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Maple Dijon Roasted Brussels Sprouts & Squash

  • 1 ¾ pounds brussels sprouts, trimmed, sliced in half
  • 1 ½ pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons olive oil, divided
  • 6 ounces fresh cranberries
  • ½ cup pecans, coarsely chopped
  • ½ cup medium shallots, thinly sliced
  • 1 tablespoon maple syrup
  • 1 tablespoon country dijon mustard, the course grain type
  • ½ tablespoon white miso paste
  • 1 tablespoon sherry vinegar
  • ½ teaspoon cinnamon
  • Preheat oven to 400℉. Place brussels sprouts and squash in a large bowl and toss with coconut and olive oil, 1/4 teaspoon salt and a pinch of pepper.
  • Transfer to 2 parchment paper-lined baking sheets. Roast for 25 - 30 minutes until crisp tender and lightly browned.
  • Place cranberries, pecans, and shallots in a bowl and toss with remaining 1 tablespoon olive oil. Transfer to a lined balking sheet and place in oven with sprouts and squash for the last 10 minutes of roasting time.
  • Meanwhile, whisk together remaining ingredients in a small bowl.
  • When vegetables are finished roasting toss all together with the maple mustard dressing in a large bowl. Transfer to a serving platter to serve.