½ tsp salt (or to taste)
• 2 lbs acorn squash* (butternut, or carnival also works)
• 2 lbs brussels sprouts
• ¾ cup dried cranberries
• ½ cup sliced almonds, toasted
• for the dressing:
• ¼ cup balsamic vinegar
• ¼ cup natural almond butter
• 2 TBS pure maple syrup
• 2 tsp stone ground mustard
• 1 tsp minced garlic
• 1 TBS water to thin

Directions

• Preheat oven to 375F and grease a large rimmed baking sheet with oil, or line with silicone mat.
• In a small bowl combine maple syrup, olive oil, and balsamic vinegar. Whisk together and set aside.
• Prepare squash by peeling and scooping out seeds, cut into cubes. Place on baking sheet.
• Prepare brussels sprouts by trimming ends and cutting in half, length wise. Add to baking sheet with the squash, pour on the maple syrup mixture and stir with spatula to combine.
• Roast vegetables for 20 minutes, then stir and roast for another 10-15 minutes, until squash is soft and brussels sprouts are golden.
• While the vegetables are roasting, make the dressing: combine all ingredients into small blender or combine in medium bowl, and whisk vigorously by hand.
• When the vegetables have finished roasting, transfer to serving dish. Add dried cranberries, sliced almonds (reserving some for garnish on top if desired), and dressing. Gently stir to combine, enjoy warm.