Recipe Ingredients
- 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
- 1 pound Brussels sprouts, ends trimmed and halved
- 1 large red onion, cut into 1/2-inch slices
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (12-ounce) package Simek’s® Angus Beef Meatballs
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons minced fresh thyme
Recipe Directions
- Preheat oven to 400°F. Toss butternut squash, Brussels sprouts, onion and oil together on a rimmed baking sheet until coated. Season with salt and pepper, to taste.
- Transfer to oven and roast for 10 minutes. Remove from oven and flip vegetables over. Place meatballs on top of vegetables in an even layer. Continue to bake until vegetables are tender and light golden-brown and meatballs are fully cooked, about 15 to 16 minutes.
- Meanwhile, whisk maple syrup, mustard, vinegar and thyme together in a small bowl until combined. Season with salt and pepper, to taste. Drizzle maple mixture over meatballs and vegetables. Serve and enjoy.
