Roasted Brussels Sprouts and Butternut Squash
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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
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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
- 15 g
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dried thyme
- 2 tsp
- 10 g
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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.