Maple Balsamic Squash & Sprouts

Fall is one of my favorite times of year, especially because it involves hearty foods and flavors. I get so delighted when I first see winter squash in the store each year, as that is a major sign for me that fall has arrived. I bought some delicata squash and Brussels sprouts this past weekend and got inspired to make a roasted veggie medley full of fall flavor. This is a great side dish to serve with any protein you like, or even as an addition to your Thanksgiving meal.



  • 1 lb. delicata squash
  • 1/2 lb. Brussels sprouts
  • 1 large garlic clove, minced
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. maple syrup
  • Salt and pepper to taste



  1. Heat oven to 400°. Line a baking sheet with parchment paper.
  2. Slice the squash in half lengthwise, and scoop the seeds out. Lay each side face down on a cutting board and slice into half rings (the skin can stay on the squash).
  3. Rinse the Brussels sprouts, then trim the ends and discard any bad outer leaves. Slice the sprouts in half.
  4. In a medium bowl, toss all the ingredients together. Spread out in an even layer on the baking sheet.
  5. Bake for 30 minutes, tossing halfway through, until lightly browned. Change the oven to a low broil and roast for a few more minutes to crisp up the veggies. Serves 2-3 as a side dish.



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