Roasted Brussels Sprouts and Butternut Squash
Simple & delicious to throw together.
Directions:
Preheat your oven to 400° F. Prep a large baking sheet with foil or a silicone liner; if using foil lightly grease. Add the brussels sprouts, butternut squash, roasting mix, and olive oil to a large bowl and stir to coat evenly. Season with salt and pepper. Spread the veggies on your prepared baking sheet in a single layer. Turn the brussels sprouts so they are cut side down. Roast for 20-25 minutes or until golden brown on the bottoms of both veggies.
In a large bowl or serving dish, combine roasted veggies, toasted pecans, and cranberries. Enjoy!
Ingredients
3 cups
Brussel Sprouts, trimmed & halved
1 1/2 lbs
Butternut Squash, peeled, seeded & cut into 1" cubes
3 tbsp
North Shore Living® Roasting Mix, finely chopped
3 tbsp
Olive Oil
2 cups
Pecan Halves, toasted
1 cup
Dried Cranberries
Salt & Pepper
Time to cook
35 minutes
Serves
6
