Click here for another Brussels sprouts recipe!
This time around, we’re adding in a fall-themed element in the form of butternut squash. (More fall recipes here, too!) The squash caramelizes while roasting SO gorgeously, as we already know from this butternut squash feta bruschetta recipe. Both the squash and the sprouts get all browned and delish.
Unlike the balsamic reduction recipe, this one relies on a Dijon mustard vinaigrette for it’s tang. It’s a little sweet, but mostly tangy and rich. You could serve this as a sauce on the side instead, if you preferred not to cover up the caramely-ness too much.
I maaaay add this to my Thanksgiving lineup this year, but honestly, it’s in competition with a good number of other squash and pumpkin recipes.
Oh, that caramelizing. It’s addicting.
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Ingredients
- 16 oz butternut squash, peeled and cut into small chunks
- 16 oz Brussels sprouts, trimmed and sliced in half, if large
- 3 tablespoons extra virgin olive oil, divided
- ½ tsp salt
- ½ tsp black pepper
- 3 tsp Dijon mustard (I used this)
- 1½ Tbsp white champagne vinegar or apple cider vinegar
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 450 F.
- Place the squash chunks and Brussels sprouts on a large baking sheet. Drizzle them with extra virgin olive oil, and spread it around with your hands or a pastry brush.
- Sprinkle the vegetables with salt and pepper, and toss them again. Spread the vegetables out evenly.
- Roast the vegetables for 25-30 minutes, turning them once or twice to caramelize all sides.
- In a small bowl, whisk together the mustard and vinegar. Slowly pour in the olive oil while wisking until the ingredients emulsify. Season with salt and pepper.
- Toss the vegetables with the vinaigrette and serve as a main dish or a side!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
The colors on those veggies are just gorgeous!
Thanks! The roasting makes it look so yummy! 🙂
Ugh! This is delicious!!! Just made it and wow. I misremembered the recipe and put in a sweet potato and squash and the sprouts. So good! I thought the dijon vinaigrette would be too harsh but it’s perfection. So easy and so impressive. I love fall and all it’s fabulous foods. Thank you!
I’m so so glad! I know the Dijon can definitely be a bit overpowering, but I just love mustard in general. Very glad it worked out for you! 🙂