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!