Happy Election Day!

This may be a favorite fall recipe of the year.  It’s sweet + savory and rich with flavor.  I can’t wait to make it again.

Maple + Mustard Roasted Veggies

• 1/2 butternut squash, peeled and cubed
• 1 head of cauliflower, cut into pieces
• 1 lb. brussel sprouts, stems removed and halved
• 1 lb. mushrooms, halved
• 1 onion, cut into small pieces

• 2 T. spicy mustard or dijon mustard
• 2 T. real maple syrup
• salt + pepper
• 2 cloves of fresh garlic, minced or pressed
• 1 T. red wine vinegar

1. Cut up all veggies into sizes you would like to roast.  Make sure stems are removed
2. Spray a large cookie sheet with olive oil.
3. Lay veggies onto cookie sheet and spread out.
4. In a small bowl, mix dressing together by combining ingredients.
5. Pour sauce onto veggies and make sure all are coated.
6. Make more dressing if you’d like more!  🙂
7. Roast at 425 for 25-35 minutes, checking and flipping veggies at least once!

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