Provider Farm

From our fields, for your family

Brussel sprouts and butternut squash with warm maple mustard dressing

Course: 
Ingredients: 

1lb Brussels sprouts, trimmed
1lb peeled, diced butternut squash
1 tablespoon olive oil
kosher salt & freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons grainy mustard
1 tablespoon maple syrup
leaves from 2 small sprigs of fresh rosemary, minced
1 clove of garlic, minced

Directions: 

Preheat oven to 400ºF.

Toss the Brussels sprouts and butternut squash with olive oil and season with salt and pepper. Arrange in a single layer on a rimmed 9x13" baking sheet. Roast for 35 minutes, turning twice, until vegetables are tender inside and browned in spots on the outside.

Meanwhile, whisk together the balsamic vinegar, mustard, maple syrup, rosemary and garlic. (Or, blend together in a small food processor.)

When the vegetables are done, transfer to a serving bowl. Drizzle with the balsamic mixture and toss to coat. Serve immediately.

Credit: 
carascravings.com