Sweet and Savory Roasted Vegetables with a Tangy Maple Dijon Glaze
These Maple Dijon Brussels Sprouts & Squash bring together caramelized vegetables and a tangy-sweet glaze for a simple dish that's full of fall flavor. Brussels sprouts and acorn squash are coated with balsamic vinegar, maple syrup, Dijon mustard, ground flaxseed, garlic, and black pepper before roasting until tender and beautifully browned.
With just a few minutes of prep and one sheet pan, this recipe makes it easy to put vegetables at the center of the plate. Each serving also provides 18 grams of fiber, making this much more substantial than your typical roasted vegetable side.
Balsamic, Maple, and Dijon Create a Sweet and Tangy Glaze
The flavor of this recipe comes from a simple combination of balsamic vinegar, maple syrup, and Dijon mustard. Balsamic adds acidity and depth, maple syrup contributes just enough sweetness to complement the squash, and Dijon brings a sharp, savory note that balances everything out.
As the vegetables roast, the glaze concentrates and helps create the browned, caramelized exterior pictured in the finished dish. Spreading everything into a single layer gives the vegetables room to roast rather than steam.
Brussels Sprouts Bring Fiber and Cruciferous Vegetable Nutrition
Roasting transforms Brussels sprouts, softening their texture while developing browned edges and a deeper, slightly nutty flavor. That makes them an ideal match for the sweetness of acorn squash and maple syrup and the sharpness of Dijon mustard.
As members of the cruciferous vegetable family, Brussels sprouts naturally contain glucosinolates, plant compounds that can be converted into biologically active compounds such as isothiocyanates. They're also a source of fiber, vitamin C, vitamin K, folate, and other micronutrients.
Acorn Squash Adds Natural Sweetness and Satisfying Carbohydrates
Acorn squash becomes soft and naturally sweet as it roasts, providing a delicious contrast to the more savory Brussels sprouts. Its golden-orange flesh also makes this a colorful dish that's especially well suited to cooler weather.
Winter squash provides complex carbohydrates and fiber along with carotenoids, including beta-carotene. Pairing squash with Brussels sprouts creates a simple combination of starchy and non-starchy vegetables with enough substance to work as more than just a small side dish.
Ground Flaxseed Adds Fiber Without an Oil-Based Sauce
Ground flaxseed helps the maple Dijon mixture cling to the vegetables while adding subtle nutty flavor. It also contributes dietary fiber and alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.
Because the glaze uses balsamic vinegar, mustard, maple syrup, and flax rather than added oil, the finished recipe contains just 3 grams of fat per serving.
Bring It All Together
Maple Dijon Brussels Sprouts & Squash turns two seasonal vegetables into a satisfying dish with a balance of sweet, tangy, savory, and earthy flavors. Roasting brings out the vegetables' natural sweetness, while the balsamic-Dijon glaze keeps every bite bright and flavorful.
With 18 grams of fiber per serving and only a handful of ingredients, it's an easy way to make vegetables feel like the main event rather than an afterthought. Serve it fresh from the oven for a colorful weeknight meal or add it to your next fall-inspired spread.
Maple Dijon Brussels Sprouts & Squash
Ingredients
- 5 cups (440g) Brussels Sprouts (trimmed, halved) - About 23 medium-sized Brussels sprouts
- 8 cups (1075g) Acorn Squash (chopped) - About 2 large-sized squash
- 3 tbsps (48g) Balsamic Vinegar - Available in 16.9-ounce bottles
- 1 tbsp (20g) Maple Syrup - Available in 12-ounce bottles
- 2 tsps (10g) Dijon Mustard - Available in 8-ounce bottles
- 2 tbsps (14g) Flax Seeds, Freshly Ground - Available in 14-ounce bags
- 1 tsp (3g) Garlic Powder - Available in spice jars
- ¼ cup (1g) Black Pepper (to taste) - Available in spice jars
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Add the Brussels sprouts and acorn squash to a large bowl.
- In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, ground flaxseed, garlic powder, and black pepper.
- Pour the dressing over the Brussels sprouts and squash and toss until evenly coated. Spread the vegetables evenly on the prepared baking sheet in a single layer.
- Roast for 20–25 minutes, or until fork-tender and browned, flipping once with a spatula halfway through the cooking time. Serve and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to 4 days.
Nutrition
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