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Roasted Brussels Sprouts and Squash in Dijon Vinaigrette Recipe

This veggie blend of Brussels and Squash is the perfect side dish.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Keyword: brussels sprouts, Easy Side Dish, Squash and Brussels Sprouts, veggie side dish
Servings: 6
Calories: 211kcal
Author: Lauren

Ingredients

  • 3 cups Brussels Sprouts
  • 1 butternut squash
  • 1 cup pecans
  • 1 Tablespoon olive oil
  • 2 teaspoons Dijon Mustard
  • 1 Tablespoon White Rice Vinegar
  • to taste salt and pepper

Instructions

  • Preheat oven to 425 degreesl Wash Brussels sprouts and remove outside layer of yellow leaves.
  • Half Brussels sprouts vertically down center through core, and trim off stem.
  • Peel and remove seeds from squash, cut into bite size pieces.
  • Place squash, Brussels sprouts, and pecans into large bowl.
  • In separate small bowl, whisk together oil, mustard, and vinegar.
  • Pour mustard mixture over vegetables and toss until evenly coated.
  • Spread vegetables and pecans evenly on cookie sheet and bake for 20-25 minutes or until vegetables are cooked all the way through.
  • Sprinkle with salt and pepper and serve.

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 679mg | Fiber: 6g | Sugar: 4g | Vitamin A: 13629IU | Vitamin C: 64mg | Calcium: 90mg | Iron: 2mg