Remember thinking brussels sprouts are the devil’s vegetable? Well no more!
Maple Balsamic Roasted Autumn Veggies
Yield: 6 servings Prep: 15 minutes Cook: 40 minutes
- 1 lb butternut squash, peeled and chopped into cubes
- 1 lb Brussels sprouts, trimmed and sliced in half through stem
- 2 tablespoons olive oil
Maple Balsamic Sauce
- 1 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp whole grain mustard
- 1/2 tbsp butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup pecans, chopped
- 4 slices bacon, cooked and crumbled
Preheat oven to 400 degrees F.
In a small bowl, mix together the Maple Balsamic 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 and lightly season with kosher salt. Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
Toss vegetables with maple balsamic sauce and pecans then roast another 10-15 minutes or until squash is fork tender.
Sprinkle with bacon and serve warm.
Brussels sprouts have a bad rep. For a long time I was a hater too! Turns out that with a little love (and not boiling) brussels sprouts are pretty delicious. They’re like little baby sponges, absorbing the tasty liquids you feed it. So… give it something good!
Tips for Cooking: Don’t put too much olive oil one the veggies when you are roasting them. If they are too wet they will steam and become soggy.