Roasted Butternut Squash and Brussels Sprouts

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Roasted Butternut Squash and Brussles Spouts

Author: Riley Shaia

Ingredients

• 1/4 cup apple cider vinegar
• 2 1/2 tbsp. brown or date sugar
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 1 tsp. garlic, minced
• 1 lb. (about 24 medium) brussels sprouts, trimmed and halved
• 4 cups butternut squash, peeled and cubed
• 1/3 cup sweetened dried cranberries peeled and chopped

Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
2. In a large bowl combine the apple cider vinegar, sugar, salt, pepper and minced garlic. Mix well then add the rest of the ingredients and toss to coat.
3. Bake until the vegetables are soft and golden brown, about 20 minutes, flipping halfway through.

Notes:

• Sweet potatoes can be substitutes for the butternut squash
• To make cutting the butternut squash easier, first poke a few holes in the squash, microwave for 4-5 minutes then attempt to cut.
• Created by my sister-in-law Suzanne Shaia