Maple Dijon Brussel Sprouts and Butternut Squash
Brussel sprouts and butternut squash are a great balance for one another. They are both earthy fall/winter veggies and the green Brussels and bright orange squash look beautiful when served together. I like to add a Maple Dijon mixture for the last few minutes, which really brings all of the flavors together and adds a sweet and tangy flavor.
- 1 Butternut squash peeled and cut into bit sized cubes (you can also buy them pre-cut)
- 1 lb Brussel sprouts trimmed and halved
- 2 TBS Olive oil
- salt and pepper to taste
- ¼ Cup Maple syrup real
- 2 TBS Dijon mustard
- Red pepper flakes a pinch
- Preheat the oven to 425.
- Place the squash and brussel sprouts on a parchment or foil lined sheet tray. Mix them with the olive oil and salt and pepper. Cover tightly with heavy duty foil and cook for 30 minutes.
- Then uncover and cook until almost completely cooked – you want them to still have good bite and not at all mushy. You may want to stir in the middle for even cooking.
- Mix together the maple syrup and Dijon and red pepper flakes, if using, in a small glass bowl.
- For the last few minutes of cooking, pour the maple syrup mixture over the veggies and so the veggies are coated.
- Broil on low for a few minutes but don't let them char.