Maple Roasted Veggies
Thanksgiving is right around the corner and these maple roasted veggies make the perfect side dish.
I snagged both the brussels sprouts and the butternut squash at my local farmers market. Eating seasonally is so important to me - the produce is much more flavorful and nutrient dense!
You’re definitely going to want to save this recipe for your holiday gatherings - it’s a great source of fiber during a season of sweet treats and indulgences.
If you like this recipe, you’ll love the Funk’tional Nutrition Collective. It’s an annual membership where you can access all of our functional nutrition courses, join live classes, and connect with like-minded individuals also interested in improving their overall health through a functional nutrition approach.
INGREDIENTS
2 pounds of butternut squash, peeled, seeded, and cubed (you can also buy pre-cut squash)
1 pound of Brussels sprouts, halved
1 cup of pecans
1 Tbsp avocado oil
1 tsp garlic powder
1/2 tsp salt
3 Tbsp pure maple syrup
INSTRUCTIONS
Preheat the oven to 400°
Start by prepping your veggies: halve the Brussels sprouts and cube the butternut squash.
On a parchment lined baking sheet combine the veggies and toss well with avocado oil, garlic powder and salt.
Roast the veggies for about 40 minutes, or until they start to brown.
While the veggies are roasting, toast your pecans on the stovetop over medium heat, being careful not to burn them.
Once the veggies are done, top with the toasted pecans and maple syrup, mixing well.
RELATED RECIPES
Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
