Ingredients
- 400 g Brussel sprouts trimmed
- 1 Small butternut squash peeled and cubed
- 4 Fresh figs halved
- 50 g Walnuts
Maple and mustard dressing
- 1 tbsp Extra virgin olive oil
- 2 tbsps Maple syrup
- 1 tsp English mustard
- 1 tsp Garlic granules
- 1 tsp Chilli flakes
- 1 Good pinch of salt and pepper
Instructions
- Pre heat the oven to fan 180℃
- Line a roasting tin with some parchment paper. In the meantime, place the sprouts and butternut squash into a colander over some boiling water and steam for around 8 minutes or until soft.
- In a small bowl, create the maple and mustard dressing by adding the 1 tbsp of oil, maple syrup, english mustard, garlic granules, chilli flakes, salt and pepper.
- Add the softened sprouts, butternut squash and fresh figs to the parchment lined tray along with the maple and mustard dressing. Stir well and place into the oven for 20 minutes.
- After 20 minutes, add the walnuts to the roasting tray. Stir well before placing back in the oven for a further 20 minutes.
- Serve and enjoy 😉
Nutrition
Calories: 208kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 93mg | Potassium: 817mg | Fiber: 7g | Sugar: 16g | Vitamin A: 13839IU | Vitamin C: 84mg | Calcium: 108mg | Iron: 2mg
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