Brussels Sprouts & Butternut Squash Side Dish
The most magical side dish with the perfect combination of sweet and savory, creamy and crunchy!
Servings - 12 servings
Ingredients
- 12 oz. bag fresh Brussels sprouts halved
- 1 medium butternut squash cut into cubes
- 1/4 cup maple syrup
- 2 Tbsp olive oil
- 1 Tbsp yellow or brown mustard
- 1 oz. bag dried cranberries
- 6 slices bacon cooked and chopped
- 1/2 cup feta cheese crumbles
Instructions
- Preheat the oven to 450 F. Line a rimmed baking sheet with parchment paper or silicone baking mat.
- Halve the Brussels sprouts and cut the butternut squash into 1/2-inch cups. Place the Brussels sprouts face side down and sprinkle the butternut squash cubes into a single layer on the baking sheet.
- In a small mixing bowl, whisk together the maple syrup, olive oil and mustard. Add 1 Tbsp of water and whisk together to make it easier to drizzle. Drizzle over the veggies on the baking sheet.
- Roast in the preheated oven for 25 to 30 minutes or until the larger butternut squash pieces are fork tender.
- Meanwhile, cook the bacon and chop into crumbles.
- Once the veggies are cooked, let them cool slightly before transferring to a serving dish or storage container and mixing in the cranberries, crumbled bacon pieces and feta cheese. Serve warm as yummy Fall and winter side dish. Enjoy!