Who else always gets asked to bring the vegetable to Thanksgiving?
Same. I can’t recommend my Healthy Green Bean Casserole enough, but if you want something not creamy and more bright, these Maple Balsamic Roasted Brussels Sprouts with Butternut Squash, Walnuts, and Pomegranate are the answer! It’s such a stunning recipe. Kinda like my Best Balsamic Vinaigrette, if I do say so myself. I’ve been making these beloved Maple Balsamic Brussels Sprouts for yeeeears now. They have a way of converting even the strongest sprout loathers into lovers. Quite impressive! The buttery coconut oil, tangy balsamic, and sweet maple come together in the most luscious way to create this bejeweled beauty of a holiday side dish. The bites of pomegranate add a juicy pop of tartness that really takes this bad boy over the edge. And to think that it’s GOOD for you! Madness.
Besides cutting the butternut squash (peeling it is the worst part if you ask me), this recipe comes together pretty easily. And if you want to buy pre-cut squash, more power to ya. Simply chop up the veggies, stir together the coconut oil, maple syrup, balsamic, salt and pepper, and mix it all together. Roast, toss with walnuts and pomegranate, and that’s it. Flavor explosions everywhere!
You’re about to be the vegetable queen at this year’s Thanksgiving. Aren’t you excited?! Caramelized perfection right here. Trust me when I say it pairs beautifully with my Spinach and Mushroom Herb Stuffing or Pomegranate Za’atar Stuffing. Get at it! Print
