Recipe Brussel Sprouts And Butternut Squash
Line 2 baking sheets with aluminum foil or parchment paper.
Recipe brussel sprouts and butternut squash. Preheat oven to 400 degrees f and line two baking sheets with parchment paper. Combine brussels sprouts and garlic in a medium bowl drizzle with oil and salt and pepper. Spread on one baking sheet.
In a large bowl combine brussels spouts butternut squash and olive oil. Spray a large sheet pan with oil. In a large bowl add butternut squash toss with olive oil and 1 tablespoon maple syrup salt and pepper.
Roast for 20 25 minutes until caramelized flipping halfway through. Combine red onion butternut squash and cranberries in the empty bowl. Peel the butternut squash remove the seeds and cut into inch cubes.
Preheat oven to 425 degrees. Drizzle with olive oil and sprinkle with garlic powder smoked paprika salt and black pepper. Toss the sprouts and squash with oil and season with salt and pepper.
Toss with olive oil and 1 tablespoon maple syrup. Roasted butternut squash and brussels sprouts in agrodolce the red wine vinegar and olive oil and pickled onions and crushed red pepper bring a wallop of acidity and crunch and gentle heat to this dish. Bake 40 minutes or until the vegetables are roasted and tender.
How to make roasted butternut squash and brussel sprouts preheat the oven to 425 degrees. Otherwise you can buy pre chopped squash costco for the win. Place brussels sprouts and butternut squash in a single layer on the baking sheet.