Maple Mustard Roasted Fall Vegetables:
One of my favorite fall side dish are these maple mustard fall vegetables. The combination of the Brussels sprouts, butternut squash, and cranberries is just a winning combination. I used a combination of maple syrup and spicy brown mustard with fall seasoning such as cinnamon and nutmeg for the most flavorful roasted vegetables.
Ingredients you will need:
- Brussels sprouts
- Butternut squash
- Fresh or frozen organic cranberries
- Maple syrup
- Spicy brown mustard
- Garlic powder
One pan meal:
I love one pan meals because it is less of a clean up and you can even serve in the dish you prepared it in. For this dish I simply added all the ingredients to my 8×8 dish, added the seasonings, maple syrup, and mustard, and mixed with my hands to make sure all the vegetables were coated. Then baked 400 F for 25-30 minutes and broiled for 5 minutes to get nice and crispy.
Optional add ins:
The nice thing about this dish is that there are so many optional add ins you could add to tailor it towards your preference. Because I know its all about having options right? Some of the items I have added to this dish includes: diced cooked bacon, feta cheese or goat cheese, candied pecans, raw pecans, or any type of nuts/seeds you like, and pomegranate seeds.
Try these other fall favorites of mine:
Since Thanksgiving is around the corner, here are some of my other favorite side dishes I like to enjoy on Thanksgiving.
Maple Mustard Roasted Fall Vegetables
- 2 cups Butternut squash
- 1 cup Fresh organic cranberries
- 2 cups Brussels sprouts
- 1-2 Tbsp spicy brown mustard
- 1 Tbsp maple syrup
- Salt + pepper to taste
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp garlic powder
- Mix everything and make sure all veggies are coated
- Add to an 8x8 baking dish
- Bake 400 for 25-30 minutes
- Broil for 5 minutes to get extra crispy