Honey Mustard Sprouts and Butternut Squash

These honey mustard sprouts and butternut squash make the perfect seasonal side dish. The honey and mustard in the marinade perfectly complements both the sprouts and the squash.

Course Side Dish

Cuisine British

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 61kcal

Author Corina Blum

Ingredients

300 g brussel sprouts washed, trimmed and halved
½ butternut squash peeled and cubed

For the Marinade

2 tbsp white wine vinegar
1 tablespoon runny honey
1 teaspoon English mustard (or use more of a milder mustard)
Salt

Metric - US Customary

Instructions

Preheat the oven to 200°C.
Mix together all the ingredients for the marinade.
Put the butternut squash and sprouts into the marinade and leave them there until the oven has heated up. Then place them in an oiled roasting tin. Spray a little cooking oil on top of the vegetables.
Put the butternut squash and sprouts in the oven for 30 minutes.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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