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14
5 from 6 votes

Roasted Brussels Sprouts and Squash with Almond Butter, Pecans, & Cranberries

Vegan
Prep time
20 mins
Cook time
40 mins
Total time
1 hours 0 mins

Ingredients

  • 1 lb Brussels sprouts cut into halves
  • 1 butternut squash cut into cube-like pieces
  • ¼ cup pecans
  • ¼ cup dried cranberries
  • 3 tbsp Barney Butter bare smooth almond butter
  • 3 tbsp + 1 tbsp olive oil or avocado oil
  • 1 tbsp maple syrup
  • salt & pepper to taste
  • water (to thin if needed)

Preparation

  1. Preheat oven to 450 degrees.
  2. Place the Brussels sprouts and squash on a baking tray and drizzle with oil (about 3 tbsp).
  3. Season them with salt & pepper.
  4. Roast until golden for about 40 minutes.
  5. While the Brussels sprouts & squash roast, mix together the almond butter, olive oil (1 tbsp), and maple syrup in a large bowl.
  6. Add water if needed to thin the sauce.
  7. When the Brussels sprouts & squash are done roasting, add them to the large sauce bowl.
  8. Mix well until they are coated evenly.
  9. Add in the cranberries & pecans, and serve.
Roasted Brussels Sprouts and Squash with Almond Butter, Pecans, & Cranberries
About to roast brussels sprouts and squash
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