Description
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
Scale
- 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
Maple Dijon Sauce:
- 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
Instructions
- Preheat oven to 425 degrees F.
- 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.
- 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.)
- Bake for 15 minutes, toss vegetables around. Bake an additional 15 minutes.
- Remove from oven and add vegetables to a medium bowl.
- In a small bowl, add maple syrup, balsamic vinegar, dijon mustard, garlic, fresh thyme and salt to taste. Whisk together.
- Drizzle maple dijon glaze over the vegetables and add in dry cranberries and pecans. Toss to coat everything.
- Serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 123
- Sugar: 8 g
- Sodium: 96 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
