Maple Balsamic Brussels Sprouts and Acorn Squash

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You’ll turn everyone into a brussels sprout recipe with this Maple Balsamic Brussels Sprouts and Acorn Squash recipe! This is the perfect side dish for any holiday meal.

Maple Balsamic Brussels Sprouts and Acorn Squash topped with pomegranate and pumpkin seeds on a white platter

This Maple Balsamic Brussels Sprouts and Acorn Squash recipe is an exceptional hormone balancing side dish. Brussels Sprouts are nutrient and fiber dense lending support to the liver and bowels to keep the hormonal systems running smoothly. However, the problem most people have with brussels sprouts is the flavour, or rather the way they have been cooked. As kids we usually ate bland, steamed or boiled brussels and no wonder we didn’t want them!

Baking brussels sprouts gives them a beautiful crunch. The addition acorn squash, pomegranates, pumpkin seeds and a maple balsamic glaze to the mix will turn some heads. I hope you’re ready for a flavour explosion.Get ready to transform non-brussels sprouts eaters into brussels sprouts lovers with this Maple Balsamic Brussels Sprouts and Acorn Squash recipe.

Why it works

  1. The texture contrast between the crunchy pomegranates, crispy brussels sprouts and pumpkin seeds with the softer acorn squash is so satisfying.
  2. It’s super simple to come together. Minimal effort for a huge flavour win.
  3. This dish is a hormone lovin’ dream come true with the combo of brussels sprouts, pomegranates and pumpkin seeds

Ingredients

  • Brussel Sprouts
  • Acorn squash
  • Sweet onion
  • Avocado oil
  • Himalayan salt
  • Maple syrup
  • Balsamic vinegar
  • Orange juice
  • Orange zest
  • Cayenne pepper
  • Pomegranate seeds
  • Raw pumpkin seeds

Brussels sprouts: these vegetables from the cruciferous family are ah-mazing for the liver. They are high in glucosinolate the starting phytonutrient that can become a cancer-protective substances thanks to the gut bacteria.

Additionally glucosinolates can also become indole-3-carbinol or I3C, an antioxidant that promotes the safe metabolism of estrogens down the phase 1 pathway in the liver. Furthermore, it is high in vitman K and folate making it a great food for any momma-to-be.

Balsamic vinegar: to get the full benefit out of balsamic vinegar make sure it is fermented and there is no added rice vinegar or sugar. This will provide you with beneficial bacteria to help digest the yummy (holiday) dinner.

Pomegranate seeds: pomegranate is an incredible food because it helps boost your glutathione levels. Glutathione is one of the most powerful antioxidants we can produce. Increasing glutathione levels reduces your inflammation (cramps, pain, digestive upset) and has anti-aging properties Furthermore, it supports the liver to detox out excess estrogen.

Pumpkin seeds: helps with estrogen metabolism and is high in zinc which may promote progesterone production.

How to make Maple Balsamic Brussels Sprouts and Acorn Squash

Preheat the oven to 400 degrees. To begin you want to wash the brussels sprouts and acorn squash.

Next you will half the brussel sprouts, and acorn squash. Deseed the squash, cut into slices and chop the onion. Coat them in avocado oil, salt and pepper before laying them out on a sheet pan.

Cook them for roughly 25 minutes flipping them half way through.

Meanwhile as they are cooking you can mix together the maple balsamic glaze. In a small bowl mix maple syrup, balsamic vinegar, orange juice, orange zest, salt and cayenne pepper. As well as pop open a pomegranate and start collecting seeds.

Once the veggies are almost cooked through, take them out and sprinkle the maple balsamic glaze over them and pop them back in the oven for 5 minutes.

Lastly, plate the hot Maple Balsamic Brussels Sprouts and Acorn Squash on a platter and top with pomegranate and pumpkins seeds.

Maple Balsamic Brussels Sprouts and Acorn Squash topped with pomegranate and pumpkin seeds on a white platter

Need a holiday dessert?

Check out Pumpkin Spice Chia Pudding for a quick, delicious and nourishing dessert.

Expert tips

  1. Choose raw and organic pumpkin seeds to maximize on nutrient levels.
  2. You can prep the brussesl sprouts, onion and acorn squash the day before.
  3. Out of maple syrup? Swap it for raw honey instead.
  4. Best served hot/warm to keep the brussels sprouts crisp but if they sit a wee bit the pomegranate and pumpkin seeds offer crunch too.
  5. Reheat in the oven for best leftover results.

Maple Balsamic Brussels Sprout and Acorn Squash

Maple Balsamic Brussels Sprout and Acorn Squash is perfect holiday side dish that will convert everyone to a brussels sprout lover.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Canadian
Keyword: acornsquash, brusselsprouts, gluten free, pomegranate, thanksgiving, vegan
Author: Nyla

Ingredients

Roasted Veggies

  • 1 lb brussels sprouts or 4 – 5 cups
  • 1 medium acorn squash organic
  • ½ small onion
  • 2 tbsp avocado oil
  • ¼ tsp Himalayan salt
  • ¼ tsp black pepper freshly ground

Maple Balsamic Glaze

  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 orange zested
  • 1 tbsp orange juice fresh
  • 1 pinch cayenne pepper

Toppings

  • ½ cup pomegranate seeds
  • ¼ cup pumpkin seeds raw, organic

Instructions

  • Preheat the oven to 400°.
    Wash the brussels sprouts and acorn squash. Cut the ends off of the brussels sprouts and cut them in half. Chop the onion. Half the acorn squash and using a spoon remove the seeds. Place the squash on a cutting board cut side down slice into 1/4 inch sections.
  • Arrange the brussels sprouts, chopped onion and acorn slices on a sheet pan and drizzle with avocado oil, sprinkle with salt and pepper. Lightly toss the veggies to coat them in oil and seasoning. Bake for 15 minutes, flip and bake for another 10 minutes or until the veggies are tender.
  • As the veggies are cooking make the maple balsamic glaze in a small bowl by combining maple syrup, balsamic vinegar, orange zest, orange juice, salt and cayenne pepper.
  • Remove the veggies from the oven and drizzle with maple balsamic glaze. Return to oven and cook for another 5 minutes.
  • Place the hot (or warm) Maple Balsamic Brussels Sprouts and Acorn Squash on a serving platter, top with pomegranate and pumpkin seeds. Enjoy immediately.

Notes

Expert tips:
  1. Choose raw and organic pumpkin seeds to maximize on nutrient levels.
  2. You can prep the brussels sprouts, onion and acorn squash the day before.
  3. Out of maple syrup? Swap it for raw honey instead.
  4. Best served hot/warm to keep the brussels sprouts crisp but if they sit a wee bit the pomegranate and pumpkin seeds offer crunch too.
  5. Reheat in the oven for best leftover results.

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