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Brussels + Squash Fall Medley

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A festively sweet vegetable dish packed with rainbow nutrients that will warm your body + become a craving to your heart. This is a "To Taste" recipe, so add/subtract the vegetable amounts as you'd like! Try as you cook + see how you feel!
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Autumn, Fall, Plant-Based, Thanksgiving
Keyword Brussels sprouts, healthy, Squash, vegan, Vegetables, vegetarian
Cook Time 20 mins

Ingredients

  • 1 cup Halved Brussels Sprouts
  • 1 cup Diced Honey Squash or Butternut
  • 1/2 cup Diced Carrots
  • 3 TBSP Olive Oil
  • (to taste) Cinnamon
  • (to taste) Nutmeg
  • (to taste) Salt + Pepper
  • 1/2 cup Craisins
  • 1/2 cup Chopped Walnuts
  • 1 TBSP Butter
  • 1 TBSP Maple Syrup
  • 1/2 TBSP Soy Sauce

Instructions

  • Preheat oven to 400 degrees.
    In a bowl, mix your brussels sprouts, carrots + squash of choice with your olive oil, cinnamon, nutmeg, salt + pepper until fully coated. (I'd say about a teaspoon of cinnamon + nutmeg, but please taste as your stir to ensure the desired flavoring!)
  • Spread across a baking sheet + place in the oven for approx. 15 minutes, or until the vegetable corners start to brown.
  • Meanwhile, place your butter, maple syrup + soy sauce into a saucepan on the stovetop over medium heat. Add in your craisins + walnuts, mixing until glossy + fragrant.
  • When the baking sheet vegetables are done, combine them with the saucepan group + mix. Turn off the heat.
    Serve this as a holiday side dish, a comfort snack, or just pour it all into a big ol' bowl + enjoy!