Maple Dijon Roasted Butternut Squash Brussel Sprout Salad

Maple Dijon Roasted Butternut Squash Brussel Sprout Salad

from joyfulhealthyeats.com
40 min
6 servings

This Roasted Butternut Squash Brussel Sprout Salad is finished with a maple dijon glaze, pecans and cranberries. It's the perfect holiday side dish idea for Thanksgiving or Christmas!

Ingredients

  • 2 cups diced butternut squash
  • 2 cups diced sweet potatoes
  • 2 cups brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • salt and pepper to season
  • 1/4 cup unsweetened dry cranberries
  • 1/4 cup raw pecan halves
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoons dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme
  • salt to taste

Directions

  1. 1

    Preheat oven to 425 degrees F.

  2. 2

    To a large bowl add butternut squash, sweet potatoes, brussels sprouts, olive oil, rosemary, 1 teaspoon thyme, salt and pepper. Toss everything to coat veggies with oil and seasonings.

  3. 3

    Spread vegetables out on a baking sheet in a single layer, making sure the brussel sprouts have the flat side facing down. (Don’t crowd the pan, use two baking sheets if necessary.)

  4. 4

    Bake for 15 minutes, toss vegetables around. Bake an additional 15 minutes.

  5. 5

    Remove from oven and add vegetables to a medium bowl.

  6. 6

    In a small bowl, add maple syrup, balsamic vinegar, dijon mustard, garlic, fresh thyme and salt to taste. Whisk together.

  7. 7

    Drizzle maple dijon glaze over the vegetables and add in dry cranberries and pecans. Toss to coat everything.

  8. 8

    Serve.