Maple Roasted Brussels Sprouts and Butternut Squash
Maple Roasted Brussels Sprouts and Butternut Squash is a simple, four ingredient vegetable side dish perfect for a weeknight dinner or a holiday meal. Everyone will love it since you can keep it vegan or use leftover bacon drippings instead of olive oil to really kick up the flavor.
Oh, how love evolves over the years. The Hubby professed his love for me by secretly leaving a note on my car. We started dating and while most days it was just hanging out watching movies or grabbing a soup and salad after work at Panera, there was still the fancy dinners, evenings in New York or Philly, and even the occasional necklace or (and yes I do consider this romantic) KitchenAid Stand Mixer or other such lavish gifts.
And beyond material things, we had all the time in the world to be lazy on Saturday mornings, leisurely cook meals together while we sipped wine, actually have a conversation without having to referee two kids.
My how things change. Last weekend was the ultimate expression of our love for one another at our current stage in life. I was sick, and yet I still stayed up to watch the Penn State win the Big 10 Championship in football with him. Like, legit watched football, not pretended to watch football while I perused Facebook and Pinterest. Then I fell asleep into a NyQuil-induced stupor, and he let me stay in bed until 9:00 on Sunday morning when regained consciousness and shook away the foggy head.
That, my friends, is love when you have two very active, very hungry, very early risers living under your roof.
You know what else is love? He has lifted his ban on Brussels sprouts being allowed in the house. Now that doesn’t mean he eats them, but hey, more for me…
Maple Roasted Brussels Sprouts and Butternut Squash
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Ingredients
- 1 lb Brussels sprouts, trimmed, larger ones cut in half
- 2 lb butternut squash, peeled and cut into half inch cubes
- 2 Tablespoons olive oil or reserved bacon drippings
- 1 Tablespoon maple syrup
- salt and pepper
Instructions
- Preheat oven to 400°F. Lightly coat a baking sheet with olive oil or cooking spray.
- Toss the Brussels sprouts and butternut squash with the olive oil or bacon drippings and maple syrup, season with salt and pepper, and toss to coat evenly.
Full Recipes>>Maple Roasted Brussels Sprouts and Butternut Squash