Maple Dijon Roasted Veggies
This side dish is just the right combo of healthy and delicious. And it's so very simple. We're roasting butternut squash and Brussels sprouts on a sheet pan, tossing them in a sweet and tangy mustard glaze, and you're ready to serve!
We're big fans of Brussels sprouts. When roasted or fried, they get caramelized and sweet, not terrifying, like old school boiled. If you haven't tried them in a while, this might be the time to do it! You won't be disappointed. For the glaze, we're using real maple syrup, some stock, and grainy dijon mustard. We love the pop of the mustard seeds with the crunch of the veggies. If you prefer a smoother texture, just use smooth mustard instead of whole grain! If you happen to have any of this leftover, reheat it in the morning and top it with an egg! It makes an amazing hash! Let's dive in!
Maple Dijon Roasted Veggies Serves 6 Ingredients 1 Butternut Squash 1 pound Brussels Sprouts 1 Tablespoon olive oil salt & pepper to taste
Glaze 2 Tablespoons whole grain dijon mustard 2 Tablespoons maple syrup 1 Tablespoon vegetable stock, or water 1 Tablespoon fresh parsley salt & pepper to taste Directions 1. Preheat oven to 425, and cover a large baking sheet with parchment paper. I find that squash likes to stick to foil, even with non-stick spray, so I always go safer with parchment. 2. Cut your veggies. I cut the bottoms off the sprouts, and cut them into quarters. I then cut the butternut squash in half- I find it's easier to manage this way. I trim the skin off the sides, scoop the seeds out, and dice into smaller cubes. 3. Add diced veggies to a pan, toss in olive oil, salt and pepper, and roast for 25 minutes, until theyre golden brown. 4. While the veggies are roasting, combine glaze ingredients. 5. Toss roasted veggies with the glaze, and serve warm. Enjoy!
We hope you have a wonderful week, and we can't wait to see what veggies make it to your dinner table this week! Tag us on Instagram, at @realfoodremedyrx, so we can keep up with your foodie journey!