*Ingredients *
- Roast:
- 1 medium butternut squash – 800g, peeled, seeded, 1 inch cubes
- 1 lb Brussels sprouts – 450g, trimmed, halved
- 3 tbsp extra virgin olive oil
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary + 1 tsp dried thyme, or 2 sprigs fresh rosemary
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon – optional, brings warmth
- Anti-inflammation toppings – as seen on platter:
- 1/3 cup walnuts or pecans – 40g, roughly chopped, toasted
- 1/3 cup dried cranberries – 40g, unsweetened or low-sugar – or pomegranate seeds for less sugar
- 1/3 cup crumbled goat cheese or feta – 50g, optional, use dairy-free feta if needed
- Extra fresh rosemary sprigs for garnish
- Maple mustard dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 small clove garlic, grated
- Pinch salt and pepper
Instructions - Prep:
- Heat oven to 425°F / 220°C.
- Line 2 large sheet pans with parchment.
- Peel and cube butternut, trim and halve Brussels sprouts.
- Season and roast:
- In large bowl, toss butternut with 1.5 tbsp olive oil, half salt, pepper, garlic powder, cinnamon.
- On second bowl, toss Brussels sprouts with remaining 1.5 tbsp olive oil, remaining salt, pepper, dried rosemary, thyme.
- Spread each in single layer on separate pans – do not crowd or they steam.
- Roast butternut 25-30 min, Brussels sprouts 20-25 min, until tender and golden edges, flip once halfway.
- Both can share oven, rotate pans at half time.
- Toast nuts:
- In dry skillet over medium, toast walnuts 2-3 min until fragrant, stir often.
- Set aside.
- Make dressing:
- Whisk olive oil, maple, vinegar, Dijon, garlic, pinch salt and pepper.
- Assemble as on platter:
- Let roast veg cool 5 min – warm not hot.
- On long white serving platter, mix butternut and Brussels sprouts gently.
- Drizzle dressing over, toss lightly.
- Sprinkle walnuts, cranberries, crumbled cheese over top.
- Tuck small rosemary sprigs in for look.
- Serve:
- Serve warm or room temp – ideal for holiday table.
- Squeeze extra lemon if you like.
- Store:
- Fridge airtight 4 days – keep cheese separate if making ahead.
- Best fresh roasted – to reheat, oven 350°F / 175°C 8 min.