Maple dijon roasted butternut squash and Brussels sprouts

Course Side Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Kim Sikora


  • 1 medium butternut squash
  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • salt and fresh ground black pepper to taste
  • 3 tablespoons pure maple syrup
  • 2 tablespoons dijon mustard
  • 1 teaspoon balsamic vinegar


  1. Preheat the oven to 375F.
  2. Break down the butternut squash and dice into ½-1″ pieces (refer to this post for instructions).
  3. Trim the stems off the Brussels sprouts and slice the sprouts in half.
  4. Cover a large baking sheet with foil, then combine the squash and sprouts on the pan.
  5. Pour the oil and sprinkle the salt and pepper over the veggies. Use your hands to mix, coating the squash and sprouts well.
  6. Roast in the oven for 25-40 minutes. Time will vary depending on the size of your veggies and your oven. Check at 25 minutes, and if they’re not quite ready, continue to cook, checking every 5 minutes for doneness.
  7. While the veggies are cooking, combine the maple syrup, dijon mustard, and balsamic vinegar in a small bowl and whisk to combine.
  8. When the veggies come out of the oven, pour the sauce mixture over them and stir, making sure all the veggies are coated.
  9. Enjoy!