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One Pan Maple Dijon Brussels and Butternut Squash

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Lunch & Dinner, Side Dish
Servings 3

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper

Ingredients  

  • 3 cups butternut squash, diced
  • 3 cups brussels sprouts, cut in half
  • 1/2 red onion, sliced
  • 1 garlic, minced
  • 2 tbsp maple syrup
  • 1 tsp fresh thyme
  • 1 tbsp olive oil
  • sprinkle of salt
  • 1 tbsp dijon mustard
  • 2 tbsp pecans pieces
  • 2 tbsp pumpkins seeds
  • fresh thyme to garnish (optional)

Instructions 

  • Peel and cut your butternut squash into cubes by cutting the squash in half lengthwise, removing seeds, and using a peeler to remove the skin.
  • Cut your brussels sprouts in half lengthwise and your red onion into slivers.
  • Mince your garlic clove.
  • Preheat the oven to 375 degrees and line a large baking tray with parchment paper.
  • Add your butternut squash, brussels sprouts, and onion to the pan, making sure to not overlap any of the veggies.
  • In a small bowl, mix together garlic, maple syrup, thyme, olive oil, salt and dijon and then coat veggies with the mixture.
  • Cook for 20 minutes, then flip veggies and cook for another 20 minutes (on the bottom oven rack).
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