Side dishe for 6

Maple Dijon Roasted Vegetables

Name: Maple Dijon Roasted Vegetables
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 lb butternut squash; 1 lb brussels sprouts; 2 tbsp olive oil; 1 tbsp butter; 1 tsp pure maple syrup; 2 tsp dijon mustard; 2 tsp balsamic vinegar; 1/4 tsp salt; 1/4 tsp garlic powder; 1/8 tsp pepper; 1/4 cup pecans; 1/4 cup dried cranberries; 1/4 cup feta cheese to taste (optional); 6 slices bacon (optional)

Butternut squash and Brussels sprouts roast with bacon, pecans, cranberries, and a tangy maple Dijon glaze.

Typical price

$5.26for 4 servings

$1.32 per serving$5.26 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: carlsbadcravings.com

45 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

French Gluten-free Budget Side dishes Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	1 lb	$1.29Typical price
Brussels sprouts$3.49/lb typical	1 lb	$3.49Typical price
Butter$0.40/oz typical	0.5 oz	$0.20Typical price
Nuts and seeds$0.70/oz typical	1.25 oz	$0.79Typical price
Dried fruit and raisins$0.45/oz typical	1.25 oz	$0.56Typical price
Swiss, provolone, gouda$0.40/oz typical	0.5 oz	$0.20Typical price
Bacon$6.49 each typical	0.25	$0.97Typical price
Total for the servings shown		$7.90

Pantry staples you likely have

Olive and cooking oilHoney or maple syrupMustard, mayo, ketchupVinegarDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

Ingredients

1 lb butternut squash
1 lb brussels sprouts
2 tbsp olive oil
1 tbsp butter
1 tsp pure maple syrup
2 tsp dijon mustard
2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
1/4 cup pecans
1/4 cup dried cranberries
1/4 cup feta cheese to taste (optional)
6 slices bacon (optional)

Steps

Heat the oven to 425 F and line a large baking sheet.
Cut the squash into small cubes and halve the Brussels sprouts.
Toss the vegetables with olive oil, salt, garlic powder, and pepper, then spread them on the sheet.
Roast for 25 minutes, stirring halfway through.
Cook the bacon in a skillet over medium heat until crisp, then crumble it.
Stir maple syrup, mustard, vinegar, and melted butter together, then toss the roasted vegetables with the glaze, bacon, pecans, cranberries, and feta.