Roasted Brussels Sprouts and Butternut Squash
Servings: 4 4
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.
- 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
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.