I’m one of those people who has always claimed to hate brussel sprouts, even though I had never tried them. I decided to give them a try and was surprised at how easy they were and how great they tasted! The butternut squash made me a lot less nervous to give them a try, and I was not disappointed. This is the perfect recipe for anyone else who “hates” brussel sprouts even though they have never tried them. We may just change your mind! 
- 3 cups of Brussel Sprouts
- 1 Butternut squash
- 1 cup Pecans
- 1 Tablespoon Olive Oil
- 2 teaspoons Dijon Mustard
- 1 Tablespoon White Rice Vinegar
- Salt and Pepper for taste
- Preheat oven to 425 degrees
- Wash brussel sprouts and remove outside layer of yellow leaves
- Half brussel sprouts vertically down center through core, and trim off stem
- Peel and remove seeds from squash, cut into bite size pieces
- Place squash, brussel sprouts, and pecans into large bowl
- In separate small bowl, whisk together vinegar, mustard, and oil
- Pour mustard mixture over vegetables and toss until evenly coated
- Spread vegetables and pecans evenly on cookie sheet and bake for 20-25 minutes or until vegetables are cooked all the way through
- Sprinkle with salt and pepper and serve
Equipment Needed for this Recipe:
Looking for other side dishes? Here are a few of our favorites:
Cheese Potatoes
Mom’s Pasta Salad
Slow Cooker Scalloped Potatoes
Grilled Zucchini
Asparagus with Maple Mustard Glaze
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