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.
  • CourseSide Dish
Ingredients
  • 1 Butternut squashpeeled and cut into bit sized cubes (you can also buy them pre-cut)
  • 1lb Brussel sproutstrimmed and halved
  • 2TBS Olive oil
  • salt and pepper to taste
  • ¼Cup Maple syrupreal
  • 2TBS Dijon mustard
  • Red pepper flakesa pinch
Instructions
  1. Preheat the oven to 425.
  2. 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.
  3. 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.
  4. Mix together the maple syrup and Dijon and red pepper flakes, if using, in a small glass bowl.
  5. For the last few minutes of cooking, pour the maple syrup mixture over the veggies and so the veggies are coated.
  6. Broil on low for a few minutes but don’t let them char.