Roasted Brussels & Butternut Squash with Dijon

This is by far my easiest and most favorite Fall dish right now. I seem to always have these ingredients on hand so putting them all together is quite easy. I think I’m actually quite obssessed with sprouts right now. Funny because I HATED them as a kid and thought they smelled like farts when cooked. Okay, maybe they still smell a little like farts but those little farts are tasty! Despite the sprouts overdose in my household lately, I would gladly indulge in this as a side dish or mixed in with meat. I happen to really love it with turkey.

Roasted Brussels & Butternut Squash with Dijon

Serves 4


Preheat your oven to 450 degrees.

Place the butternut squash chucks and brussels on a baking sheet. Coat with oil and sprinkle with salt and pepper.

Roast for 20-30 mins, flipping over half way through the cooking time.

Optional: While veggies are roasting, heat a nonstick skillet to medium and pan fry ground turkey, crumbling as it cooks. Add seasoning to your liking. I used sage, thyme and some salt and pepper.

During the last few minutes, sprinkle in the cranberries to warm.

Prepare dressing by whisking vinegar, dijon, oil and s&p during final minutes of roasting time.

Layer a deep bowl with warm veggies and top with ground turkey. Drizzle dressing over top. You may omit the turkey and just serve as a veggie side dish.


1lb butternut squash, peeled and cut into chunks (or buy pre-cut and packaged)

llb Brussel sprouts, trimmed and sliced in half

2 tbsp oil, I used avocado oil

salt and pepper

¼ cup dried cranberries

1½ lb ground turkey* optional

dash of sage, thyme, salt and pepper

4 tbsp dijon mustard

2 tbsp red wine vinegar

4 tbsp chosen foods oil blend

pinch of salt

pinch of pepper

Entrée, SaucesSara Nelson