Roasted Brussels Sprouts and Butternut Squash
Summary
Roasting veggies brings out their sweetness as they develop a caramelized coating. Try roasting any of your favorite vegetables and experiment with different herbs for variety. To save time when cooking with butternut squash, buy prepackaged squash and cut down larger chunks.
Roasting veggies brings out their sweetness as they develop a caramelized coating. Try roasting any of your favorite vegetables and experiment with different herbs for variety. To save time when cooking with butternut squash, buy prepackaged squash and cut down larger chunks.
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- Prep time
- 10 min
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- Cook time
- 25 min
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- Servings
- 7 Servings
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- Serving size
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1/2 cup
Ingredients
Ingredients
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fresh Brussels sprouts
- 12 oz
- 340 g
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butternut squash (about 3 1/2 cups)
- 20 oz
- 567 g
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olive oil
- 1 tbsp
- 1 tbsp
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dried thyme
- 2 tsp
- 2 tsp
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Directions
Directions
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Preheat oven to 450 degrees F.
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Slice Brussels sprouts in half. Cut larger pieces of squash into 1-inch cubes.
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Place sprouts and squash in a large bowl and drizzle with olive oil. Stir in thyme, and toss to coat.
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Spread the sprouts and squash in a single layer in a baking pan and bake for 25 minutes, until the veggies are tender and beginning to brown.