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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Calories 61kcal
Author Corina Blum
Ingredients
300gbrussel sproutswashed, trimmed and halved
½butternut squashpeeled and cubed
For the Marinade
2tbsp white wine vinegar
1tablespoonrunny honey
1teaspoonEnglish mustard (or use more of a milder mustard)
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.