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

Ingredients:

• 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

Method:

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!