Roasted Maple Mustard Brussels and Squash

Warming fall flavors like maple and mustard make the perfect duo in this easy one pan recipe. This is the perfect side dish to add to your winter meal rotation and it's especially great for your Thanksgiving menu!

This recipe takes very little prep (even less if you find pre-cut squash). Just a little dicing, a little tossing, and the oven does the rest! If you're one of "those" that tried boiled Brussels sprouts as a kid and swore it was the nastiest vegetable there ever was--give this recipe a try. Brussels sprouts demand to be either roasted or pan tossed for maximum flavor and caramelization. Trust me, it's the only way. And the added flavors in this dish take it over the top. Even the most adamant Brussels sprout haters can succeed and overcome with this recipe (and also this one)!



Roasted Maple Mustard Brussels and Squash

(Paleo, AIP, GF, DF, Vegan option)

Serves 4-6



  • 3-4 cups butternut squash*, cubed, approx. 1" cubes (you can purchase pre-cut or slice and dice your own. Look for a larger-sized butternut squash)
  • 2-3 cups halved Brussels sprouts
  • 6 slices pastured bacon, optional (omit for vegan option)
  • 1 Tbs dijon mustard
  • 1 Tbs pure maple syrup
  • 1 Tbs fresh sage or 1 tsp dried
  • 1/2 tsp turmeric
  • 1 tsp apple cider vinegar
  • 1 tsp smoked sea salt
  • cracked black pepper, to taste, approx. 1/4 tsp (omit for AIP)
  • 1/4-1/2 cup toasted chopped pecans, optional (omit for AIP)

*you could sub sweet potato, acorn, or delicata squash 


  1. Preheat oven to 375 degrees
  2. If using uncut butternut squash, peel and cube (here's a great little tutorial on how best to do that). 
  3. Rinse your Brussels sprouts and halve. For larger Brussels, you may want to quarter them. You want all your veggies relatively the same size for even roasting. 
  4. Toss squash and Brussels on a parchment or silpat-lined baking sheet. In a small bowl, mix together all other ingredients, mustard through pepper (except bacon) and drizzle over your veggies, tossing to coat. 
  5. If using bacon, top veggies with 6 bacon slices.
  6. Roast for 25-35 minutes, until bacon is cooked through and veggies are beginning to brown. Check periodically and stir veggies halfway through cooking time. For extra crisp and caramelization, remove bacon once cooked and broil the veggies for an additional 2-3 minutes. Trust me--that little bit of char is MAGIC! 
  7. Chop the bacon and serve veggies warm with chopped pecans and bacon. 



This fun mix of flavors is sure to please! I'd love to hear what you think of this smoky, sweet, gut-warming recipe. 


In loving health,