Maple-Balsamic Roasted Butternut Squash & Brussels Sprouts

Hmm another thing I love about fall is the plethora of fall veggies that it brings! Nothing like the smell of roasted brussels sprouts straight out of the oven… Here is a tasty and super easy fall veggie side dish to bring to your next potluck 🙂

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Serves 5

  • 1 pound of brussels sprouts, halved lengthwise
  • 1 pound of butternut squash, cubed
  • salt & pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoon balsamic vinegar
  • 3 tablespoon maple syrup
  • For the maple glazed pecans
  • 1 tablespoon maple syrup
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 400 degrees F.
  2. Spread brussels sprouts and butternut squash evenly on a sheet pan lined with parchment paper or sprayed down with cooking spray. Season veggies with salt and pepper.
  3. Whisk together oil, maple syrup, and balsamic vinegar in a small bowl and pour over veggies, toss well and coat evenly.
  4. Roast in oven for 35 to 40 minutes.
  5. In the meantime, while the veggies are roasting, heat a skillet over a medium-high heat. Add the pecans and maple syrup. Stir frequently, until syrup is caramelized, about 2 minutes. Remove from heat and set aside to cool.
  6. When the veggies are done, toss with the maple glazed pecans and serve!

Happy Fall,

Joanna

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