Sheet Pan Brown Sugar Salmon with Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 4 tbsp olive oil, divided
- 1 (2 lb) butternut squash, peeled, seeded, and cut into ½-inch dice
- 1 lb brussels sprouts, trimmed and halved
- Salt and black pepper, to taste
- 4 (4 oz) salmon fillets
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
Instructions
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