Side dishe for 6

Maple Balsamic Brussels Sprouts

Name: Maple Balsamic Brussels Sprouts
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb brussels sprouts; 1 1/2 lb butternut squash; 4 tbsp coconut oil; 3 tbsp pure maple syrup; 3 tbsp quality balsamic vinegar; 1 tsp fine sea salt (optional); freshly ground pepper (optional); 2/3 cup walnut halves or pecans; 2/3 cup pomegranate arils or dried cranberries; fresh rosemary (optional)

$7.31for 445 minServes 6

Brussels sprouts and butternut squash roast until tender, then finish with maple balsamic glaze, nuts, and fruit.

Photo: hummusapien.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Brussels sprouts, 1 lb$3.49/lb typical	1 lb	$3.49Typical price
	Winter squash (butternut, 1.5 lb$1.29/lb typical	1.5 lb	$1.94Typical price
	Nuts and seeds, 3 oz$0.70/oz typical	3 oz	$2.10Typical price
	Dried fruit and raisins, 3.25 oz$0.45/oz typical	3.25 oz	$1.50Typical price
	Mint, a little$1.99 each typical	a little	$0.25Typical price
Total for the servings shown		$10.96

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrupVinegarSalt and pepper

Not included in the cost.

45 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Budget Side dishes Fall

Typical price

$1.83 per serving$7.31 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb brussels sprouts
1 1/2 lb butternut squash
4 tbsp coconut oil
3 tbsp pure maple syrup
3 tbsp quality balsamic vinegar
1 tsp fine sea salt (optional)
freshly ground pepper (optional)
2/3 cup walnut halves or pecans
2/3 cup pomegranate arils or dried cranberries
fresh rosemary (optional)

Steps

Heat the oven to 425 F and line a large baking sheet.
Trim the Brussels sprouts, cut the squash into cubes, and toss both with 3 tablespoons coconut oil, salt, and pepper.
Spread the vegetables on the sheet and roast for 25 minutes, turning once.
Stir the maple syrup, balsamic vinegar, and remaining coconut oil together.
Add the walnuts and glaze, roast for 5 minutes, then top with pomegranate arils.