Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

gluten freevegetarian
Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

Thanksgiving is this week. I CANNOT believe that. I feel like the summer just ended, and I had my baby.

The holiday season is officially starting and I’m kicking it off with a healthy, spiralized dish that can be served as a side dish on your Thanksgiving (or whatever holiday!) table — or, as a high-protein vegetarian dish, thanks to Bob’s Red Mill’s lentils.

This is also the first dish I’ve cooked for the blog post-partum! It felt great to get back in the kitchen and whip up something spiralized for this blog. I’ve missed you all and my new recipes.

Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

And I’m so excited to have baby Luca here for Thanksgiving. My parents are flying up from Florida to celebrate with us and my Grandmother is coming over, as well as my sister and her fiancé. It’s going to be nice having my mother back here to help me with the baby and to spend some quality time together, just her and I. Plus, Luca loves her – she’s like a baby whisperer!

During the holidays, it’s all about holiday parties and spending time with friends and family, EATING. Ah, I love it – gathering around a table for the sole purpose of enjoying good food and one another’s company.

Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

If you’re like me and are always figuring out what to bring to a Friendsgiving or holiday gathering last-minute, then today’s post is for you. It’s packed with veggies (brussels sprouts and spiralized butternut squash) and vegetarian protein: lentils. It can be prepped in advance and reheated (another plus of this dish!) and is equally as delicious for leftovers.

Lentils are my favorite way to add protein and fiber to any dish – breakfast, lunch, and dinner. I have about 8 bags of Bob’s Red Mill’s lentils in my pantry so that I always have an easy protein to throw together. I prepare them simply – the ratio is 1:3 (so, 1 cup of lentils per 3 cups of water or broth) and I use water and then a couple of bay leaves for an extra hint of flavor.

Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

For extra holiday flair, stir in some pomegranates. And for a little extra flavor, sprinkle over feta or some shaved Parmesan cheese. Either way you make this dish, it’ll be sure to gather everyone around! And a great way to use your Inspiralizer.

And stay tuned for holiday deals on the Inspiralizer for Black Friday/Cyber Monday – the deals will be announced on Thursday (Thanksgiving), so stay tuned and get some early holiday shopping done!

Note: Thank you to Bob’s Red Mill for sponsoring this post. I love working with brands who support Inspiralized’s healthy mission and as always, all opinions are my own.

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: TBD points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients

  • 2 cups Bob’s Red Mill lentils
  • 6 cups water
  • 2 large bay leaves
  • 2 cups halved brussels sprouts
  • olive oil to drizzle
  • balsamic vinegar to drizzle (about 2 tablespoons)
  • 1 teaspoon garlic powder
  • salt and pepper
  • 1 medium butternut squash peeled, Blade C, noodles trimmed
  • 2 tablespoons chopped parsley
  • For the vinaigrette:
  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • ½ cup walnut halves toasted and smashed

Instructions

  • Place the lentils, water, and bay leaf in a medium pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let cook until water is absorbed and lentils are cooked, 15-20 minutes.
  • Meanwhile, preheat the oven to 400 degrees. Line two baking sheets with parchment paper. On one baking sheet, lay out the brussels sprouts. Drizzle with olive oil and balsamic vinegar. Season with garlic powder, salt, and pepper and toss with hands or tongs. Roast for 25 minutes or until browned and fork tender.
  • On the other baking sheet, lay out the butternut squash noodles. Drizzle with olive oil and season with salt and pepper. Once the brussels have been cooking for 10 minutes, place the butternut squash into the oven and cook for 10-15 minutes or until softened.
  • While lentils cook and vegetables roast, prepare the vinaigrette. Place all of the ingredients into a small mixing bowl and whisk together.
  • Place the brussels sprouts, butternut squash, and lentils in a large mixing bowl and toss to combine. Spread the mixture out on a serving platter and pour over the vinaigrette. Serve garnished with parsley.

Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

8 comments

Francesca Oskwarek says:
What kind of lentils? Green or red?
Meaghan says:
These are brown lentils!
Francesca Oskwarek says:
Ok thanks! I ended up using green lentils...
Erin Mooney says:
How would this be without the lentils?
Meaghan says:
We think it would be delicious! You can never go wrong with a good bowl of roasted root veggies!
Dee says:
I used green lentils. Found this recipe easy and absolutely delicious. Thank you.
Meaghan says:
That's awesome! Thanks for giving it a try!
Kerri says:
Hi! Would this reheat well? I am thinking of making it for Christmas Eve but I don’t want to have to be cooking when company is over. Any make ahead tips?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈  ⁣

grab the recipe on the blog! happy monday! 🙌🏼⁣

#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased
...

went for a nice long walk outside with the kids (we haven’t been able to do that for a while, because it’s just been so freezing and/or snowing) 🥶 and then we decided to pick up some to-go sandwiches and while we waited, the kids had some banana bread and juice 🍊🍌🍞 luca said, “mama I want to stay here alllll day!” which made me feel sad, because we haven’t felt comfortable dining indoors yet, and I’m sure he misses the people watching at restaurants on the weekends 😔 it’s okay, I’m just filing this under “things we get to look forward to when it’s safe again” 💋 #jerseycity ...

a year and 5 days ago, I started @invisalign to correct my cross bite and fix some crowding on my lower teeth. 👄🦷 a few weeks into treatment, my dentist gave me some extra aligners (the clear trays that you wear that miraculously shift your teeth) “just in case” the Corona virus came to the US and the office has to shutdown. well, a LOT has happened in this past year (my teeth and bite have corrected and Corona certainly made its way here!) and today was the final appointment to perfect my teeth and bite with some veneers (which I haven’t quite gotten used to yet, but all of the stories you shared and kind compliments you gave in my DMs has made me feel A LOT better.) 😬⁣

in two weeks, I get my overnight retainers, which I’ll wear forever (but only to sleep.) aside from that, I’m done with #invisalign and it feels SO good. I cannot believe how drastically it has changed my face, and when I watch myself talk in a video or look at a photo of myself, I no longer cringe at my lisp or how crooked my face looks. it wasn’t something I was self-conscious of every day, but it’s definitely something that I noticed when looking at photos and it secretly bothered me. it’s silly, but it did! ⁣

now I can proudly say that I love my smile, and I feel more confident than ever. it’s a shame I’ll have to wear a mask and cover up this expensive smile 😂😂😂😂 but hopefully in 2022, I’ll be able to fully whip it out. right?!! 🤞🏼💉 ⁣

I’m going to write a blog post all about the process, share a ton of before and afters, but I wanted to ask.... are there any questions you have specifically that you’d like me to include/address? leave a comment below and let me know! and in the meantime, you can check out my Invisalign highlight for the whole journey!
...