Why You’ll Love These Maple Roasted Vegetables
- The quintessential healthy Thanksgiving side
- Add toasted nuts, dried cranberries, and even goat cheese for extra texture and flavor
- Pairs well with Thanksgiving turkey or any fall dinner!
- Vegetarian, gluten-free, and dairy-free
- Flavor-packed recipe
- So simple to make!
Love brussel sprouts? Try crispy balsamic brussel sprouts, shaved brussel sprout salad, or brussels sprout caesar salad.
Reader Review
⭐️⭐️⭐️⭐️⭐️ “I made this for Thanksgiving and everyone loved it. Even some who don’t normally like brussels said this was delicious. Thank you!!” — Jen O.
Ingredients You’ll Need
Brussel sprouts, butternut squash, pecans, dried cranberries, maple syrup, olive oil, salt and pepper
How to Make Roasted Brussel Sprouts and Butternut Squash
- Start by peeling the butternut squash. Slice it in half lengthwise then scoop out the seedy center. Slice it into strips then dice it into cubes then place on a sheet pan
- Cut the ends off of the brussels sprouts and cut them in half lengthwise. Add them to the sheet pan with the butternut squash.
- Mix together the olive oil, maple syrup, garlic powder, salt and pepper in a small bowl. Pour maple syrup mixture on top and gently toss to coat.
- Roast for 30-35 minutes, stirring halfway through. After 35 minutes, stir again, add the pecans and place back in the oven and roast for 3-5 more minutes, until pecans are toasted, brussels are crispy and squash is fork-tender. Top with cranberries before serving.
How to make them in the air fryer
- Place the brussels sprouts and squash in a 6-8 qt air fryer. Set the temperature to 400°F and air fry for 22 minutes, stopping to shake 2-3 times throughout.
- When the squash and brussels are done, add the pecans and air fry for another 4 minutes at 400°F. Brussels sprouts should be crispy and browned and the squash should be fork tender.
- Transfer to a serving dish and top with dried cranberries.
Molly’s Tips
- Make sure you cut the brussels sprouts and squash in even sizes for even cooking. Any larger than 1 inch pieces and they will take longer to cook all the way through.
- Add crumbled goat cheese on top before serving if it sounds good!
- Check out this post for how to peel and cut a butternut squash.
Make ahead instructions
To prep this recipe ahead of time, peel and cut the squash and cut the brussels sprouts then store them in an air tight container in the fridge. Follow the instructions when you’re ready to make and serve!
More Thanksgiving Recipes
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Roasted Brussel Sprouts and Butternut Squash
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Ingredients
- 1 (24 oz) package brussels sprouts
- 5 cups of peeled and cut into 1/2 – 1 inch cubes butternut squash
- 1 tablespoon olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup pecan halves
- 1/3 cup dried cranberries
Instructions
Roasted in the oven
- Wash and cut the ends off of the brussels sprouts then cut in half lengthwise. Peel the butternut squash, cut in half and remove the seedy insides. Dice into 1/2 – 1 inch pieces (no bigger).1 (24 oz) package brussels sprouts, 5 cups of peeled and cut into 1/2 – 1 inch cubes butternut squash
- In a small bowl, mix together olive oil, syrup, salt, garlic powder and pepper.1 tablespoon olive oil, 2 tablespoons pure maple syrup, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- Preheat oven to 425°F. Line a large baking sheet with a silpat mat or foil then spread prepped vegetables onto a large baking sheet in an even layer. Drizzle with maple syrup mixture and toss to coat.
- Roast for 30-35 minutes, tossing halfway through. Add the pecans and roast for another 3 minutes, until squash is fork-tender, brussels are crispy and pecans are toasted.1/2 cup pecan halves
- Transfer the veggies and pecans to a serving platter and top with dried cranberries.1/3 cup dried cranberries
Air fryer
- For the air fryer: Add the prepared veggies to a 6-8 qt air fryer basket. Air fry for 22 minutes at 400°F, pausing to shake 2-3 times throughout. Add the pecans and air fry for another 5 minutes. Serve with cranberries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have made this multiple times now. So yummy and the perfect holiday side dish!
Thanks Emily!!
I make this every Thanksgiving. Everyone loves it. Never any left.
Thank you Renee!!
I can’t seem to find how many servings this recipe makes. Can’t wait to try it!!
Hey there! It serves 6! It’s right above the ingredients:)
I made this for Thanksgiving and everyone loved it. Even some who don’t normally like brussels said this was delicious. Thank you!!
I made this for thanksgiving and it was a HIT!! My boyfriend’s family LOVED it. Of course I did too, but it always feels nice to impress the family of your boyfriend 😉 Definitely a keeper recipe! I added some apples for fun, so yummy.