More Brussels Sprouts…this time with squash!



Half the time I create  or find new recipes and go out and buy the ingredients I need, the other half of the time I try and create recipes with the things we already have. This experiment was one of the times where it was cold, icy out and neither Jim or I had any motivation to go out and get ingredients so I created something out of what we had.

I found this recipe for Oven Roasted Brussels Sprouts and Acorn Squash at the Healthy Foodie and followed it pretty closely but of course I changed several things. She’s very encouraging of creativity and adaptation so I guess  I actually did follow directions!

Yield: 6-8 Servings

Prep Time: 30 – 40 minutes


1 small acorn squash, peeled and diced

4 cups Brussels Sprouts, cut in half

1 cup Walnuts, chopped

1 cup Dates, chopped

2 sprigs Fresh Rosemary, chopped

1/2 tsp Fine Sea Salt

1 tsp Freshly cracked Black Pepper

2 tbsp all natural Brown Grain Mustard

1/4 Cup coconut oil, melted

1/4 Cup Apple Cider Vinegar

3 cloves Garlic Minced

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

2 tbls Pure Vermont Maple Sugar

1 Cup long grain brown rice

2 1/4 cups water


Prepare the Brussels Sprouts, Squash (it’s REALLY hard to peel Acorn Squash!!), Walnuts and Dates.

Put in a large bowl

Preheat the oven to 375

In a small mixing bowl combine the fresh rosemary, salt, pepper, mustard, apple cider vinegar, garlic, cinnamon, nutmeg and coconut oil. Coconut oil tends to glob up when it hits the cold mustard so it helps to use a metal bowl in a shallow pan of hot water, it’ll keep the oil from globbing.

Pour the sauce over the vegetables in the large bowl and mix well until combined.

Prepare the rice, and/or have a helpful partner prepare it for you.

While said helpful partner is preparing the rice, cover a large cookie sheet with parchment paper and spread the vegetables out in a single layer.

Put the veggies in the oven and cook for 45 minutes, the rice takes about 45 minutes too so they should be done around the same time.

When the veggies come out use the same large bowl or another and put them back in, add a tablespoon of the maple syrup and stir.

Add the second tablespoon of maple syrup to the rice when its done and mix the other two together. Add a little more spice for a great sweet and spicy mix.



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