Roasted Brussels Sprouts and Butternut Squash

Name: Roasted Brussels Sprouts and Butternut Squash
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: kosher salt; 2 tablespoons extra virgin olive oil; 16 ounces brussels sprouts (halved); 16 ounces butternut squash (peeled and diced 3/4-inch); 6 sprigs fresh thyme; fresh black pepper (to taste)

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

⏱️ 50 min 🔪 Prep: 10 min 🔥 Cook: 40 min 📊 Medium 👁️ 6 views

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Roasted Brussels Sprouts and Butternut Squash

Foto: Skinnytaste

Ingredients

6 servings

kosher salt
2 tablespoons extra virgin olive oil
16 ounces brussels sprouts (halved)
16 ounces butternut squash (peeled and diced 3/4-inch)
6 sprigs fresh thyme
fresh black pepper (to taste)

Steps

Preheat oven to 425°F. Spray a large sheet pan with oil.
In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups