Maple Roasted Brussels Sprouts & Butternut Squash with Herbs

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar provides a similar sweetness with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for roasting.

Wash hands before starting.

Cut the tops and bottoms off the butternut squash and peel it completely.

Cut the butternut squash in half, then in half again, and remove the seeds from the hollow part.

Cube the butternut squash into bite-sized pieces.

Trim the bottoms of the brussels sprouts and cut them in half, adding any loose leaves to the bowl.

Peel the rosemary leaves from the woody stems and chop finely.

Peel the thyme leaves from the stems and chop finely, discarding the tough stems.

Add the chopped herbs to the bowl with the butternut squash and brussels sprouts.

Cut half of a red onion into thin strips and add to the bowl.

Season the mixture with salt and black pepper.

Drizzle olive oil over the mixture to help with caramelization and toss to coat everything evenly.

Spread the mixture in a single layer on a baking sheet, ensuring not to overcrowd it to avoid steaming.

Squeeze juice from an orange into a bowl and add maple syrup and dijon mustard to make a glaze.

Whisk the glaze ingredients together until combined.

After roasting for about 20 minutes, check the vegetables for color and toss them with the glaze to coat evenly.

Return the vegetables to the oven to continue roasting until they are caramelized and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary