Maple Dijon Roasted Butternut Squash Brussel Sprout Salad

Step 1

Preheat oven to 425 degrees F.

Step 2

To a large bowl add butternut squash, sweet potatoes, brussels sprouts, olive oil, rosemary, 1 teaspoon thyme, salt and pepper. Toss everything to coat veggies with oil and seasonings.

Step 3

Spread vegetables out on a baking sheet in a single layer, making sure the brussel sprouts have the flat side facing down. (Don’t crowd the pan, use two baking sheets if necessary.)

Step 4

Bake for 15 minutes, toss vegetables around. Bake an additional 15 minutes.

Step 5

Remove from oven and add vegetables to a medium bowl.

Step 6

In a small bowl, add maple syrup, balsamic vinegar, dijon mustard, garlic, fresh thyme and salt to taste. Whisk together.

Step 7

Drizzle maple dijon glaze over the vegetables and add in dry cranberries and pecans. Toss to coat everything.

Step 8

Serve.