Maple Roasted Brussels Sprouts and Butternut Squash
A simple, four ingredient vegetable side dish perfect for a weeknight dinner or a holiday meal. Keep it vegan or use leftover bacon drippings instead of olive oil to really kick up the flavor.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 lb Brussels sprouts, trimmed, larger ones cut in half
- 2 lb butternut squash, peeled and cut into half inch cubes
- 2 Tablespoons olive oil or reserved bacon drippings
- 1 Tablespoon maple syrup
- salt and pepper
Preheat oven to 400°F. Lightly coat a baking sheet with olive oil or cooking spray.
Toss the Brussels sprouts and butternut squash with the olive oil or bacon drippings and maple syrup, season with salt and pepper, and toss to coat evenly.
Transfer the vegetables to the prepared baking sheet. Roast for 40-50 minutes, stirring once halfway through the cooking time, or until tender and golden brown.
Serving: 0.5cup | Calories: 150kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Sodium: 25mg | Potassium: 833mg | Fiber: 5g | Sugar: 6g | Vitamin A: 332.8% | Vitamin C: 116.4% | Calcium: 10.8% | Iron: 11.8%