Ingredients

The following ingredients have 4 Servings
  • 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
  • 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
  • 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))

Instruction

  • 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.