This dish is a celebration of the season’s bounty, blending the natural sweetness of butternut squash with the earthy charm of Brussels sprouts, all roasted to golden perfection.
Ingredients
-1 Medium sized butternut squash (about 4 cups peeled, depending on-seeded and cut into cubes)
-4 cups Halved Brussels sprouts
-2 tbs. Olive oil
Procedure
Preheat oven to 400 degrees and line a baking sheet with parchment paper
Place the vegetables on the baking sheet and drizzle with the oil. Toss to coat well. Add the spices and toss again to coat the vegetables with the seasonings.
Spread the vegetables out as much as possible and position the Brussels sprouts cut side down.
Place in the oven and bake 15 minutes. After 15 minutes turn the vegetables over and then return to the oven for another 10-15 minutes until tender and golden.
