This fall harvest bake with maple mustard sauce is so cozy! It has butternut squash, brussels sprouts, apples and walnuts all baked to perfection.
Butternut squash, brussels sprouts, and apple all scream fall to me. The flavors are so comforting. Especially when you add maple syrup and cinnamon. However, I also wanted to add some savory flavors to this side dish. So I figured mustard would be a great place to start. I love the combination of dijon and maple syrup! This sauce drizzled on some roasted veggies is heavenly.
This recipe is very similar to my air fryer maple bourbon Brussels sprouts and squash [3]. The flavors are a little bit different. However, they’re both such comforting recipes! Either of these would be great for Thanksgiving dinner.
I recommend using a good quality dijon for this recipe. It will make all the difference! I really like Sir Kensington’s [4]brand. I’ve loved all of their condiments for years now. But, feel free to use your personal favorite.
Other fall recipes you will love:
Pear and caramelized onion pizza [6]
Butternut squash and apple soup [7]
Sheet pan sweet potato gnocchi dinner [8]
Apple cheddar stuffed chicken [9]
This easy roasted recipe would be great for any fall dinner side dish, Friendsgiving, or Thanksgiving! It’s simple but so flavorful. I hope you enjoy it!
Print [2]Fall Harvest Bake With Maple Mustard Sauce
Ingredients
Brussels sprout & Squash Roast
1 lb. brussels sprouts, trimmed and halved
3 cups butternut squash, cubed
1 red apple, chopped
1/2 cup walnuts
1 tbsp maple syrup
2 & 1/2 tbsp olive oil
salt to taste
1 tsp cinnamon
Maple Mustard Sauce
1 tbsp olive oil
2 tbsp dijon
1 tbsp maple syrup
1 tsp apple cider vinegar
salt to taste
Instructions
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with non-stick spray.
In a mixing bowl combine brussels sprouts, butternut squash, 2 tbsp olive oil, 1 tbsp maple syrup, cinnamon and salt. Mix well so everything is evenly coated.
Add to the prepared baking sheet in a single layer.
Bake for 15 minutes.
Mix apple and walnuts with the other 1/2 tbsp of olive oil and a pinch of cinnamon.
Add to the baking sheet with the brussels sprouts and squash. Bake for another 15 minutes.
In a small sauce pan add all of the maple mustard ingredients and whisk together to combine.
Bring to a simmer and then reduce heat to medium low and let thicken for about 5 minutes, whisking together occasionally.
Drizzle sauce on roasted brussels sprouts, squash and apple.
Enjoy!
Find it online: https://dashofmandi.com/fall-harvest-bake-with-maple-mustard-sauce/ [12]