Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon
INGREDIENTS
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1 pound butternut squash, peeled, chopped into 1-inch cubes
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1 pound Brussels sprouts, stems trimmed, sliced in half through stem
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2 tablespoons olive oil
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Dijon Maple Butter Sauce
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1 teaspoon butter, melted
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1 teaspoon pure maple syrup
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2 teaspoons Dijon mustard
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2 teaspoons balsamic vinegar
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1/4 teaspoon salt
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1/4 teaspoon garlic powder
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1/8 teaspoon pepper
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Garnish
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1/4 cup pecans, finely chopped
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1/4 cup dried cranberries
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1/4 cup Feta cheese or to taste (optional)
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8 slices bacon, crumbled or taste (optional)
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