Maple Dijon Medley
Makes: 6-8 servings • Total Time: 30 minutes • FODMAP Rating: medium to high
This is the perfect side or main dish. It is sweet, a little tangy and so good it might end up being a large portion of your plate. We recommend you boil the brussels sprouts and potatoes to cut down on cooking time and keep the vegetables moist without using oil. However, feel free to simplify and skip that step and just cook the vegetables for about 10 to 15 minutes longer in the oven.
Ingredients
1 medium bag of brussels sprouts, halved
4 potatoes, cubed
1 squash, such as zucchini
1 red onion, chopped
¾ cup pecans
For the dressing
3 tablespoons maple syrup
3 tablespoons dijon mustard
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
dash of Pepper
Instructions
Boil 4 cups of generously salted water in a large pot.
Preheat the oven to 400°F.
Place the chopped potatoes and brussels sprouts in boiling water for no more than 5 minutes before draining to preserve moisture and decrease oven cooking time.
Add the chopped onion and squash to a baking dish with potatoes and brussels sprouts.
Mix the dressing ingredients together in a small bowl.
Add only half of the mixture to the vegetables and mix until evenly coated.
Bake in the oven for 15-20 minutes.
While vegetables are cooking, add pecans and 1 tablespoon of maple syrup to a small saucepan or skillet on medium heat. Mix frequently and watch carefully to caramelize the pecans without burning them.
Once caramelized, remove from heat.
Once vegetables are done baking, add the rest of the dressing.
Mix well, and add salt and pepper to taste.
Top with caramelized pecans.
*Nut-Free: Swap out pecans for pumpkin seeds (pepitas) or sunflower seeds
*FODMAP Swaps: Keep brussels sprouts portions to under 4 sprouts, using more squash and increase as tolerated
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