Ingredients                                                                                                                                                                                                          Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Pomegranate and Bacon Nov 17 Photo

  • 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

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 pepper

Garnish

  • 1/4 cup pecans, finely chopped
  • 1/4 cup fresh pomegranate seeds
  • 1/4 cup feta cheese to taste
  • 6 slices bacon, cooked and crumbled or more to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
  3. Line a large baking sheet with foil or parchment paper. Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
  4. Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
  5. 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.
  6. Toss Brussels sprouts and squash with pomegranate and feta and bacon if desired. Serve warm.