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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


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


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


  • 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.


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.