Super easy meals are not my strong point. Super fast? Even less so. Maybe someday I’ll be able to fulfill the role of the blogger who makes guaranteed kid-and-husband-friendly, healthy, 20-minute meals. This one is healthy. It requires less than 20 minutes of actual hands-one time. And if your kids and husband like squash and sprouts, I can’t see why they wouldn’t like it. Is that fair enough? Ok, I’ll throw in easy too. This one definitely is.

This is the perfect kind of thing to throw in the oven while you’re roasting a chicken (another easy and quick staple, if you count hands-on time only.) It won’t dirty a lot of dishes, and in fact, half as many than if you were to make two separate veggies. Why oh why would you do that when squash and sprouts go so nicely together? That’s right. They do.

When roasting the two together, you’ll get the perfect tenderness of sweet squash alongside crispy bits of darkened brussels spouts “skin” – perhaps the best part, according to some. When just out of the oven and still hot, they’re tossed with a no-fuss dressing that’s so good you’ll want to save some for your salad. For this dressing, I used my go-to 3-2-1 ratio of vinegar, mustard, and sweetener (any kind of vinegar, any kind of mustard, and honey or maple syrup) and fancied it up just a touch with aromatic garlic and rosemary. Do I have to tell you how excited I was to eat this?

It’s hard to admit this, but it’s so rare that I actually remember simple, satisfying dishes like this one. I know we’d be two happy eaters if I made a habit of roasting a chicken once a week, and used it as a chance to make more simple, delicious sides like this one.

Now who’s gonna remind me of this plan next week when I’m knee-deep in braising, glazing, chopping, and just overall doing my best to make a mess? Anyone? My husband will thank you.

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Brussels Sprouts & Butternut Squash with Warm Maple-Mustard Dressing

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Brussels sprouts and butternut squash are roasted together and then tossed with a super simple dressing of balsamic vinegar, maple syrup and grainy mustard for an easy and delicious fall staple.


1lb Brussels sprouts, trimmed
1lb peeled, diced butternut squash
1 tablespoon olive oil
kosher salt & freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons grainy mustard
1 tablespoon maple syrup
leaves from 2 small sprigs of fresh rosemary, minced
1 clove of garlic, minced


Preheat oven to 400ºF.

Toss the Brussels sprouts and butternut squash with olive oil and season with salt and pepper. Arrange in a single layer on a rimmed 9x13" baking sheet. Roast for 35 minutes, turning twice, until vegetables are tender inside and browned in spots on the outside.

Meanwhile, whisk together the balsamic vinegar, mustard, maple syrup, rosemary and garlic. (Or, blend together in a small food processor.)

When the vegetables are done, transfer to a serving bowl. Drizzle with the balsamic mixture and toss to coat. Serve immediately.

Cara Lyons,