Tuesday, January 31, 2017

Roasted Butternut Squash & Brussels

I posted this picture on my fit page a few weeks ago and everyone was begging for the recipe!   I made Roasted Butternut Squash and Brussel Sprouts to accompany Apple Cider Grilled Pork Chops for a family dinner and this healthy side was a savory hit!

This will definitely be going on the rotation.

I adapted the recipe from Basil & Bubbly.

Check out my version here:

Roasted Butternut Squash & Brussels
Serves 6

  • 1 lb brussels sprouts, trimmed, halved
  • 1 lb butternut squash, cut into ½" cubes *I like to buy the already diced ones in the produce section
  • 1 red onion, cut in chunks
  • 1½ tablespoons olive oil
  • 1/4 cup real maple syrup
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
    1. Preheat oven to 400 degrees
    2. Spray a 9 x 13 pyrex or large roasting pan with cooking spray
    3. Place vegetables in prepared dish and toss with olive oil, maple syrup, thyme, salt & pepper.
    4. Roast for 20 minutes, toss veggies and then roast for another 20 minutes or until squash & sprouts are tender.
    5. Enjoy!