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
Keywords: brussel sprout salad, roasted butternut squash, butternut squash, holiday side dishes, roasted butternut squash recipe, thanksgiving side dish easy, thanksgiving side dish recipes, paleo side dish, gluten free side dish, roasted brussel sprouts recipe
