Roasted Brussels Sprouts And Butternut Squash
Updated: Feb 21
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
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