Roasted Butternut Squash and Brussels Sprouts

Roasted Butternut Squash and Brussles Spouts

Roasted Butternut Squash and Brussles Spouts

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Ingredients

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


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Loaded Potatoes