Maple Glazed Butternut Squash and Brussels Sprouts
Ingredients
The vegetables and fruits
-
1½
lb
butternut squash, cut into 1-inch cubes
-
1
lb
brussels sprouts, ends trimmed and halved lengthwise
-
2
units
shallots, sliced
-
2
units
apples, cored and chopped into 1-inch cubes
The seasonings and oils
-
2
Tbsp
olive oil
-
1
tsp
fresh thyme
-
1
tsp
fresh rosemary
-
½
tsp
fresh sage
-
Salt and pepper
to taste
The nuts and glaze
-
¼
cup
chopped pecans
-
3
Tbsp
maple syrup
-
1
Tbsp
Dijon mustard
-
½
tsp
fresh thyme
-
Pinch
cinnamon
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss butternut squash, brussels sprouts, and shallots with olive oil and fresh herbs.
- Spread the veggies on a lined sheet pan, ensuring not to overcrowd them.
- Roast the veggies in the oven for 15 minutes.
- Add the chopped apples to the pan and toss with the veggies.
- Return the pan to the oven and roast for another 15 minutes until golden and tender.
- While the veggies are roasting, prepare the maple glaze by simmering maple syrup, Dijon mustard, thyme, and cinnamon in a saucepan for 5 to 6 minutes until thickened.
- Transfer the roasted veggies and apples to a serving dish, toss with pecans, and drizzle with the maple glaze before serving.
Nutrition Facts (estimated)
Servings
6
Calories
222
Total fat
8.3g
Total carbohydrates
49.1g
Total protein
6.3g
Sodium
191.9mg
Cholesterol
0mg
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