Maple Roasted Brussels Sprouts and Butternut Squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Brussels sprouts
  • 2 lb Butternut squash

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 lb Brussels sprouts, trimmed, larger ones cut in half
• 2 lb butternut squash, cut into half inch cubes
• 2 Tablespoons olive oil (or reserved bacon drippings)
• 1 Tablespoon maple syrup
• salt and pepper

Directions

• Preheat oven to 375°F. Lightly coat a baking sheet with olive oil or cooking spray.
• Add the Brussels sprouts and butternut squash to the pan with the reserved bacon grease, add the maple syrup, season with salt and pepper and toss to coat evenly. Saute for a couple minutes.
• Transfer the vegetables to the prepared baking sheet. Roast for 30-40 minutes, stirring once halfway through the cooking time, or until tender and golden brown.