Sheet Pan Dijon-Maple Glazed Salmon with Roasted Brussels Sprouts and Butternut Squash

Ingredients

Quantities are for 4 servings.

• 4 each Salmon fillets (6 oz each)
• 1 lb Brussels sprouts, halved
• 1 1/2 lb Butternut squash, peeled and cubed
• 3 tbsp Olive oil
• 3 tbsp Maple syrup
• 2 tbsp Dijon mustard
• 2 cloves Garlic
• 1 tbsp Whole grain mustard (optional)
• 2 tsp Apple cider vinegar
• 1 tsp Dried thyme

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Whisk together 1 tablespoon olive oil, the maple syrup, Dijon mustard, whole grain mustard (if using), garlic, and apple cider vinegar; set aside.
3. Toss the Brussels sprouts and butternut squash with the remaining olive oil, thyme, salt, and pepper.
4. Arrange the vegetables on the sheet pan and roast for 15 minutes.
5. Remove the pan, push the vegetables to the sides, and place the salmon fillets in the center. Brush the salmon with the maple-Dijon glaze.
6. Return to the oven and roast for an additional 12-15 minutes, until the salmon reaches 145°F internally and the vegetables are tender.