Diary of a Chef · Just Chefn Around

Maple-Dijon Roasted Vegetables

40 minutes · 6 servings

By Diary of a Chef

Ingredients

• 1 lb butternut squash, 3/4-inch cubes
• 1 lb Brussels sprouts, halved
• 12 oz broccoli crowns, large florets
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1/3 cup toasted pecans, chopped (optional)

Instructions

1. 1Roast

   Toss squash, sprouts, and broccoli with oil, salt, and pepper. Squash toward the hot edges of the pan, one layer. Roast at 425°F until the squash is tender and the sprouts are browned.

2. 2Dress

   Pan off the heat. Toss with the maple-Dijon. Pecans if using. Holds 15 minutes.