Roasted Butternut Squash and Brussels Sprouts

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Roasted veggies with nutmeg, sage, and a little bit of balsamic vinegar. A super simple and incredibly delicious side dish.

Roasted-Butternut-Squash-and-Brussels-Sprouts

Ingredients:
3 cups Brussels sprouts, cut in half
1 butternut squash, peeled, seeds removed and cut into 1/2 inch pieces (3 cups)
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 tbsp balsamic vinegar

Directions:
Preheat oven to 425 degrees F.

Mix together the garlic, olive oil, salt, pepper, nutmeg, sage and balsamic vinegar in small bowl. Toss the vegetables with the oil and vinegar mixture in a large bowl.

Spread the vegetables in a single layer on a foil-lined 15x10x1 inch baking pan.

Bake for 35 to 40 minutes or until vegetables are tender and golden brown. Serve immediately.

 

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