Roasted Brussels Sprouts and Butternut Squash
Indulge in the flavors of autumn with this delightful side dish featuring Roasted Brussels Sprouts and Butternut Squash. Drizzled with olive oil and seasoned with salt and pepper, these veggies are effortlessly prepared. Just spread them out on a baking sheet and roast until they are soft and the Brussels sprouts develop a lovely char around the edges. Enjoy a simple yet satisfying addition to your fall meals!
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Ingredients
- kosher salt
- 6 sprigs fresh thyme
- fresh black pepper
- 16 ounces butternut squash
- 2 tablespoons extra virgin olive oil
- 16 ounces brussels sprouts
Instructions
- 1
Begin by setting your oven temperature to 425°F. Lightly coat a sizable baking sheet with cooking spray or oil.
- 2
In a spacious mixing bowl, toss together the Brussels sprouts, butternut squash, thyme, olive oil, 3/4 teaspoon of salt, and pepper. Once well mixed, spread the vegetables out evenly on the prepared baking sheet, ensuring they are in a single layer.
- 3
Roast in the oven for 40 minutes, or until the vegetables are nicely caramelized and fork-tender. This recipe yields approximately 4 cups.