Roasted Brussel Sprouts and Butternut Squash with Maple Dijon Dressing
This easy roasted Brussels sprouts and butternut squash recipe makes the perfect side dish for the holidays. Tossed in a maple Dijon dressing, it brings all the cozy fall flavors to your table.
Ingredients
Roasted Veggies
- 1 pound brussel sprouts trimmed and halved
- 1 pound butternut squash peel and diced into 1" cubes
- 2 tablespoons olive oil
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- salt and pepper to taste
Maple Dijon Dressing
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
Optional
- ½ cup dried cranberries
- ½ cup walnut or pecans roughly chopped
- ½ cup goat cheese crumbled
Instructions
- Preheat the oven to 425°F (218°C). Using a sharp knife, halve the brussel sprouts length-wise. Peel and dice the butternut squash, removing the seeds.
- Add the brussel sprouts, butternut squash, olive oil, nutmeg, cinnamon, salt, and pepper in a large bowl, and toss them together. Roast the vegetables on a baking sheet in the oven for 30 minutes, turning them over using a spatula about halfway through to ensure even browning.
- While the veggies are roasting, melt the butter in a small pot or pan over medium-low heat. Add the soy sauce, maple syrup, and Dijon mustard, and stir together until full incorporated. Turn off the heat and set to the side.
- Once the veggies are done cooking, let them cool slightly and transfer them to a large bowl. Pour the dressing over the veggies, add the cranberries, nuts, and cheese, if using and toss together.
Nutrition
Calories: 242kcalCarbohydrates: 31gProtein: 5gFat: 13g