Tuesday, December 29, 2015

Perfectly Roasted Squash & Brussels Sprouts

Simple, delicious, and healthy.  

And not to mention a colorful side dish.

Roasting vegetables is also a great way to introduce your kids to these super healthy vegetables.
My daughter made these for us over Thanksgiving break and we all loved them!

Perfectly Roasted Squash & Brussels Sprouts
1 butternut squash - peeled and cubed.
1 bag fresh brussels sprouts - washed and outer leaves removed, ends trimmed.
1 1/2 tbsp olive oil.
salt & pepper to taste.
Preheat oven to 425.  Prepare a large baking sheet with a non-stick spray.
In a large mixing bowl toss cubed squash and trimmed brussels sprouts in oil. Shake on some salt and pepper and toss to flavor well. Pour vegetables onto a large baking sheet.
Bake for 30 minutes or until vegetables begin browning. Toss or turn vegetables half way through cooking time.

This is such a gorgeous side dish!

The first time we had these roasted vegetables was as a side dish to this GF Sweet & Sour Chicken...and it was a fantastic combination!

 So check the fridge for some vegetables you've been avoiding and give them a chance roasted!


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