Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon
Servings 6
Ingredients
- 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 tablespoon butter, melted
- 1 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
Garnish
- 1/4 cup pecans, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese to taste (optional)
- 6 slices bacon, cooked and crumbled or more to taste (optional)
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
- 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. Serve warm.