Elevate your holiday table with this nutrient-dense, fiber-rich medley of caramelized autumn vegetables and crisp apples, finished with a sophisticated, insulin-friendly maple dijon glaze.
This Roasted Maple Glazed Butternut Squash and Brussels Sprouts dish is the ultimate “smart-carb” side. By combining antioxidant-rich cruciferous vegetables with the beta-carotene of butternut squash, you create a metabolic-friendly dish that doesn’t sacrifice flavor. The addition of pecans provides heart-healthy monounsaturated fats, which help the body absorb the fat-soluble vitamins found in the produce.
Ingredients You
- 1 1/2 lb Butternut squash, cut into 1-inch cubes
- 1 lb Brussels sprouts, ends trimmed and halved lengthwise
- 2 shallots, thinly sliced (for prebiotic benefits)
- 2 Tbsp Extra virgin olive oil
- 1 tsp Fresh thyme, chopped
- 1 tsp Fresh rosemary, finely minced
- 1/2 tsp Fresh sage, chopped
- Salt and black pepper, to taste
- 2 Granny Smith apples, cored and cubed (Skin-on for extra fiber)
- 1/4 cup Raw pecans, roughly chopped
- For the Glaze: 3 Tbsp Pure Maple Syrup, 1 Tbsp Dijon Mustard, 1/2 tsp Fresh thyme, Pinch of cinnamon
Recommended Ingredients:
Organic Pure Maple Syrup: [View on Amazon
Expert Tip: Using Grade A Amber maple syrup ensures a rich mineral profile (manganese and zinc) compared to refined sweeteners.
Instructions
- Preheat and Prep: Set your oven to 425°F.
- Season the Base: In a large mixing bowl, toss the cubed butternut squash, halved brussels sprouts, and sliced shallots with the olive oil. Add the fresh thyme, rosemary, and sage. Ensure every piece is lightly coated to prevent dehydration during roasting.
- First Roast: Spread the vegetables in a single layer on a large baking sheet. Do not overcrowd; proper airflow ensures roasting rather than steaming. Roast for 15 minutes.
- Incorporate Fruit: Remove the pan from the oven. Add the chopped apples to the tray and toss gently. Roast for an additional 15 minutes until the vegetables are tender and the edges are golden-brown.
- Prepare the Glaze: While roasting, combine maple syrup, Dijon mustard, fresh thyme, and cinnamon in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring occasionally until slightly thickened.
- Final Assembly: Transfer the roasted medley to a serving bowl. Fold in the chopped pecans and drizzle with the warm maple dijon glaze. Serve immediately to maintain the crisp texture of the pecans.
Kitchen Tech Recommendation:
Heavy-Duty Half Sheet Pan: [View on Amazon
Expert Tip: A heavy-gauge aluminum pan prevents warping and provides the consistent heat distribution required for perfect caramelization without hot spots.
Professional Notes
Storage: Store leftovers in an airtight glass container in the refrigerator for up to 4 days. To maintain texture, reheat in an oven or air fryer at 350°F.
Freezing: Freezing is not recommended for this specific recipe. The high water content in the apples and squash will cause the cell walls to break down upon thawing, resulting in a mushy consistency.
