Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon
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Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 pound butternut squash into 1-inch cubes, peeled, chopped
- 1 pound Brussels sprouts in half through stem, stems trimmed, sliced
- 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 black pepper
Garnish
- 1/4 cup pecans finely chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese to taste, optional
- 6 lices Bacon or more to taste (optional, cooked and crumbled
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.
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