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Maple Dijon Holiday Roasted Veggies

November 15, 2018


Happy Holidays, Friends! We are so excited to share our Thanksgiving stocked boxes with you this week in preparation for the holiday! We hope you find everything you need, yams, potatoes, squash, celery, carrots, brussels sprouts, and a few other things, too!

If you're looking for a new side dish to stand next to your aunts classic green bean casserole, you've come to the right place. We're roasting butternut squash and brussels sprouts on a sheet pan, tossing them in a sweet and tangy mustard glaze, and you're ready to serve!


 I've always been a huge fan of Brussels sprouts, and it seems like the rest of the world is jumping on board, too. When roasted or fried, they get caramelized and sweet, not terrifying, like old school boiled, you know what I mean!? If you haven't tried them in a while, this might be the week to do it! I think you won't be disappointed.

For the glaze, I'm using real maple syrup, some stock, and grainy dijon mustard. I love the pop of the mustard seeds with the crunch of the veggies. If you prefer a smoother texture, just use smooth mustard instead of whole grain! If you happen to have any of this leftover, reheat it in the morning and top it with an egg! It makes an amazing hash! Let's dive in!


Maple Dijon Holiday Roasted Veggies
Serves 6

1 Perfectly Imperfect Butternut Squash
1 pound Perfectly Imperfect Brussels Sprouts
1 Tablespoon olive oil
salt & pepper to taste



2 Tablespoons whole grain dijon mustard
2 Tablespoons maple syrup
1 Tablespoon vegetable stock, or water
1 Tablespoon fresh parsley
salt & pepper to taste

1. Preheat oven to 425, and cover a large baking sheet with parchment paper. I find that squash likes to stick to foil, even with non-stick spray, so I always go safer with parchment.
2. Cut your veggies. I cut the bottoms off the sprouts, and cut them into quarters. I then cut the butternut squash in half- I find it's easier to manage this way. I trim the skin off the sides, scoop the seeds out, and dice into smaller cubes.
3. Add diced veggies to a pan, toss in olive oil, salt and pepper, and roast for 25 minutes, until theyre golden brown.
4. While the veggies are roasting, combine glaze ingredients.
5.  Toss roasted veggies with the glaze, and serve warm. Enjoy!


 We hope you have a wonderful holiday week, and we can't wait to see what perfectly imperfect veggies make it to your holiday spread! Tag us on Instagram, at @perfectlyimperfectproduce, so we can keep up with your foodie journey! Happy Holidays, friends!

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