Side dishe for 6

Maple Dijon Roasted Vegetables

Name: Maple Dijon Roasted Vegetables
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 lb butternut squash; 1 lb brussels sprouts; 2 tbsp olive oil; 1 tbsp butter; 1 tsp pure maple syrup; 2 tsp dijon mustard; 2 tsp balsamic vinegar; 1/4 tsp salt; 1/4 tsp garlic powder; 1/8 tsp pepper; 1/4 cup pecans; 1/4 cup dried cranberries; 1/4 cup feta cheese to taste (optional); 6 slices bacon (optional)

Butternut squash and Brussels sprouts roast with bacon, pecans, cranberries, and a tangy maple Dijon glaze.

$1.25per serving $

45 minstart to table

6servings

French Gluten-free Budget Side dishes Cold-weather comfort Fall Winter

Ingredients

1 lb butternut squash
1 lb brussels sprouts
2 tbsp olive oil
1 tbsp butter
1 tsp pure maple syrup
2 tsp dijon mustard
2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
1/4 cup pecans
1/4 cup dried cranberries
1/4 cup feta cheese to taste (optional)
6 slices bacon (optional)

Steps

Heat the oven to 425 F and line a large baking sheet.
Cut the squash into small cubes and halve the Brussels sprouts.
Toss the vegetables with olive oil, salt, garlic powder, and pepper, then spread them on the sheet.
Roast for 25 minutes, stirring halfway through.
Cook the bacon in a skillet over medium heat until crisp, then crumble it.
Stir maple syrup, mustard, vinegar, and melted butter together, then toss the roasted vegetables with the glaze, bacon, pecans, cranberries, and feta.

Main ingredient on sale this week? See what to make with bacon on sale.