Roasted Brussels Sprouts and Butternut Squash

I have always been a fan of butternut squash as well, but mostly in soup. I think all veggies are better roasted. The sweetness of the vegetable really is enhanced in the roasting process. I even roast broccoli now, it is a huge hit. If you kids are fussy vegetable eaters, I dare you to try to roast a few and see if will enjoy them.
Photo by Diane H.
Adapted from google.com

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

4

4

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from google.com

Ingredients

  • Ingredients

  • 2

    cups brussels sprouts (trimmed and cut in half)

  • 2

    cups butternut squash (peeled, seeded and cut into cubes)

  • 2

    tbsps olive oil

  • 2

    garlic cloves (peeled and chopped fine)

  • 2

    tbsps maple syrup

  • kosher salt

  • pepper

Directions

Instructions Preheat oven to 400 degrees F. Combine the olive oil and garlic in a large bowl. Add Brussels sprouts and Butternut squash and toss to coat evenly. Pour in an even layer into a cookie sheet sprayed with cooking spray. Roast for 35-40 minutes until fork tender and carmelized. Remove from oven, drizzle with maple syrup while still hot. Sprinkle with salt and pepper to taste.

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