This is about to be your favourite fall dinner, it's savoury, sweet and so cozy! Roasted brussels sprouts, butternut squash or vegan sausage topped with a maple balsamic dressing makes for the perfect dish during the holiday season. Serve it on a bed of quinoa or with some crusty sourdough.
Preheat oven to bake at 425F or on convection 400F.
Peel butternut squash and cut it in half. Scoop out all the seeds and cut into small cubes.
Add to a large bowl.
Wash brussel sprouts, cut off the stems and any loose leaves. Then cut each one in half and add them to the same bowl.
Cut the vegan sausages in half (length wise) then chop it in medium size pieces. Add to the butternut squash and brussel sprouts bowl. Then add remainder of ingredients minus the goat cheese and pecans.
Toss everything together, then spread it evenly over two large baking sheets (parchment paper lined). Roast in the oven, if using a convection oven then add both baking sheets, if using bake mode then roast one sheet at a time. Roast in the oven for 25 minutes.
While roasting, in a small blender add all dressing ingredients and blend until smooth. Once sheet pans are roasted for 25 minutes, remove them from the oven and top each pan with 1/2 of the dressing (1/4 of the dressing per sheet pan). Sprinkle the pecans and goat cheese over both pans. Then place back in the oven for 5-10 mins more until squash is cooked through.
Serve with sourdough bread, pita or on a bed of quinoa. Top with more dressing and parsley.
Ingredients
Directions
Preheat oven to bake at 425F or on convection 400F.
Peel butternut squash and cut it in half. Scoop out all the seeds and cut into small cubes.
Add to a large bowl.
Wash brussel sprouts, cut off the stems and any loose leaves. Then cut each one in half and add them to the same bowl.
Cut the vegan sausages in half (length wise) then chop it in medium size pieces. Add to the butternut squash and brussel sprouts bowl. Then add remainder of ingredients minus the goat cheese and pecans.
Toss everything together, then spread it evenly over two large baking sheets (parchment paper lined). Roast in the oven, if using a convection oven then add both baking sheets, if using bake mode then roast one sheet at a time. Roast in the oven for 25 minutes.
While roasting, in a small blender add all dressing ingredients and blend until smooth. Once sheet pans are roasted for 25 minutes, remove them from the oven and top each pan with 1/2 of the dressing (1/4 of the dressing per sheet pan). Sprinkle the pecans and goat cheese over both pans. Then place back in the oven for 5-10 mins more until squash is cooked through.
Serve with sourdough bread, pita or on a bed of quinoa. Top with more dressing and parsley.
