Easy side dish recipe that's delicious and clean! Maple Dijon Roasted Brussels Sprouts and Butternut Squash tossed with cranberries and bacon for the BEST combo ever-tangy, salty, sweet, crunchy, crispy! Perfect for Thanksgiving, easy enough for everyday! Can't wait to try this one!
Prep time 5 mins
Cook time 40 mins
Total time 45 mins
--1 pound butternut squash, peeled, chopped into 1-inch cubes
--1 pound Brussels sprouts, stems trimmed, sliced in half through stem
--2 tablespoons olive oil
Dijon Maple Butter Sauce
--1 teaspoon butter, melted1 teaspoon pure maple syrup
--2 teaspoons Dijon mustard
--2 teaspoons balsamic vinegar
--1/4 teaspoon salt
--1/4 teaspoon garlic powder
--1/8 teaspoon pepper
--1/4 cup pecans, finely chopped
--1/4 cup dried cranberries
--1/4 cup Feta cheese or to taste (optional)
--8 slices bacon, crumbled or taste (optional)
Preheat oven to 400 degrees F.
In a small bowl, mix together the Dijon Maple Butter Sauce ingredients.
Line a large baking sheet with foil or parchment paper.
Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
Toss vegetables with Dijon Maple Butter Sauce and 1/4 cup pecans (it will seem “wet but will soak in the vegetables) then roast another 10-20 minutes or until squash is fork tender.
Toss Brussels sprouts and squash with cranberries and feta and bacon if desired.