Recipe Box, Maple Roasted Butternut Squash & Brussels Sprouts

the Painted Apron

6 years ago

Have you noticed the influx of prepared vegetables at the grocery store lately?

I swear every time I go there are more choices and types of prepared veggies, 5-6 types of spiralized vegetables, sliced, diced and seasoned vegetables, all ready for cooking

When I saw chopped butternut squash last week, I grabbed it…Have you ever chopped a butternut squash?

Not fun!!

I grabbed the sliced Brussels sprouts too, and threw them together for the easiest, tastiest side dish ever!

If you don’t like Brussels sprouts use broccoli florets instead

Line a baking sheet with parchment paper and pile the squash and sprouts in the center

Drizzle with olive oil, salt, pepper, and maple syrup

Roast in the oven for 30 minutes

This is full of sweet and savory flavors to compliment any meat, chicken, pork or fish entree

You could also put it on a salad of greens, spinach or kale

It would be great on pasta too, mix in cooked chicken, ham or bacon

Endless possibilities for this flavorful combo!

Maple Roasted Butternut Squash and Brussels Sprouts

Course Side Dish

Cuisine American

Keyword Brussels sprouts, butternut squash, easy side dish, maple syrup, roasted vegetables, Thanksgiving

Total Time 35

Servings 4

Ingredients

3 cups diced butternut squash
3 cups Brussels sprouts trimmed and halved
olive oil
salt & pepper
3 Tablespoons real maple syrup

Instructions

Line a baking sheet with parchment paper. Pile vegetables in the center of pan. Drizzle with oil and syrup and season liberally with salt and pepper.
Toss vegetables to distribute seasonings. Spread out into an even layer on the pan. Roast at 400 degrees for 30-40 minutes or until vegetables are soft and sprouts are starting to char. Serve immediately.