Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
1/2 cup dried cranberries
1 pound butternut squash, peeled, chopped into 1-inch cubes
1 pound Brussels sprouts, stems trimmed, sliced in half through stem
2 tablespoons olive oil
1/4 cup pecans, finely chopped
1/4 cup dried cranberries
1/4 cup Feta cheese
8 slices bacon, crumbled
Preheat oven to 400 degrees F.
In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
Line a large baking sheet with foil or parchment paper. Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
Toss vegetables with Dijon Maple Butter Sauce and 1/4 cup pecans (it will seem "wet but will soak in the vegetables) then roast another 10-20 minutes or until squash is fork tender.
Toss Brussels sprouts and squash with cranberries and feta and bacon if desired. Serve warm.?
© Jim Catanich