RECIPE: Roasted Brussels Sprouts with Maple Glazed Squash

What do you get when you combine two of your absolute favorite winter veggies together? Complete and phenomenal holiday side-dish success. That’s what!!

1 lb. fresh green or purple baby Brussels sprouts washed, trimmed & discarded of any loose leaves
8 garlic cloves (if too large cut in half so all are uniform)
2-3 tablespoons extra virgin olive oil
1 tablespoon “aged” balsamic vinegar
1/4 cup maple syrup (make sure you use 100 % natural; pancake syrup won’t do this dish justice.)
1/2 teaspoon Kosher salt
Fresh ground pepper to taste
1 large butternut squash peeled, seeded, and cubed into 1-inch squares (In most markets the hard work is done. You can find the squash packaged this way.)
1/2 teaspoon cinnamon


Line 2 cookie sheets with foil and spray with cooking spray.
One the first sheet evenly spread out Brussels Sprouts and garlic cloves. In a small bowl combine olive oil and vinegar and coat the veggies with the mix. Season all with salt and pepper.


Now take squash and place on second baking sheet. Toss with maple syrup and evenly spread out. Sprinkle with cinnamon.


Roast both in oven in the oven for 20-25 minutes until the edges start to slightly brown in color and the inside is tender.


Combine both together and serve.

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit